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Offlinereno775
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Registered: 03/20/09
Posts: 10
Loc: RENO NV
Last seen: 9 years, 1 month
Millet ?
    #11649995 - 12/14/09 04:40 PM (14 years, 2 months ago)

I was just wondering what nutritional value millet contains.
Any answers?


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Invisiblenoobieshroomie
Back again
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Registered: 07/18/08
Posts: 12,769
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Re: Millet ? [Re: reno775]
    #11650018 - 12/14/09 04:43 PM (14 years, 2 months ago)

GOOGLE
http://lifestyle.iloveindia.com/lounge/nutritional-value-of-millet-6377.html
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53
http://www.nutritiondata.com/facts/cereal-grains-and-pasta/5702/2
http://chetday.com/millet.html
http://www.ehow.com/about_4616544_what-nutritional-value-millet.html
http://caloriecount.about.com/calories-millet-i20031
http://www.fao.org/docrep/t0818e/T0818E01.htm

Millet Nutrition Facts

Amount of Millet: 1 cup
Total Weight of Millet: 200 grams

Nutrients

Amount
Basic Components


Protein

22.0 g
Carbohydrates

146 g
Water

17.3 g
Ash

6.5 g
Calories


Total Calories

3165 KJ
Calories From Fat

296 KJ
Calories From Carbohydrate
Calories From Protein

2512 KJ
357 KJ
Fiber


Dietary Fiber

17.0 g
Starch

17.0 g
Sugar

17.0 g
Glucose

17.0 g
Sucrose

17.0 g
Fructose

17.0 g
Lactose

17.0 g
Maltose

17.0 g
Galactose

17.0 g
Fats


Total Fat

8.4 g
Saturated Fat

1.4 g
Mono Fat

1.5 g
Poly Fat 

4.3 g
Vitamins


Thiamin

0.8 mg
Riboflavin

0.6 mg
Niacin

9.4 mg
Vitamin B6

0.8 mg
Betaine

1.7 mg
Vitamin E (Alpha Tocopherol)

0.1 mg
Vitamin E (Beta Tocopherol)

0.1 mg
Vitamin E (Gamma Tocopherol)
Vitamin E (Delta Tocopherol)

0.1 mg
0.1 mg
Folate

170 mcg
Vitamin K

1.8 mcg
Pantothenic Acid

1.7 mg
Minerals


Calcium

16.0 mg
Copper

1.5 mg
Iron

6.0 mg
Magnesium

228 mg
Manganese

3.3 mg
Phosphorus

570 mg
Potassium

390 mg
Selenium

5.4 mcg
Sodium

10.0 mg
Zinc

3.4 mg
Saturated Fats


16:0 Palmitic

1056 mg
18:0 Stearic

308 mg
Mono Fats


18:1 Oleic

1478 mg
Poly Fats


18:2 Linoleic

4030 mg
18:3 Linolenic

236 mg
Other Fats


Omega 3 Fatty Acids

236 mg
Omega 6 Fatty Acids

4030 mg
Amino Acids


Alanine

1972 mg
Arginine

764 mg
Aspartate

1452 mg
Cystine

424 mg
Glutamate

4792 mg
Glycine

574 mg
Histidine

472 mg
Isoleucine

930 mg
Leucine

2800 mg
Lysine

424 mg
Methionine

442 mg
Phenylalanine

1160 mg
Proline

1754 mg
Serine

1288 mg
Threonine

706 mg
Tryptophan

238 mg
Tyrosine

680 mg
Valine

1156 mg



-noobie-


--------------------
AMU

Best Thread Ever
CapZilla said:
not sure what GE and FAE are but i should probably get some.

Citric said:
Your signature is wrong on colonization temps!

GOOD JUDGMENT COMES FROM EXPERIENCE
EXPERIENCE COMES FROM BAD JUDGMENT

ROOM TEMP 70-75 IS BEST FOR COLONIZATION
Thank you mycochef


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Invisibleambargh
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Registered: 08/15/09
Posts: 3,433
Re: Millet ? [Re: noobieshroomie]
    #11650036 - 12/14/09 04:45 PM (14 years, 2 months ago)

  :lmafo:

I'm gonna need some more details.


--------------------
"The fact that we live at the bottom of a deep gravity well, on the surface of a gas covered planet going around a nuclear fireball 90 million miles away and think this to be normal is obviously some indication of how skewed our perspective tends to be.." - Douglas Adams

ambargh's easy agar


Edited by ambargh (12/14/09 04:46 PM)


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Offlinecowfodder
banged your mom.
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Registered: 10/22/09
Posts: 391
Last seen: 12 years, 3 months
Re: Millet ? [Re: ambargh]
    #11650056 - 12/14/09 04:48 PM (14 years, 2 months ago)

It's good eating if you simmer it long enough. Had a bowl for breakfast.


--------------------
"“Today a young man on acid realized that all matter is merely energy condensed to a slow vibration, that we are all one consciousness experiencing itself subjectively, there is no such thing as death, life is only a dream, and we are the imagination of ourselves. Here's Tom with the Weather.""
—Bill Hicks


:guitarhero:


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Invisiblenoobieshroomie
Back again
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Registered: 07/18/08
Posts: 12,769
Loc: Not Too Sure Flag
Re: Millet ? [Re: ambargh]
    #11650091 - 12/14/09 04:54 PM (14 years, 2 months ago)

Quote:

ambargh said:
  :lmafo:

I'm gonna need some more details.



Printer friendly version
Millet Millet

Although millet is most often associated as the main ingredient in bird seed, it is not just "for the birds." Creamy like mashed potatoes or fluffy like rice, millet is a delicious grain that can accompany many types of food. As with most grains, millet is available in markets throughout the year.

Millet is tiny in size and round in shape and can be white, gray, yellow or red. The most widely available form of millet found in stores is the pearled, hulled variety, although traditional couscous made from cracked millet can also be found. The term millet refers to a variety of grains, some of which do not belong to the same genus.

Food Chart
This chart graphically details the %DV that a serving of Millet provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Millet can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Millet, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

also



      History
  1. The origin and history of millet is linked to Ethiopia where it is used to make a flatbread called "injera" and India where it is used in the flatbread "roti." At one time is also served as a staple grain in parts of Europe. Throughout the U.S. it is most commonly found as a component of birdseed, but is beginning to show up on store shelves for human consumption due to its many health benefits.
      Benefits
  2. Millet is gluten-free and safe to eat for those who suffer from Celiac disease or for those who experience gluten sensitivity. It is a healthy alternative to gluten containing grains such as wheat. Millet is most recognized nutritionally for being a good source of the minerals magnesium, manganese and phosphorus. Research has linked magnesium to a reduced risk for heart attack and phosphorus is important for the development of body tissue and energy metabolism.
      Features
  3. If you have ever seen common birdseed it is likely that you have seen millet; a small, round grain-like seed. Millet is, in fact, a seed, but because of its nutritional components and the way it is used in cooking, it is classified as a grain. Millet comes in a variety of colors often including white, gray, red and yellow. When shopping for millet you will most likely find the pearled, hulled variety.
      Function
  4. Millet can be used in a variety of ways and is a great substitute for other grains such as couscous or rice. Cooking millet with less water will result in a rice-like grain. Millet can be made creamier and almost like mashed potatoes when more water is added during the cooking process. Cooked millet can replace hot cereals such as oatmeal for a different breakfast option. To add a nutritional boost to your baked goods, millet can be ground into a very fine texture and added during the preparation of the batter.
      Considerations
  5. Millet is still catching on as a food for humans throughout the U.S. It may not be readily available at all supermarkets. Many smaller health food stores do carry millet. If you are struggling to find it, talk with your local grocer about special ordering it or order it online. Substitute millet for some of your regular grains each week to benefit from its nutrients and to add variety to your healthy diet.

Nutrition Facts
Serving Size 1 cup (200.0 g)
Amount Per Serving
Calories
756
Calories from Fat
76
% Daily Value*
Total Fat
8.4g
13%
Saturated Fat
1.4g
7%
Polyunsaturated Fat
4.3g
Monounsaturated Fat
1.5g
Cholesterol
0mg
0%
Sodium
10mg
0%
Total Carbohydrates
145.7g
49%
Dietary Fiber
17.0g
68%
Protein
22.0g
Vitamin A 0% • Vitamin C 0%
Calcium 2% • Iron 33%
* Based on a 2000 calorie diet


just to show you how well GOOGLE works

  -noobie-


--------------------
AMU

Best Thread Ever
CapZilla said:
not sure what GE and FAE are but i should probably get some.

Citric said:
Your signature is wrong on colonization temps!

GOOD JUDGMENT COMES FROM EXPERIENCE
EXPERIENCE COMES FROM BAD JUDGMENT

ROOM TEMP 70-75 IS BEST FOR COLONIZATION
Thank you mycochef


Extras: Filter Print Post Top
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