How does millet grow and how does it differ from millet?

Every person in our country since childhood is familiar with such cereal as millet or millet. Dishes from this cereal are a storehouse of essential vitamins and useful trace elements.And the seeds themselves are an effective remedy for many ailments and a valuable helper in beauty. Few people know where and how millet grows and how it differs from millet.

Both of these names mean the same plant. The only difference is that millet is the cereal itself. And millet - her, subjected to grinding, grains. That is, the seeds that have been removed, it is difficult to digest by the body, the upper shell.

Depending on the type of processing, three main types of millet are obtained:

• Polished grain is obtained by freeing the kernels from seed films. This product is great for cooking cereals, soups and casseroles, so, as a rule, it cooks faster and is more easily absorbed by the body.
• Millet dranets - This is a kernel, peeled only from the floral shell. Groats have a bitter aftertaste, so it is less often used for cooking, it contains a large amount of fiber and vitamins.
• Crushed. Millet consists of fragmented grains of different forms. From it pancakes, cutlets, viscous porridges well turn out.

The homeland of millet is China. At least, it was there that archaeologists discovered tons of well-preserved cereals, dated to the 8th century BC. And the very first mention of the methods of sowing and storing this culture is found in the ancient library of the Middle Kingdom.

In Europe, grass appeared much later, around the 5th century before Christ. For a long time, the croup from it was the most demanded. It is no coincidence that the scientific name for Panicum millet comes from Panis, which means bread in Latin.

Millet is a grassy annual culture of the bluegrass family, reaching a height of 0.5 to 1.5 meters. A well-developed root system and its spreading ears allow to tolerate heat, strong winds and drought well.

The inflorescence of cereal paniculata. It can be up to a thousand seeds. The color of the grains varies from white and yellow to brown and black. It all depends on the color of flowering flakes.

Today, grass grows almost everywhere, in North and South America, in the countries of Asia, Europe and Africa. In general, in nature there are up to 442 species. In our country there are 8 varieties, but only 2 of them are cultivated.

This is ordinary millet (sowing), which is grown for the manufacture of the most cereals (millet) and capitate (Italian), used as a feed crop in animal husbandry and poultry farming. They differ not only in target tasks, but also in the shape of inflorescences and the color of fruits.

Millet bears most of all on chernozem and dry steppe soils, but with proper fertilizer it grows well in other lands. However, it is important to consider what crops used to grow on the field.

Sowing grass starts from April to June. To mow culture begin with the aging of at least 80% of the grains.

Products from this cereal are recommended to be eaten with a strict diet while losing weight, as they contain substances that prevent the absorption of fat. In addition, the croup does not contain gluten, which makes it practically hypoallergenic.

It is proved that the unique chemical composition of millet contributes to the removal of residues of antibiotics from the body. Therefore, millet porridge is almost indispensable when restoring the body after long-term treatment.

High levels of folic acid have a positive effect on the nervous system. A large amount of copper helps to increase muscle elasticity, strengthen the heart muscle and normalize hematopoietic function.

Since ancient times, this cereal has been used in traditional medicine. Until now, it is believed that with its help you can reduce pressure, cure sinusitis, conjunctivitis.And, made on the basis of millet, extracts will help with bladder inflammation and exacerbation of pancreatitis.

The most famous dish of millet is porridge. But from it you can cook and other products. These are soups, burgers, filling for pies, kvass, casseroles and even moonshine. From crushed millet and flour pies and pancakes are prepared. It is necessary to be attentive to the shelf life, since during long-term storage, the croup acquires a bitter taste.

In the cosmetic world, the grass became known due to the particular substance contained in it, the miliacin. It rejuvenates the skin, strengthens hair, cuticles and nail plates.

Anti-inflammatory properties of the culture help in the fight against boils, rashes, pustular formations. Therefore, the extract of millet is a part of many creams, masks, anti-aging products. A shampoo with extract from millet seeds strengthens hair, gives shine and cares for the scalp.

In addition, millet is also useful in preventing another cancer of the 21st century. It adds alkali to the body, which is a unique factor, since in the diet of a modern person there is a mass of products that oxidize the body. And this is a direct road to oncology.

In a farm, millet is an integral part of livestock feed. In the course goes all. These can be pure grains, husks, coarse straw. The bird eats only seeds. Moreover, with this feeding, they increase egg production and harden eggshell.

In the form of ground millet grain is the basis for the production of animal feed for pigs, as well as feeding for fish. So, millet is a valuable grain, indispensable in cooking and farming. Its benefits are obvious. And starting the day with a hearty breakfast of wheat cereal is a healthy and healthy habit that will give you vigor and positive energy all day long.

You can learn more about how millet grows and how it differs from millet in the next video.