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Why millet?

Millet is one of the first foods of humanity and most likely the first domestically used grain. Millet was already cultivated 10,000 years ago. One of the first finds related to millet cultivation in China was dated 8300 B.C. It is documented that the plant was also cultivated by the lake dwellers in Switzerland during the Stone Age.

This is most likely down to the many good properties of millet. Millet is very tasty with a slightly sweet note and contains a number of precious ingredients. It contains almost 15% of protein, high quantities of fibre, B-vitamins including niacin, thiamine, riboflavin and the essential amino acids methionine, lecithin and some vitamin E. Millet has a particularly high content of minerals (iron, magnesium, phosphorus and potassium). These are important for healthy hair and nails. In addition to the high iron content, millet also contains a large amount of silicic acid. Sufficient iron prevents brittle nails and diffuse hair loss, and silicic acid provides for shiny hair.

Therefore, it comes as no surprise that millet has always been considered invigorating, healthy and particularly nutritious, and was even recommended by Greek philosopher Pythagoras to improve health and increase strength.