Organic brown millet flour

Wild brown millet is almost unknown to the general public, and is very little cultivated in Europe. However, its nutritional values and natural health benefits have ensured considerable success in Germany and Austria, where it has become a sure bet on organic product shelves, often associated with tiger nut whose sweet flavor compensates for the bland and slightly harsh taste. brown millet. Consumed whole, it is ground with the husk of its seed. Unlike proso millet, the bark of brown millet is digestible, and contains many nutrients that would be lost if the brown millet were to be peeled. It contains a lot of silicic acid but also fluorine, sulfur, phosphorus, iron, magnesium, calcium, potassium, zinc etc. It is rich in B group vitamins, i.e. B1, B2, B8, B17, pantothenic acid and anti-pellage vitamins. The minerals, trace elements and biocatalysts it contains (which can play a positive role in the recovery of bones and cartilage) exist in a form that is particularly assimilated by the body and by the cells. Millet also has a restorative effect in the case of deficiencies and general weakness. It is also excellent for breastfeeding mothers. Its regular consumption is also recommended during the healing period of fractures, and its consumption would improve the condition of the joints and the pain linked to arthritic diseases.