Brown millet

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Braunhirse is the rotorange form of proso millet ( Panicum miliaceum L.) of the genus Panicum ( Panicum ) within the family of grasses (Poaceae). Other common names for the husked grain brown millet are red millet or in English Red Millet, Common Millet, Proso Millet. It differs from other types of millet by its reddish-brown shell ( caryopsis ). Millet is a collective name for small-grain husked grain. This group of plants is one of the oldest types of grain. Its origin lies in the Asian region. In North Africa and Asia, millet is still one of the most important types of grain in the human diet.

description

The color of the lemma of the millet can vary from whitish-yellow, red-orange, red to brown and black. Because of the golden yellow color of its fruits, yellow millet is also known as golden millet. The brown millet offered in health food stores (also brown wild millet, brown millet wild form, original millet) is a red-orange form of Panicum miliaceum . Yellow millet have a higher grain potential, while red millet is more reliable even in poorer soils .

Culture conditions

The brown millet is cultivated from original seeds , i. H. it has not undergone any genetic manipulation , hybrid treatment or breeding and is therefore different in terms of nutritional content from other types of millet, such as sorghum .

Location requirements

Millet can be grown on areas with less than 500 mm of annual rainfall . Due to the high temperature requirements, particularly easily heated humus or loamy sandy soils are suitable for cultivation . Brown millet reacts very sensitively to soil compaction. A crop rotation with a high proportion of legumes is beneficial for the nutritional content of brown millet. Soil and environmentally friendly cultivation and organic fertilization have a positive effect on maintaining the full nutrients .

harvest

It is often difficult to determine when to harvest, as the grains ripen from the top of the panicle. The top grains have often already failed in windy areas, while the bottom grains are not yet ripe. Millet is usually ready for harvest in late August or early September. It should be threshed with low humidity and then dried quickly.

A warming of the moist crop must be avoided. The ideal residual moisture for a good shelf life is max. 11% H 2 O.

processing

The hard fruit peels of the golden millet are not so firmly attached to the endosperm , so that peeling works well. The ancient or brown millet, on the other hand, is not peeled because it is unsuitable for peeling. The endosperm and the shell are firmly connected to each other. This also prevents fungal growth in damp weather. Most minerals and trace elements adhere to the outer surface layers. All vital substances are therefore contained in brown millet. Brown millet, including the hard shell, can only be ground very finely with special grinders (e.g. Zentrofan mills).

ingredients

Brown millet contains silicic acid ( silicon ), fluorine , phosphorus , iron , magnesium , potassium , zinc . The vitamins of the B group, B1, B2, B6 , folic acid , pantothenic acid and niacin are particularly abundant . Brown millet is one of the most mineral-rich grains on earth and is gluten-free , which means that it does not contain any gluten .

Energy value: 1,360 kJ (325 kcal ) per 100 g

ingredients proportion of
water 16.9 g
protein 9.9 g
fat 4.5 g
carbohydrates 54.2 g
Fiber 13 g
Silica 550 mg
sodium 3 mg
potassium 430 mg
Calcium 20 mg
phosphorus 310 mg
magnesium 170 mg
iron 9,000 µg
zinc 2,240 µg
fluorine 40 µg
Vitamin B1 260 µg
Vitamin B2 140 µg
niacin 6,126 µg
Pantothenic acid 1,200 µg
Vitamin B6 750 µg
Folic acid 32 µg

Nutritional Properties

Ground brown millet is not peeled and therefore contains many important nutrients. It is also particularly valuable due to its high silicon content. As a water-containing compound of silicon dioxide, silicic acid is an important original substance in every living organism .

It is mainly ingested through food in the form of grain , grass, vegetables and drinking water and has been linked in various experiments with positive effects in collagen synthesis and stabilization of the bone matrix .

The positive influence of the trace element silicon on bone density and collagen-containing tissue such as joints , vessels , skin , hair and nails is the subject of current publications. Due to the high silicon content, a reduction in the risk of Alzheimer's disease can also be concluded from the consumption of brown millet.

Silicon is recommended for use against arthritic diseases.

Brown millet contains minerals, trace elements and vitamins, primarily silica, potassium, zinc, phosphorus, fluorine, calcium and magnesium , which are involved in the structure of our skeleton . The active ingredients are present in brown millet in a very fine form and have a high bioavailability .

use

Ground brown millet is mixed with muesli , fruit or liquids. It can also be used in bread or other baked goods. The consumption recommendation is two to three tablespoons per day. The body absorbs the nutrients very well in both uncooked and cooked form.

Panicum as the brown millet have very low Gliadingehalte on, similar to pseudo cereals such as quinoa , buckwheat or amaranth . The gliadin content is less than 10 mg in 100 g and is therefore “gluten-free” according to the food code. Brown millet is therefore also suitable for people with celiac disease .

Web links

Individual evidence

  1. a b c d Lower Austria Chamber of Agriculture (Ed.): (2009). St. Pölten, DI Michael Oberforster (AGES - Institute for Plant Variety)
  2. Food and Agriculture of the United Nations - FAO - there under the common name Common millet .
  3. Waerland Monthly Bulletin. (April 2003); Günter Albert Ulmer Verlag, Tuningen.
  4. a b c Günter A. Ulmer: The special healing effects of oats and millet. Ulmer Verlag, 1991.
  5. a b Austrian nutritional table ÖNWT2.0, no. C302310, today Thinking Tools & Institute for Nutritional Sciences at the University of Vienna
  6. G. Holzer, LA. Holzer: Silicon in the therapy of osteoporosis. In: Journal for Mineral Metabolism. Volume 15, No. 2, 2008, pp. 74-78.
  7. Adolf Kammerleithner: The primal power of the grains . Franckh-Kosmos Verlag, Stuttgart 2007.
  8. J. Petr, I. Capouchova, H. Tlaskalová-Hogenová: Alternative crops for the celiac diet. In: Communications from the Society for Crop Science Volume 17, Verlag Günter Heimbach, Stuttgart 2005.
  9. Regulation (EU) No. 828/2014 (PDF) .