Millet: A nutrition powerhouse
Sep 26, 2010
ALTHOUGH millet is one of the all season foods in Uganda, most people rarely eat it, much less understand its nutritional benefits.
By Gilbert Kidimu
ALTHOUGH millet is one of the all season foods in Uganda, most people rarely eat it, much less understand its nutritional benefits.
Since the pre-colonial era, millet has been used throughout the ages and across the world. Millet is even mentioned as a treasured crop in the Bible and was used during those times to make bread.
In various parts of Uganda, this traditional delicacy is used to prepare porridge and is fermented into a variety of beverages.
But millet is more than just an alternative to the more popular grains. It is a good source of manganese, phosphorus, and magnesium, according to Allan Ssegirinya, a nutritionist.
“Magnesium has been shown to lower high blood pressure and reduce the risk of heart attack,†explains Ssegirinya.
Vitamin B3 lowers high cholesterol.
The phosphorus provided by millet plays a role in the structure of every cell in the body hence playing a role in the development and repair of body tissue.
“In addition to its role in forming the mineral matrix of bones, phosphorus is an essential component of numerous other life-critical compounds including adenosine, the molecule that is the energy currency of the body.â€
He adds that millet substantially lowers Type 2 Diabetes risk.
“Millet and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body’s use of glucose and insulin secretion.
Research suggests regular consumption of whole grains also reduces risk of Type 2 diabetes,†says Ssegirinya.
Millet has a high content of insoluble fibre that helps, especially women, avoid gallstones, shows a study published in the American Journal of Gastroenterology, according to worldhealthfoods.com.
Researchers find that women consuming fibre have a 13% lower risk of developing gallstones compared to women consuming the fewest fiber-rich foods.
The same website says fibre from whole grains and fruit protect women against breast cancer.
A diet rich in fibre from whole grains such as millet offers significant protection against breast cancer for pre-menopausal women.
Pre-menopausal women eating whole grain fibre have a 41% reduced risk of breast cancer.
ALTHOUGH millet is one of the all season foods in Uganda, most people rarely eat it, much less understand its nutritional benefits.
Since the pre-colonial era, millet has been used throughout the ages and across the world. Millet is even mentioned as a treasured crop in the Bible and was used during those times to make bread.
In various parts of Uganda, this traditional delicacy is used to prepare porridge and is fermented into a variety of beverages.
But millet is more than just an alternative to the more popular grains. It is a good source of manganese, phosphorus, and magnesium, according to Allan Ssegirinya, a nutritionist.
“Magnesium has been shown to lower high blood pressure and reduce the risk of heart attack,†explains Ssegirinya.
Vitamin B3 lowers high cholesterol.
The phosphorus provided by millet plays a role in the structure of every cell in the body hence playing a role in the development and repair of body tissue.
“In addition to its role in forming the mineral matrix of bones, phosphorus is an essential component of numerous other life-critical compounds including adenosine, the molecule that is the energy currency of the body.â€
He adds that millet substantially lowers Type 2 Diabetes risk.
“Millet and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body’s use of glucose and insulin secretion.
Research suggests regular consumption of whole grains also reduces risk of Type 2 diabetes,†says Ssegirinya.
Millet has a high content of insoluble fibre that helps, especially women, avoid gallstones, shows a study published in the American Journal of Gastroenterology, according to worldhealthfoods.com.
Researchers find that women consuming fibre have a 13% lower risk of developing gallstones compared to women consuming the fewest fiber-rich foods.
The same website says fibre from whole grains and fruit protect women against breast cancer.
A diet rich in fibre from whole grains such as millet offers significant protection against breast cancer for pre-menopausal women.
Pre-menopausal women eating whole grain fibre have a 41% reduced risk of breast cancer.