MILLET is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. It is mentioned in the Bible, and was used during those times to make bread. Millet has been used in Africa and India as a staple food for thousands of years and it was grown as early as 2700 BC in China where it was the prevalent grain before rice became the dominant staple. It is documented that the plant was also grown by the lake dwellers of Switzerland during the Stone Age. Millet is used in various cultures in many diverse ways: The Hunza’s —The Hunzas, who live in a remote area of the Himalayan foothills and are known for their excellent health and longevity also enjoy millet as a staple in their diet— use millet as a cereal, in soups, and for making a dense, whole grain bread called chapatti. In India flat thin cakes called roti are often made from millet flour and used as the basis for meals. In Eastern Europe millet is used in porridge and kasha, or is fermented into a beverage and in Africa it is used to make bread, as baby food, and as uji, a thin gruel used as breakfast porridge. It is also used as a stuffing ingredient for cabbage rolls in some countries. Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium. Millet is the yellow, round seed in nearly all birdfeeds. It may be the first cultivated grain, preceding rice as a staple in China, India, and Africa. It is still commonly eaten in those areas and is making a comeback as a human food in Western countries. Of several types, pearl millet has the largest seeds and is most common. It is always whole-grain, and can be used like rice, in soups or to make bread. Relative to calories, millet contains adequate amounts of 24 out of 35 nutrients shown here, especially copper, manganese, phosphorus, magnesium, thiamin, niacin, and vitamin B6.