DANDAR millet / Pscheno 900g PET can ПШЕНО
The main value of whole millet is the high content of proteins which are essential for a human body as a building material for muscles and skin cells. Whole millet improves digestion, it contains plenty of proteins and carbohydrates, group B vitamins, A vitamin. These groats are rich in proteins, fats and carbohydrates. It is assumed that millet excretes and detoxicates a human body. Millet is tasty, digestible and can be cooked soft.
Caloric value — 348 kcal
Cooking time: 20-25 min.
Nett weight: 800g, 900g
Moldova
Nutrition
The main value of whole millet is the high content of proteins which are essential for a human body as a building material for muscles and skin cells. Whole millet improves digestion, it contains plenty of proteins and carbohydrates, group B vitamins, A vitamin. These groats are rich in proteins, fats and carbohydrates. It is assumed that millet excretes and detoxicates a human body. Millet is tasty, digestible and can be cooked soft.
Caloric value — 348 kcal
Cooking time: 20-25 min.
Nett weight: 800g
Moldova credentials of whole-grain millet:
Low in fat (which is mostly unsaturated) and high in carbohydrate (mainly starch).
A good source of dietary fibre.
High in potassium and low in sodium.
Gluten-free.
Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid
Contains vitamin E.
Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium).
Contains small amounts of copper, manganese and calcium.
Contains phytochemicals including lignans, phenolic acids, phytic acid, plant sterols and saponins.
Main culinary uses of millet:
Millet has a mild flavour that pairs well with other foods. It is often mixed with other grains or toasted before cooking to bring out the full flavour.
Millet flour – millet can be ground into a coarse flour which lacks gluten. It is used to make porridge (e.g. in South Africa) and in India and the West Indies, millet meal is used to make chapatis and similar unleavened bread. In Australia, millet flour is added to baked foods to provide texture and flavour.
In Ethiopia, finely ground millet grains are left to ferment slightly before being baked into flatbread called injera. In India, millet flour is made into leavened pancakes called dosa and thinner, unleavened roti. A millet bread popular in India often made with chickpea and wheat flour for a lighter flavour and texture is Dhebra.
Millet grains – can be boiled whole and eaten like rice.
Fluffy millet: Toast 1 cup of millet for 4 – 6 minutes in a dry pan then add 2¼ cups boiling water, simmer for 15 minutes, then let stand for 10 minutes. Great as a side dish.
Sticky millet: Bring 1 cup of millet to boil in 2¾ cups water, simmer for 15 minutes, then let stand 10 minutes. Can be moulded in croquettes or patties.
Creamy millet: Grind 1 cup of millet in a spice grinder. Bring 5 cups of water to a boil, then gradually whisk in millet. Cover, lower heat and simmer, stirring occasionally for 15 to 30 minutes until millet is tender. Ideal as an alternative to porridge or polenta.
You can substitute up to 30% millet flour in your favourite baking recipes, and even more in foods such as biscuits.
Dandar originated as a corn stick manufacturing brand and quickly gained recognition as a leading European company specializing in cultivating grains, pumpkin seeds, and sunflower seeds. They thrive on maintaining exceptional standards in clean agricultural practices and product quality. Today they carry a rich variety of grains and seeds and export over ninety-five percent of their goods, while supplying individual companies with new opportunities to package and export under their own labels.