Whole grain: hulled millet

Hulled millet, nutrition facts

1 cup serving, raw grain:	Grams	Calories	%-Cals
Calories		756
Fat	8.4	71	9	%
Saturated	1.4	12	2	%
Polyunsaturated	4.3	36	5	%
Monounsaturated	1.5	13	2	%
Carbohydrate	145.7	600	79	%
Dietary Fiber	17.0
Protein	22.0	85	11	%
Alcohol	0.0	0	0	%

Vitamins and minerals, % RDA

Vitamin A	0	%
Calcium	2	%
Vitamin D	0	%
Thiamin	56	%
Niacin	47	%
Vitamin B6	38	%
Phosphorus	57	%
Selenium	8	%

Vitamin C	0	%
Iron	33	%
Vitamin E	0	%
Riboflavin	34	%
Vitamin B12	0	%
Manganese	163	%
Copper	75	%
Magnesium	57	%
Zinc	22	%

Because the hull is very hard, millet is usually hulled (or pearled) before it is used for cooking. After hours of boiling it will still be hard and the hulls remain entirely indigestible.

However, the hulled millet is still a whole grain because the most valuable part of the grain, germ, stays intact through this process so hulled millet keeps its nutritional properties. In hulled millet, the amount of fibers per serving is still high (17 g per a cap)

Millet is gluten-free, has a very low Gglycemic index, does not support the growth of candida responsible for the yeast infection but feed the friendly bacteria in the intestine, which makes this grain a prebiotic.