Millet is the fruit of the grass plant of the group of cereals known by the name of Panicum miliaceum. It is the richest cereal in iron and a good alternative to rice or pasta. It also contains other minerals such as calcium, phosphorus, potassium, sodium, zinc and manganese. Millet is a very energetic cereal, with more than 65% carbohydrate content. This makes it ideal as part of the diet of children and adults, for breakfast or to integrate into the diet before a sports day or a trip. It contains 11% protein and is notable for its contribution of vitamins B1, B2 and B9. It is a very digestible cereal and does not cause flatulence. Lastly, it does not contain gluten, so it is a cereal that can be taken by celiacs. Millet proteins are made up of amino acids such as aspartic acid, glutamic acid, alanine, arginine, cystine, phenylalanine, glycine, histidine, isoleucine, leucine, lysine, proline, serine, tyrosine, threonine, tryptophan and valine. These amino acids combine to form millet proteins. It promotes cell regeneration, and is excellent for strengthening the health of the skin, hair, nails and teeth thanks to its high content of silicic acid. It also nourishes the brain due to its richness in magnesium and lecithin, and is considered the most suitable cereal for the pancreas and spleen. It is recommended after washing under the tap, boil it for 20 to 30 minutes. It is prepared in a proportion of 1 part millet and 3 parts liquid (this can be water or vegetable milk). You can also add grated apple and carrot to achieve a honeyed texture. Store in a cool, dry place.