Cereal from millet seeds. Does not store long due to the large amount of fats that begin to oxidize during storage. Contains many mineral salts of potassium and proteins, rich in B vitamins, iron and magnesium, stimulates immunity, serves as a source of energy, removes toxins and toxins. Mainly liquid or viscous porridge is cooked from millet. You can put butter, vegetables (most often pumpkin), fruits, prunes and other dried fruits, nuts, cottage cheese, mushrooms, herbs in it. Often millet is baked in the oven. The grain can be a side dish for meat, poultry, offal. They make soups and kulesh, cutlets, kutia, cabbage rolls and even drinks from it.