Green Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Millets are important crops in the semiarid tropics of Asia and Africa (especially in India, Mali, Nigeria, and Niger), with 97% of millet production in developing countries. The crop is favored due to its productivity and short growing season under dry, high-temperature conditions. Green Millets are indigenous to many parts of the world. The most widely grown millet is pearl Millet, which is an important crop in India and parts of Africa.
Millet Grain produced per hectare can be two to four times higher with use of irrigation and soil supplements. Improved breeds of millet improve their disease resistance and can significantly enhance farm yield productivity. In a 100 gram serving, raw millet provides 378 calories and is a rich source of Protein, Dietary Fiber, several B vitamins and numerous dietary minerals, especially manganese at 76% DV. Raw millet is 9% Water, 73% Carbohydrates, 4% Fat and 11% Protein.