Millet (Panicum miliaceum) is a herbaceous plant known since prehistoric time and the staple food in India, China, Africa and Russia, where it grows naturally. Even in northern Italy it was an important cereal and still cultivated today. The bean, very rich in starch, once cooked tends to thicken. Nutritional values per 100 g: energy 1627 KJ / 384 Kcal, fat 4,2 g, in which saturates <0,1 g, carbohydrates 74,1 g, in which sugar 4,9 g, fibre 3,1 g, protein 11,0 g, salt <0,1 g.
|FOOD INTOLLERANCES||declared gluten-free|
|ORIGIN||Made in Italy|
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