Have you ever stood in front of the supermarket shelf and asked yourself what exactly the difference is between normal millet and golden millet? Since the grain is available in numerous varieties, it's no wonder that you quickly lose track. However, on this page you will find a detailed answer to your question.
What is the difference between millet and golden millet?
Golden millet differs from normal millet in its yellowish color, which indicates a high carotene content, its dehusked processing and the lower proportion of tannins, which makes it safe to consume in large quantities.
Basic difference
Millet is one of the seven grains that contribute an important part to the world's food supply. The collective term is divided into two subcategories:
- Sorghum, which includes the large-grain varieties
- as well as millet with small grains
The golden millet is a special subspecies that belongs to the millet millet.
Further differences at a glance
color
Millet comes on the plate in many different colors. This property reveals a lot about the ingredients contained in the respective variety. The yellowish color of golden millet indicates a high carotene content. Particularly in growing areas with a hot climate, millet species develop a golden to red color. Other millet varieties, however, are white and glassy and have a high protein content.
Processing
Unprocessed millet has a hard shell. This is, so to speak, a whole grain product. Golden millet is different in that it is dehusked before it is sold. Unfortunately, valuable ingredients are lost. However, the peeled grain is more digestible and has a delicate consistency.
He alth Value
The two differences already mentioned ultimately result in a third criterion: the he alth value. For many types of millet, it is not recommended to use too much. The tannins it contains are particularly critical. They bind calcium and iron and thus inhibit their absorption. However, golden millet has such a low proportion of this plant substance that it is completely safe to consume even at high levels. However, some types of millet, which are almost exclusively eaten in Africa, lead to a mineral deficiency. Although the he alth value of millet and golden millet varies, the grain still contributes to a balanced diet.
