Mijo ECO Planet Vegetable Garden 2,5 kg

Nutritional values

What is millet? What is Millet?

Round in shape and bright yellow in colour, the round in appearance and bright yellow in colour, millet is a cereal similar to quinoa, considered a 'superfood'. quinoa, considered a 'superfood' due to its nutritional richness. for its nutritional richness. It is a source of energy and protein, while being gluten-free, so it can be consumed by coeliacs. It is a source of energy and protein, as well as being gluten-free, so it can be consumed by coeliacs. like other cereals such as rice and quinoa, millet should be boiled before eating. should be boiled before eating. However, the cooking time is longer than for rice and quinoa, reaching almost an hour. than for the former, taking up to almost an hour. Thus, this food is ideal for the salads and vegetable stir-fries, but also for creams and other stews.

Properties

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• High in energy due to its carbohydrate content
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• Rich in iron, which prevents the onset of anaemia problems and helps in the production of red blood cells. the production of red blood cells in the blood. 60 g covers 41% of the daily requirement. daily requirement.
• High content of vitamins B1, B2 and B9. It triples those of other cereals and are beneficial for the brain and nervous system.

How to use/recommended use

Meals and recipes.

Receta: Pastel millet and cauliflower cake

Ingredients(serves 4 people)

-1 glass of millet, washed and drained

-3 glasses of water mineral water

-3 onions

-3 onions, diced

-1/2 Cauliflower, in florets

-1/4 teaspoon turmeric

-1/4 teaspoon turmeric and ground black pepper

-Extra virgin olive oil

-Olive oil extra virgin olive oil

-Fine sea salt

-Chopped parsley or chives

Making

In a heavy-bottomed pan, sauté the onions with a little olive oil and a pinch of olive oil

Saute the onions in a pan with a thick bottom. olive oil and a pinch of salt. Add the cauliflower, millet, turmeric, pepper, water and pepper, water and 1/2 teaspoon salt. Cover, bring to the boil and cook, covered, over a low heat covered, over a gentle heat, for 25 minutes. When the millet has absorbed the When the millet has absorbed the water, stir well and transfer to a serving dish. Flatten.

Mode of storage: . storage: 12 months. Store between 4°C and 16°C and maximum relative humidity of 70%.

Quantity

• Formats available: 2.5 kg in a bag

Packaging is made with the minimum thickness, thus reducing the use of plastics as much as possible. plastics as much as possible. Thus, we use 60 microns, the usual being 80 microns.

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