Millet is an agronomic, but not taxonomic, group of small seed grasses. Pearl millet is the most widely grown.
While millets are indigenous to many areas of the world, tropical west Africa is the likely point of origin, as this region has the most numerous varieties. Millet was domesticated in east Asia 10,000 years ago.
The protein content of millet is comparable to wheat. But millet has no gluten.
Millets are rich in iron and phosphorus. They offer ample B vitamins, calcium, potassium, magnesium, zinc, and dietary fiber.
The drawback to millet is that it is not very digestible, and so its nutrients are not readily assimilable. And other cereal grains are tastier.