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Millet has more protein (6 to 11%) than rice, but somewhat less than wheat; it is rich in vitamins A and B, iron, phosphorus, magnesium and maganese. Millet is mainly used in porridges, cooked like rice, and milled into meal and flour.  It can be used for flatbreads, but cannot be used for leavened bread. Toasting millet before cooking enhances its naturally bland flavor.




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