What is the Difference Between Millet and Wheat and How to Use Them in Cooking

Millet and wheat are two words derived from the Old Slavic verb "pkhati" meaning "crush". Our ancestors processed the grain in mortars, removing the husk with the help of pushers. According to another version, both words come from the Polish "pseno". Despite the same root, "millet" and "wheat" differ in their meaning.

Let's take a closer look at how the two cereals differ and which one is healthier.

Description of millet and wheat

Phonetically similar names refer to different types of cerealswhich have different appearance and nutrient composition and are used in different ways in cooking.

Definition of millet

Millet is a cereal that is obtained by processing seeds cultivated varieties millet (Panicum). Grains of millet have a round or oval shape, yellow, the size of raw grains in diameter from 1 to 2 mm.

Millet used for cooking cereals, included in soups (ear, kulesh). Millet flour is used in cooking for baking bread, pies and other pastries.

Depending on the quality of processing of millet grains, there are several types of millet groats:

1. Millet shingle... Low quality groats, millet grains are cleaned only of coarse shells.
2. Polished millet... High quality groats, grains, after removing coarse shells, are polished, removing the aleurone layer.
3. Crushed millet... The groats consist of crushed grains, outwardly similar to coarse flour, used to make whole grain bread.
4. Millet flakes... The groats consist of polished millet that has undergone a heat treatment with hot steam.

Millet - a genus of herbaceous cereal plants growing in temperate latitudes Eurasia and America and northern Africa. The inflorescence of millet is a panicle, the fruit is a loose weevil.

Reference. Millet is a gluten-free cereal, so millet can be consumed by people with gluten intolerance.

Definition of wheat

Wheat is a genus of herbaceous cereals., it is one of the most sought after culture in the whole world. The genus Wheat has 20 species, including up to ten varieties. The inflorescence of wheat is a complex ear, the fruit is a loose weevil.

Wheat is used to make flour, which is used for confectionery purposes, in the production of bread and pasta. In the spirits and beer industries, wheat is used alongside barley and corn.

Four types of cereals are produced from wheat grains:

1. Wheat groats - crushed polished grain.
2. Semolina - refined finely ground grains with a particle diameter of 0.25-0.75 mm.
3. Couscous - granulated semolina.
4. Bulgur - whole peeled and polished wheat grains, heat treated with steam.

Wheat cereals are used in cooking for cooking side dishes, desserts, soups and baby food.

Comparative characteristics of millet and wheat

Millet and wheat grains differ not only in appearance, but also in chemical composition and nutritional value.... These characteristics determine the difference in the use of cereals. Let's take a closer look at what is the difference between millet and wheat.

External differences

Millet they call ready-made cereals, and wheat - unprocessed grains. Most similar to millet in processing bulgur groats, so it is rational to compare these types of cereals.

High-quality cereals have no foreign odors (mold, musty rotting smell), there is no sourness and unpleasant aftertaste in the taste.

Differences in chemical composition and nutritional value

The properties of cereals and their benefits for the body are determined by the chemical composition. Let's determine what kind of cereal - millet or bulgur - healthier.

The nutritional value of bulgur and millet is the same - 342 kcal per 100 g of dry cereals... Millet contains more minerals than wheat groats, but the vitamin value of bulgur is higher.

The benefits and harms of millet and wheat

Bulgur and other species wheat, thanks to beneficial nutrients, have a positive effect on the following body systems:

• hematopoietic system (vitamin B9, iron);
• blood coagulation system (vitamin K, calcium);
• cardiovascular system (vitamins of group B, vitamin PP, potassium, magnesium);
• musculoskeletal system (calcium, phosphorus);
• reproductive system (vitamin E);
• nervous system (vitamins B1, B6, choline);
• vision (carotenoids, lutein and zeaxanthin);
• skin, hair, nails, tooth enamel (B vitamins, vitamin E, selenium, phosphorus, calcium).

Among all cereals from wheat, semolina and couscous have the greatest benefits for the body., since they are prepared from grains with an unseparated embryonic part, which contains more vitamins than the endosperm (the central nutritive part of the grain).

Wheat products are not recommended for people with diabetes due to the high glycemic index (45 for whole grains, wheat groats and bulgur, 50 for durum wheat pasta, 60 for semolina and couscous, 85 for flour).

Millet supports the health of the following body systems:

• glands of internal and mixed secretion: thyroid gland, adrenal glands, pancreas, sex glands (iodine, copper, manganese, chromium, zinc, cobalt, molybdenum, vitamin E);
• hematopoietic system (vitamin B9, iron);
• cardiovascular system (vitamins of group B, vitamin PP, potassium, magnesium);
• musculoskeletal system (calcium, phosphorus);
• kidneys (vitamins of group B, molybdenum);
• reproductive system (vitamin E);
• nervous system (B vitamins);
• skin, hair, nails, tooth enamel (fluoride, sulfur, phosphorus, calcium, vitamin E, B vitamins).

Unlike wheat, millet does not contain glutenTherefore, millet meals can be included in the diet of gluten-free diets for celiac patients.

Attention! Check with your dietitian before eliminating gluten-free foods. Excluding foods from the diet without first taking blood tests and without the supervision of doctors can lead to metabolic disorders and health problems.

Millet is not recommended for people with inflammatory diseases of the digestive tract and dysfunctions of the thyroid gland.

The use of millet and wheat

In addition to cooking, millet and wheat are used in folk medicine. for the preparation of prophylactic and medicinal products.

The medicinal properties of millet

Millet is used for weight loss... A number of millet diets have been developed for patients with metabolic disorders. A dietitian will help you choose the type of millet diet and balance the diet on the basis of biochemical tests that allow you to assess the state of the body.

Millet porridge supports kidney function and eases the condition with cystitis and urolithiasis. It is recommended to use millet for preventive purposes for people living in regions where tap water has a high hardness and a low degree of purification.

The magnesium and potassium in millet helps people with high blood pressure... The normalization of the functions of the excretory system also has a beneficial effect on blood vessels and helps to reduce pressure.

For therapeutic and prophylactic purposes, millet infusion is used, broth and porridge from sprouted millet.

Millet infusion for kidney inflammation

Millet (250 g) is washed with warm water and filled with 3 liters of hot water... The jar is covered and insisted at room temperature for a day. The liquid is poured through cheesecloth and drunk within 2 days (the infusion is not stored for more than two days in the refrigerator). Reception of the infusion can last from one week. From the millet left after infusion, porridge or other dishes are prepared.

Millet broth with medicinal herbs for cystitis

Millet (2 tbsp. L) is washed with warm water and 500 ml of boiling water is poured. An hour later, 1 tbsp is added to the millet. l. lingonberry or bearberry leaves. The broth is put on fire and brought to a boil with constant stirring. Filter the liquid through cheesecloth, cool to room temperature and apply according to the scheme:

1. On the first day - 1 tbsp. l. every hour.
2. On the second day - 3 tbsp. l. every hour.
3. On days 3-7 - half a glass 3 times a day before meals.

The course lasts a week... If necessary, after a five-day break, the course is repeated.

Sprouted millet porridge with cranberries to cleanse the kidneys and reduce blood pressure

For this recipe, millet, which is sold in stores, will not work, since the polished grain does not have a germ part.

For germination, use unmilled millet:

1. The millet is washed and placed in a container. Pour in clean drinking water so that the grains are slightly covered with water. The container is covered with damp gauze and left in a warm place for 2-4 days until sprouts appear.
2. Sprouted grains are washed, cleaned from millet husks, it is opened and separated from the grains during germination and floats in water. The finished grains are dried.
3. A glass of sprouted millet is poured with two glasses of water, half a glass of dried cranberries are added, butter and sugar to taste. Cook over low heat, stirring occasionally, for 7-10 minutes.
4. The pot is closed with a lid and infused at a minimum heating temperature of 25-30 minutes.

Such porridge will become a tasty and healthy breakfast.

The healing properties of wheat

In traditional medicine wheat germ extract is used as an immunomodulator and a remedy for treatment burns, ulcers and wounds. Wheat starch is an auxiliary component of powders, ointments and enemas.

In folk medicine a decoction is made from wheat and used as a fortifying agent after suffering injuries and illnesses. A decoction of wheat bran is used for constipation in enemas. Inside the wheat broth with honey, medicinal herbs are used for coughing.

Wheat sprouts have immunostimulating, regenerative, anti-aging properties... They are used raw, made from them milk and wellness cocktails.

For the preparation of medicines, not stale wheat is used, which is best purchased immediately after the harvest period. Pay attention to the grain markings. The grains must pass quality control in accordance with GOST 9353-2016 “Wheat. Technical conditions ".

Wheat, according to this normative documentation, is divided into classes according to the gluten content, as an indirect indicator of the nutritional value and quality of grain. Buy wheat of the highest, first or second grade. Classes from 3 to 5 contain less protein and useful nutrients - these are grains of late ripening or grown with a lack of trace elements in the soil.

Ground wheat gruel to boost immunity

About 100 g of grains are washed with running water, soaked for 2-3 hours in a warm, dark place... Then the swollen grains are dried and crushed with a meat grinder or blender. Add 1 tbsp. l. honey and sour cream, cream or milk until the desired consistency is obtained. Within a month, the gruel is taken in the morning on an empty stomach. The mixture is not stored for a long time, so it is better to cook it in the evening and refrigerate until morning.

Wheat bran infusion to stimulate blood formation

Wheat bran (3 tbsp. L.) Is washed with running water, poured with a glass of boiling water and insist under a closed lid for 2 hours. The finished infusion is filtered. The liquid is stored in the refrigerator for no longer than three days. Take an infusion of 1 tbsp. l. 3-4 times a day before meals until the blood condition improves.

Decoction of wheat bran for constipation

Bran (200g) is washed with running water, 1 liter of boiling water is poured and boiled over low heat for 40-60 minutes... The liquid is filtered twice through four layers of gauze and cooled to a temperature of 35-40 ° C. Half a liter of the resulting broth is used as an enema. For recurrent problems with stool, the enema is repeated.

Wheatgrass cocktail to lower cholesterol and detoxify the body

Wheat is washed with cold water and placed in a container with water so that a layer of water slightly covered the grains. Cover with a layer of damp gauze and leave in a warm place for germination. The seedlings are watered periodically.

When the green shoots reach 7-10 cm, the greens are cut with scissors and washed in a colander. Two or three bunches of greens pour 1 liter of kefir 1% fat, add onions and garlic to taste. If there are no digestive problems, broccoli cabbage is added to the cocktail. The resulting mixture is ground with a blender and drunk during the day.

To cleanse the liver, you can prepare a sweet analogue of this cocktail.... Instead of onions, garlic and broccoli, add 2-3 handfuls of dried apricots and half a medium raw beet.

Milk from wheat germs for the prevention of cancer

Wheat is washed and germinated until sprouts hatchbut no green shoots appear yet. Sprouts (300 g) are poured with 100-150 ml of drinking water and grinded with a blender until smooth. The resulting liquid is filtered through a double layer of gauze and drunk during the day. Prevention is carried out every month for a week.

Millet recipes

Housewives know that millet is a capricious porridge and requires care... In the pores of the grains, after processing on technical roller equipment, technical oils are adsorbed, giving millet a bitter taste, which is difficult to wash with ordinary cold water. So that the dishes from that cereal do not taste bitter, the cereals are washed several times and poured over with boiling water before cooking.

Sweet baked porridge

Sweet millet porridge will be an excellent breakfast. It is suitable for baby food.In one portion of such porridge 559 kcal, it will give vigor and strength at the beginning of the day.

Ingredients for four servings:

• millet - 200 g;
• milk - 1 l;
• sugar - 6 tsp;
• raisins - 2 handfuls;
• butter - 2 tbsp. l .;
• ground cinnamon - 2 pinches;
• salt to taste.

Cooking steps:

1. The raisins are washed and soaked in water to swell.
2. The groats are washed and poured over with boiling water.
3. Washed millet is poured with milk, salt is added, 3 tsp. sugar and cook for 15 minutes.
4. The ceramic mold is lubricated with oil. The oven is heated to 200 ° C. The porridge is mixed with raisins and placed in a baking dish. The remaining sugar is mixed with cinnamon and sprinkled on top of the porridge.
5. The form is placed in a preheated oven and baked for 15 minutes.
6. Pieces of butter are placed on top of the finished porridge.

Classical ear

A well-known fish soup from childhood, which is especially tasty when cooked over a fire. But you can cook it at home so that you lick your fingers. This traditional first course contains 836 kcal per serving.

Ingredients for four servings:

• fish fillet - 1 kg;
• potatoes - 10 pcs.;
• carrots - 2 pcs.;
• onions - 2 heads;
• millet - 4 handfuls;
• vegetable oil - 100 g;
• salt, spices, herbs - to taste.

Cooking steps:

1. Fish fillets are cut into pieces and boiled to make a rich fish broth.
2. Vegetables are peeled and cut: onions and carrots - into strips, potatoes - into cubes.
3. Millet is washed and poured over with boiling water.
4. Fish is removed from the broth, the liquid is filtered.
5. Vegetables, millet, herbs, salt and spices are added to the broth and cooked over medium heat until the potatoes are pierced with a knife.
6. Then add boiled fish, add boiling water, if necessary, to the desired consistency of soup and cook for another 10 minutes over low heat.
7. Cover the finished soup with a lid, cover with a towel and let it brew for another half hour.

Millet porridge with pumpkin in pots

This dish has a neutral taste and is served as a side dish for poultry meat and dessert, if the portion is flavored with jam or ice cream. In one portion of such porridge 362 kcal, it is suitable for dietary nutrition for people who want to lose extra pounds.

Ingredients for three servings:

• millet - 100 g;
• pumpkin pulp - 250 g;
• milk - 500 ml;
• sugar to taste;
• salt to taste;
• butter - 20 g.

Cooking steps:

1. Millet is washed and poured over with boiling water.
2. Grate the pumpkin pulp on a fine grater.
3. In a pot of 800-900 ml, 100 g of millet, sugar and salt are poured. Add milk, grated pumpkin and mix.
4. Put the pot in a cold oven, set the temperature to 150 ° C. Porridge languishes for about 2 hours.
5. A piece of butter is placed on top of the finished dish and served to the table.

Wheat recipes

Various wheat cereals provide a wide scope for cooking... Bulgur is a cereal of Eastern European and Mediterranean origin, couscous is an oriental product, wheat and semolina are used in European cuisine.

Consider some of the most delicious and simple recipes that even an inexperienced cook can handle.

Bulgur with vegetables

A simple, healthy and low-calorie side dish that goes well with meat, poultry and white fish dishes. As a standalone product, it is suitable for a variety of meals during fasting. There are 278 kcal per serving of this side dish.

Ingredients for four servings:

• bulgur - 200 g;
• fresh Brussels sprouts - 600 g;
• red onion - 2 heads;
• pumpkin pulp - 400 g;
• salt, spices - to taste.

Cooking steps:

1. Cabbage heads are cleaned of the upper leaves, cut into two parts lengthwise and fried in vegetable oil on both sides.
2. Onions are cut into feathers and sautéed in sunflower oil.
3. The pumpkin is cut into cubes and lightly fried with herbs and spices.
4. Bulgur is fried in vegetable oil in a large frying pan or cauldron until golden brown, poured with water (in the proportion indicated on the package) and cooked until tender.
5. Vegetables are added to the finished cereal, mixed, covered with a lid and allowed to brew for 10-15 minutes.

Pumpkin soup with couscous

Low-calorie dietary soup that can be served as a first course. One serving contains 133 kcal. This healthy dish has a pleasant aroma and exquisite taste.

Ingredients for four servings:

• pumpkin pulp - 400 g;
• couscous - 5 tbsp. l .;
• ginger root - 20 g;
• onion - 1 head;
• garlic - 1 clove;
• potatoes - 1 pc.;
• vegetable oil - 1.5 tbsp. l .;
• salt, spices - to taste;
• water - 400 ml.

Cooking steps:

1. The vegetables are peeled, the onion is finely chopped, the potatoes and pumpkin are cut into large cubes.
2. Put oil in a saucepan, put onion and chopped garlic and ginger there, add spices and fry for 2 minutes with constant stirring.
3. Add pumpkin and potatoes to a saucepan, pour boiling water over and cook over medium heat for 20 minutes until tender.
4. Cool the dish and grind the mixture with a blender until smooth.
5. Pour couscous with boiling water in a ratio of 1: 2, mix, cover and leave for 5 minutes to swell.
6. Pour groats into a saucepan with vegetable puree, mix and insist with the lid closed for another 5 minutes.

Semolina pudding with lemon

A healthy dessert for children and adults. A serving contains only 160 calories and will help you shed excess weight with taste.

Ingredients for four servings:

• semolina - 22 g;
• milk - 125 ml;
• water - 125 ml;
• sugar - 1.5 tbsp. l .;
• salt - 1 pinch;
• zest of 1 lemon;
• lemon juice - 1.5 tbsp. l .;
• vanilla, cinnamon, nutmeg - to taste.

Cooking steps:

1. Water is mixed with milk, the mixture is brought to a boil.
2. Gently pour semolina into boiling water with constant stirring so that no lumps form.
3. Add salt, sugar and cook for 5 minutes with stirring.
4. Rub the lemon zest, squeeze out the juice.
5. Add lemon juice, spices and zest to the finished semolina mixture, mix and cool.
6. The mixture for pudding is whipped with a mixer for 5-7 minutes, poured into molds and cooled in the refrigerator until it is completely thickened.
7. Before serving, the pudding is garnished with fruit, nuts and whipped cream.

Spelled with mushrooms

A traditional Russian side dish that will give you strength for the whole day. One serving of this dish contains 329 kcal. Spelled porridge goes well with meat dishes, hare and poultry.

Ingredients for four servings:

• honey mushrooms (fresh champignons can be used) - 200 g;
• onions - 2 heads;
• vegetable oil - 4 tbsp. l .;
• spelled groats - 150 g;
• salt, spices - to taste.

Cooking steps:

1. The mushrooms are washed and chopped.
2. The onion is cut into cubes and fried in a saucepan.
3. The spelled is washed and stewed together with onions without water for 5 minutes.
4. Mushrooms are fried separately.
5. Mushrooms are combined with onions and spelled, poured with water so that it slightly covers the ingredients, salt, spices are added and stewed over low heat under a lid for 40 minutes.
6. If necessary, add water if it evaporates too quickly.
7. Insist the finished porridge under a closed lid for another 10 minutes.

Conclusion

Millet is a ready-made cereal made from processed millet, which is used to make cereals and soups. In folk medicine, millet is used for weight loss, kidney and bladder diseases, and to reduce blood pressure. Millet grains are round, yellow, 1-2 mm in diameter, have a characteristic taste and smell with notes of cut grass.

Wheat is a cereal that is processed into wheat grits, semolina, couscous and bulgur. Wheat grains are golden in color, oval with a characteristic longitudinal groove, 5-7 mm in length. Wheat and its processed products contain gluten and are contraindicated for people with celiac disease. In addition to the grains themselves, in folk medicine, wheat bran and sprouts are used as an immunostimulant, fortifying and rejuvenating agent.