Millet (cooked)
Birdseed that became human food first; gluten-free by nature.
| Energy | Protein | Carbs | Fiber | Fat | |
|---|---|---|---|---|---|
| Per 100 g | 119 kcal | 3.5 g | 23.7 g | 1.3 g | 1.0 g |
| Per 100 kcal | — | 2.9 g | 19.9 g | 1.1 g | 0.8 g |
| One cup · 174 g | 207 kcal | 6.1 g | 41.2 g | 2.3 g | 1.7 g |
Where the calories come from
Also in 100 g
| Total sugars | 0.1 g |
|---|---|
| Saturated fat | 0.2 g |
| Sodium | 2 mg · 0% DV |
| Potassium | 62 mg · 1% DV |
| Calcium | 3 mg · 0% DV |
| Iron | 1 mg · 4% DV |
| Magnesium | 44 mg · 10% DV |
| Vitamin C | 0.0 mg · 0% DV |
| Vitamin A (RAE) | 0 mcg · 0% DV |
| Vitamin E (alpha-tocopherol) | 0.0 mg · 0% DV |
| Folate (DFE) | 19 mcg · 5% DV |
| Choline | 11.2 mg · 2% DV |
| Vitamin B6 | 0.11 mg · 6% DV |
| Phosphorus | 100 mg · 8% DV |
| Copper | 0.16 mg · 18% DV |
| Potassium : sodium | 31.0 : 1 · favorable |
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DV = FDA daily value for adults (21 CFR 101.9). A dash (—) means the USDA entry for this food does not report that nutrient — we leave it blank rather than estimate it. Values synced from USDA FoodData Central., entry 168871 Fiber sits inside the carbs figure.
855 gfor 30 g protein
1017 kcalthose grams cost
1.3 gfiber per 100 g
Where it sits in the whole library
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Fiber, in context
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