Know what’s on your plate
Millet flour
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 382 kcal —
- Protein 11 g 22%
- Carbohydrate 72 g 26%
- Fat 4.3 g 5%
- Saturated fat 0.5 g 3%
- Fibre 3.5 g 13%
- Sugars 1.7 g —
- Sodium 4 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin E 0.11 mg 1%
- Vitamin K 0.8 µg 1%
- Thiamin (B1) 0.41 mg 34%
- Riboflavin (B2) 0.07 mg 6%
- Niacin (B3) 6 mg 38%
- Pantothenic acid (B5) 1.3 mg 25%
- Vitamin B6 0.37 mg 22%
- Folate (B9) 42 µg 11%
Minerals
- Calcium 14 mg 1%
- Iron 3.9 mg 22%
- Magnesium 119 mg 28%
- Phosphorus 285 mg 23%
- Potassium 224 mg 5%
- Zinc 2.6 mg 24%
- Copper 0.54 mg 59%
- Manganese 1 mg 44%
- Selenium 32.7 µg 59%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 382 | 11 g | 72 g | 4.3 g |
| 1 × cup | 119 g | 455 | 13 g | 85 g | 5.1 g |
| 2 × cup | 238 g | 909 | 26 g | 171 g | 10 g |
| ½ × cup | 59.5 g | 227 | 6.4 g | 43 g | 2.5 g |
| 3 × cup | 357 g | 1364 | 38 g | 256 g | 15 g |
| 4 × cup | 476 g | 1818 | 51 g | 341 g | 20 g |
Similar foods
- Brown millet flour337 kcal / 100 g
- Foxtail millet flour354 kcal / 100 g
- Sorghum flour359 kcal / 100 g
- Millet flakes373 kcal / 100 g
- Milletraw378 kcal / 100 g
- Quinoa flour380 kcal / 100 g
- Barley malt flour361 kcal / 100 g
- Barley flouror meal345 kcal / 100 g
- Whole-grain sorghum flour359 kcal / 100 g
- Amaranth flour372 kcal / 100 g
Questions about Millet flour
How do you use millet flour in pancakes?
Whisk it into a pourable batter with egg, milk and a pinch of salt, then leave it for 10 minutes so the flour hydrates. Cook small pancakes in a lightly oiled pan over medium heat for about 2 minutes per side; turn them when the edges look set.
Can you bake bread with millet flour on its own?
It has no gluten, so a loaf made entirely from millet flour tends to be dense and crumbly. For a conventional loaf, start by replacing about a quarter of the wheat flour with millet flour; for gluten-free baking, use a recipe with a binder such as psyllium or xanthan gum.
How should you store millet flour?
Keep it in an airtight container in a cool, dark cupboard and use a clean, dry spoon. For longer storage, seal it well and freeze it; bring it to room temperature before opening so condensation does not dampen the flour.
What flavours go well with millet flour?
Its mild, slightly nutty taste works with savoury flavours such as herbs, onion and cheese, as well as sweet additions such as banana, honey and cinnamon. Use it in savoury pancakes or flatbreads, or in cakes and biscuits alongside a more elastic flour.
Can you replace plain flour with millet flour?
Not one-for-one in most cakes or bread: millet flour absorbs liquid differently and cannot provide gluten's stretch. Replace a small part of the flour in a familiar recipe first, or choose a recipe developed for millet flour; sorghum flour is a closer alternative for a similarly mild, grain-like flavour.
Is millet flour naturally gluten-free?
Millet itself contains no gluten, but flour can pick up traces during milling or packing alongside wheat, barley or rye. If avoiding gluten is essential, choose flour specifically labelled gluten-free.
Which minerals stand out in millet flour?
It is high in copper and selenium, with 0.54 mg of copper and 32.7 µg of selenium per 100 g.
Source: USDA FoodData Central 172023 · per 100 g · carbohydrate per EU label, fibre excluded
