Millet is a group of small-seeded grasses that are cultivated as cereal crops, primarily in Asia and Africa. These grains are known for their resilience to drought and poor soil conditions, making them an important food source in regions with challenging climates. Common types of millet include foxtail millet, proso millet, and finger millet, each with unique nutritional profiles and culinary uses. Rich in nutrients, millet is a good source of protein, fiber, and essential minerals like magnesium and phosphorus. It is gluten-free, making it a suitable option for those with celiac disease or gluten intolerance. Millet can be cooked as a grain, used in porridge, or ground into flour for baking.