Sprouted Millet
Sprouted millet is a whole, gluten-free grain; sprouting can modestly increase amino acid availability and reduce phytate. No additive concerns; food-safety considerations apply to sprouted-grain handling (sprouts can support pathogen growth if not properly produced).
What it is
Whole millet grain (Panicum miliaceum or related spp.) germinated by controlled soaking and sprouting.
Whole grain with increased enzyme activity and bioavailable nutrients.
Why it's flagged
- sprouting facilities must follow FSMA produce-safety rules
- millet contains goitrogenic compounds (only relevant in extreme intake)
What regulators actually say
"This subpart sets forth requirements applicable to covered activities involving sprouts, in addition to all other applicable requirements of this part."
"Millet, raw - 378 kcal/100 g; protein 11 g; fiber 8.5 g; gluten-free."
Regulatory status
United States — FDA
Whole food; sprouts subject to additional sprout safety provisions of FSMA Produce Safety Rule (21 CFR 112 Subpart M).
European Union — EFSA
Whole food; sprouted grains regulated under EU 208/2013.
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