Millets are good for us, the planet, and the people growing it.

We use millets and a little science magic to make the world’s first Restorative Foods.

What are Millets?

Millets are a group of cereal grains that are gluten-free, rich in nutrients, and high in protein. Sorghum and Pearl Millet are popular types of millet but there are more than 100 varieties grown around the world.

Millets are Healthful for Consumers

Millets are starchy grains that are packed with carbohydrates, vitamins and minerals, and more essential amino acids than most other cereals. 

  • Protein content = 10-12.3% (higher than wheat and rice)

  • Dietary fiber content = 10-12% (higher than most staple cereals) 

  • Finger Millet contains 10x more calcium than wheat or rice

  • Iron content is higher than most staple cereals

  • Millets contain phytochemicals which have anti-inflammatory and anti-oxidative properties

Millets are Rejuvenating for the Planet

Millets are hearty crops able to survive in harsh environments and poor soil. They need far fewer inputs than staple cereals like wheat, rice, and maize. 

  • Low water footprint: one of the only crops in the world that can grow in arid regions. Millets require 360% less water than rice 

  • Zero carbon footprint: millets absorb as much carbon as they emit making them carbon neutral crops

  • Low energy footprint: millets require no fertility enhancements or pesticides. Planting millets improves soil health by enhancing fertility and texture.

Millets are Beneficial for Growers

Staple cereals like rice, wheat, and maize aren’t good business for growers because they’re energy intensive. Millets can thrive in nearly every climate on earth and can provide a sustainable living for farmers and their communities


  • Short crop duration: millets require only 60-90 days to mature compared to 100-140 for other cereals. Shorter crop rotation means farmers can plant more food in a season.

  • millets yield up to 3x more harvested product than staple cereals and yet require less water and no fertilizers

  • Climate resilience: often the last-standing food crop in drought conditions, millets are the hardiest, most resilient, and climate adaptable crops in harsh, hot environments