Editing Proso millet (section)

==As food and drink==
[[File:Gijang-bap.jpg|thumb|Cooked rice with proso millet]]
===Humans===
In Inner Mongolia and northwestern Shanxi, China, fermented proso millet porridge known as "suan zhou" (酸粥) is popular. Millet is soaked to allow fermentation, then water is emptied to obtain porridge. The emptied water is served as a millet drink called "suan mi tang" (酸米湯). The porridge is eaten alongside [[Chinese pickles|pickles]], e.g. turnips, carrots, radish and celery. The porridge may be stirred-fried and is called "chao suan zhou" (炒酸粥). The porridge may also be steamed into solids known as "suan lao fan" (酸撈飯). While the traditional grain is proso millet, it is mixed with rice when available. Many folk idioms of sourness derive from this dish.<ref name="Zhao Xirong 2">{{cite news|title=东拉西扯唠酸粥（二）|date= 2023-06-05|last= 赵喜荣|work=府谷故事|publisher=府谷县委史志研究室|url=https://mp.weixin.qq.com/s/CPt_a6nVmkcAHRL2V7fA9Q|archiveurl=https://archive.today/20230827155049/https://mp.weixin.qq.com/s/CPt_a6nVmkcAHRL2V7fA9Q |archivedate=2023-08-27}}</ref><ref name="sour wubu">{{cite book|title=吴堡方言调查研究|date=2014|last1=邢向东|last2=王兆富|publisher=中华书局|pages=43, 44, 48, 51, 61, 150}}</ref>

In the United States, proso millet is used to brew [[gluten-free beer]], being mixed with other grains to produce a texture.<ref>{{cite news|last1=Santra|first1= D.K.|last2= Rose|first2= D.J.|title= Alternative Uses of Proso Millet| work=University of Nebraska-Lincoln Extension|date=2013|page=2|url=https://extensionpublications.unl.edu/assets/pdf/g2218.pdf}}</ref><ref>{{cite news|title=Pale Millet Malt - 5 LB|date=c. 2015|publisher=Gluten Free Home Brewing|url=https://glutenfreehomebrewing.com/STOREProduct/944/Pale-Millet-Malt--5-LB.html|archiveurl=https://web.archive.org/web/20220812210206/https://glutenfreehomebrewing.com/STOREProduct/944/Pale-Millet-Malt--5-LB.html|archivedate=2022-08-12}}</ref>

===Livestock and poultry===
Proso millet is primarily grown as livestock and poultry [[fodder]]. As food it is very deficient in [[lysine]] and needs complementation. Proso millet is also a poor fodder due to its low leaf-to-stem ratio and a possible irritant effect due to its hairy stem. Foxtail millet, having a higher leaf-to-stem ratio and less hairy stems, is preferred as fodder, particularly the variety called moha, which is a high-quality fodder.

=== Nutrition ===
{{Infobox nutritional value
| name=Millet flour
| kJ=1597
| protein=10.8 g
| fat=4.2 g
| satfat          =
| transfat        = 
| monofat         =
| polyfat         =
| omega3fat       = 
| omega6fat       = 
| carbs=75.1 g
| fiber=3.5 g
| calcium_mg=14
| iron_mg=3.9
| magnesium_mg=119
| phosphorus_mg=285
| potassium_mg=224
| sodium_mg=4
| zinc_mg=2.6
| manganese_mg=1
| thiamin_mg=0.4
| riboflavin_mg=0.07
| niacin_mg=6
| pantothenic_mg=1.3
| vitB6_mg=0.37
| folate_ug=42
| vitE_mg=0.11
| vitK_ug=0.8
| opt1n=Water
| opt1v=8.7 g
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/172023/nutrients Full Report of USDA Database entry]}}

Millet flour is 9% water, 75% [[carbohydrate]]s, 11% [[protein (nutrient)|protein]], and 4% [[fat]] (table). In a reference amount of {{convert|100|g}}, millet flour supplies 382 [[calorie]]s, and is a rich source (20% or more of the [[Daily Value]], DV) of several [[B vitamins]] and [[dietary mineral]]s (table). 

The demand for more diverse and healthier cereal-based foods is increasing, particularly in affluent countries.<ref name="Saleh">{{cite journal |vauthors=Saleh AS, Zhang Q, Chen J, Shen Q |year=2012 |title=Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits |journal= [[Comprehensive Reviews in Food Science and Food Safety]] |volume=12 |issue=3 |pages=281–295 |doi=10.1111/1541-4337.12012|s2cid=86749886 }}</ref> Protein content in proso millet grains is comparable with that of wheat, but the share of some essential amino acids ([[leucine]], [[isoleucine]], and [[methionine]]) is substantially higher in proso millet.<ref name="Saleh"/> Among the most commonly consumed products are ready-to-eat breakfast cereals made purely from millet flour,<ref name="Biohirse"/><ref name="Saleh"/> and a variety of noodles and bakery products that are, however, often produced from mixtures with wheat flour to improve their sensory quality.<ref name="Saleh"/>