Ecoidees organic brown millet flour made from wild variety brown millet is almost unknown to the general public, and is only very little cultivated in Europe. Unlike common millet, the bark of brown millet is digestible, and contains a lot of nutrients that would be lost if brown millet were to be peeled. Millet also has a restorative effect in the case of deficiencies and general weakness. It is also excellent for mothers who are breastfeeding. Its regular consumption is also recommended during the healing period of fractures, and its consumption would improve the state of the joints and the pains linked to arthritic diseases. It contains a lot of silicic acid but also fluorine, sulfur, phosphorus, iron, magnesium, calcium, potassium, zinc etc. It is rich in group B vitamins, ie B1, B2, B8, B17, pantothenic acid and antipellagrous vitamins. The minerals, trace elements and biocatalysts it contains (which can play a positive role in the recovery of bones and cartilage) exist in a form which is particularly assimilable by the body and by cells. It is recommended to mix with muesli for breakfast. Mixed with olive oil and honey, it is made into a spread, better when it is mixed with tiger nut flour.