Millet is an annual cultivated herbaceous plant of the Gramineae family.

The stalk is stout, upright, up to 120 cm high; the leaves are linear or linear-lanceolate, with a tapered top and nearly rounded base. The panicle is spread out or relatively dense, drooping when mature, and the spikelets are ovate and elliptical. Flowering and fruiting from July to October. It is cultivated in the mountainous areas of northwest, north, southwest, northeast, south and east China. It is occasionally seen in the wild in Xinjiang. It is cultivated in warm areas such as Asia, Europe, America, and Africa.

Ji is one of the earliest cultivated cereals for mankind. The grains are rich in starch and are used for food or wine making. The stalks and leaves can be used as livestock feed. Due to long-term cultivation and selection, there are many varieties. It is cultivated in mountainous areas distributed in northwest, north, southwest, northeast, south and east China. Wild plants are occasionally seen in Xinjiang. It is cultivated in warm areas such as Asia, Europe, America, and Africa.

Grains evolved from wild millet (Panicum miliaceum?subsp.ruderale). Millet can be divided into two types according to the japonica and glutinousness of the grains. Those with japonica are called millet, and those with glutinous rice are called millet. Wild millet, which was originally a weed, had japonica grains. After being domesticated, it evolved into cultivated millet, which has japonica grains. After a long period of cultivation, it evolved from cultivated millet to cultivated millet, which has waxy grains.

Ji is not only eaten directly as a grain, but can also be made into various specialties. The characteristic traditional delicacies of northern Shaanxi are oil cakes, millet nests, rice yellow, and Yanchi millet (posu cake) in Wuzhong, Ningxia, all made from millet. In northern culture and even traditional Chinese culture, millet occupies a more important position and has a unique A bold stroke of color.

Maize has higher nutritional value. The nutritional quality of japonica (millet) is better than that of glutinous (millet), and the taste of waxy (millet) is better than that of japonica (millet). The protein content in Ji is about 12%, of which albumin has the highest content (albumin has a good nutritional balance and can improve dietary structure); the content of eight kinds of amino acids necessary for the human body in Ji is higher than that in wheat. In addition, it is also rich in vitamin E, vitamin B1, vitamin B2 and other nutrients that play an important role in children's growth and development.