Panicum miliaceum L - Poaceae Baruh (Gramimae Juss) family. Grain, which includes protein (10-14%), starch (54-83%), sugar (0.15%), quickly oxidized fat (2-3,9%), fibre (7.9%) sodium, potassium, calcium, magnesium, phosphorus, iron, copper, nickel, manganese, zinc, silicic acid, carotene, vitamins B1, B2 and PP, is used. Due to the high content of potassium and fiber, millet grains have a lipotropic effect of biologically active substances, their ability to stimulate hematosis, strengthen the body enzyme systems. Fresh millet grains are eaten for diseases of the cardiovascular system, atherosclerosis, habitual constipation, hypertensive disease, liver diseases. The plant is used while cooking soups, porridge, casseroles, meatballs, pancakes and other dishes.