The nutritional value of millets is comparable to other staple grains such as wheat and rice. They are particularly low in phytic acid and rich in dietary fiber, iron, calcium, phosphorus, potassium, sodium, magnesium, and B vitamins. In addition to their nutrients, millet grains contain abundant phytochemicals, especially phenolic compounds. Millets generally contain a wide range of amino acids, including cysteine, isoleucine, arginine, leucine, tryptophan, lysine, histidine, methionine, tyrosine, phenylalanine, threonine, and valine. Millet flour works well in pasta, crackers, rusks, and biscuit mixes.