The Voynich Botanical Plants

Folio 51v. Millet (Setaria italica). Millet was one of the staple grains of Europe until the introduction of corn and rice. It was also one of the first grains to be cultivated. Millet contains no gluten and therefore can only be used to make flat breads that do not require yeast. Its protein content is similar to wheat, it is rich in the B vitamins and a number of important minerals like iron and calcium and phosphorous. As it is gluten free it can be used for people with celiac disease. (1) (B)