Millets are said to be ancient grains that offer a variety of health advantages and are rich in vital nutrients. They are therefore a necessary part of the diets of today’s health-conscious people. The present chapter is aimed at the nutritional content, health-promoting factors, along with other processing steps for different types of millets, with considerable focus being given to their antioxidant activity. The cereals were found to be essential for regulating and preventing lifestyle-related chronic disorders, such as diabetes, cardiovascular disease, and some cancers, thereby contributing to overall well-being and health. The nutrition contained in the grains has been successfully preserved by utilizing old millet processing techniques, such as fermentation, hand pounding, soaking, and sun drying. Efficiency of production has, however, been dramatically enhanced by the use of new processing technologies, such as milling, puffing, extrusion, and decortication. Unfortunately, in the process, these changes also make it difficult to maintain the functional characteristics and nutritional intactness of the grains. The anatomy of millet, nutritional content, influence of different processing techniques, and future innovations are all explained in some detail within this chapter.