Edible seeds and millets have historically played a significant role in human diets, especially in areas that need crops that are both nutritious and climate-resilient. These foods' great nutritional density and variety of bioactive components have sparked a fresh interest in science in recent years. Millets that offer complex carbohydrates, proteins, dietary fiber, minerals, vitamins, and phenolic compounds include pearl millet, finger millet, foxtail millet, tiny millet, kodo millet, barnyard millet, and proso millet. Edible seeds like chia, flax, sesame, pumpkin, sunflower, and hemp include concentrated amounts of protein, unsaturated fatty acids, fiber, minerals, tocopherols, phytosterols, lignans, and polyphenols. These components have been linked to cardioprotective, hypoglycemic, hypolipidemic, anti-inflammatory, and antioxidant properties. The potential of millet-based diets to enhance glycemic responses and some metabolic risk factors is well supported by evidence, and seeds may help regulate blood pressure, improve lipid profiles, and increase food intake. Nutrient bioavailability and functional characteristics can be altered by processing techniques such soaking, germination, fermentation, roasting, and milling. As a result, the combination of millets and seeds presents significant potential for the creation of convenient goods like ready-to-cook premixes and functional foods. The nutritional makeup, bioactive components, health-promoting potential, processing, bioavailability, and possible uses of millets and edible seeds in contemporary nutrition are all covered.