Millets
Millets are mainly grown in Asian & African subcontinents and are used for human food & animal feed. Millets are preferred due to their health benefits & their ability to grow in ample sunlight and reasonable temperature conditions
Pearl Millet (Bajra)
Pearl millet is rich in iron which is very useful for preventing conditions like anemia. They also contain antioxidants which are necessary to protect cells from damage. It is completely gluten-free and is very suitable for people with celiac diseases or gluten sensitivity. Pearl Millet is also rich in fiber content which could benefit gut health and fullness in the stomach. They are also rich in protein which is very useful for vegans and vegetarians.
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Barnyard Millet (Sanwa)
Barnyard millet is completely gluten-free .They have highest protein content among the millets. They are also important for bone health (because of its phosphorus content) and have a light flavor and are easy to cook. It supports in energy metabolism which is useful for optimizing nutrients in the body (because of vitamin B) and helps in overall gut health.
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Kodo Millet (Kodo Dhana)
It is rich in calcium which means more stronger bones and teeth. Kodo Millet are very easy to digest and is gluten free. They are a wonderful source of iron and magnesium which improves hemoglobin content and regulate blood sugar levels and blood pressure in the body.Kodo Millet may also assist in balancing the blood pH levels. It cooks really quickly and has a unique flavor in itself.
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Finger Millet (Ragi)
They are good source of calcium, which is very good for bones especially for growing kids and for elderly people. It supports gut health as well as digestion being rich in fiber. Ragi contains resistant starch which will help with blood sugar control and they are also rich in iron and magnesium like Foxtail and Kodo millets.Ragi Millets are gluten-free and it's texture is sticky when cooked.
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Jowar Millet (Sorghum)
Jowar is gluten free in nature. They are rich in vitamin B and Iron content. It helps in protecting the cells from damage because they are rich in antioxidants. They are also used in stews, porridges and flatbreads. They also go by the name of jowar, milo, guinea corn etc. They are a good source of protein and are fibrous.
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Little Millet (Moraiyo)
Little Millets are easy to digest , gluten-free and have a sticky texture with an earthy flavor. They are also rich sources of calcium and iron. Additionally , they also contain antioxidants and vitamin b which are good for our body. Little millets are also rich sources of protein and dietary fiber. They are one of the smallest millet grains.
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Proso Millet (Chena/Barri)
Proso Millet has a nutty and mild flavor and can be used in a variety of dishes. It is a good source of protein and fiber. They also contain Iron and B vitamins, which are beneficial for our health. Proso Millet is gluten-free and easy to digest with a moderately chewy texture.
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Foxtail Millet (Kakum/Kangni)
Foxtail millet is a rich source of fiber. They are also very good sources of iron, magnesium and vitamin B. They have a fluffy and light structure, which is appreciated in many dishes. It is completely gluten free and easy to cook.
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