What are Millets?
Millets are small-seeded grasses that are hard and grow well in dry zones as rain –fed crops, under marginal conditions of soil fertility and moisture. Millets are one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes.
Why should we eat millets?
Millets are highly nutritious, non-glutinous and non-acidc too.Hence they are soothing and easy to digest.Millets are considered to be the least allergenic and most digestible grains available when compared to rice,especially polished rice. Millets release lesser percentage of glucose and that too over a longer period of time.
Health Benefits of Millets:
Ragi is an annual plant extensively grown as cereal in the dry areas of India, especially in the southern part. Ragi contains high amounts of calcium, proteins with well balanced essential amino acids along with vitamin A,Band phosphorous. Its high fiber content prevents constipation, high blood pressure and intestinal cancer.
(Setaria italic, Kakum, Korra, Navane, Tania)
Foxtail millet has dabbled quantity of protein content compared to rice. Foxtail millet controls blood sugar and cholesterol, improves immune system on regular consumption. It is considered to be an ideal food for people suffering from diabetes and gastric problems.
(Panicumsumatrense, kutki, samalu, same, samai)
Little millet is grown throughout India and is one of the traditional crops of Karnataka. Little millet generally consumed as rice and can try any other recipes that demands normal rice.
(Paspalumscrobiculatum, kodon, arikelu, haarka, varagu)
Kodo millet was domesticated in India almost 3,000 years ago. Kodo grain is enclosed within hard, corneous, persistent husks that are difficult to remove. Kodo millet has the highest dietary fiber amongst all the millets which can control constipation and other major diseases.
(Echinochloa crus-galli, sanwa, udhalu, oodhalu, kuthiravally.)
Barnyard millet offers ten times more fiber than wheat. It's used for preparation of different types of porridge. Barnyard millet is also an appropriate food for patients intolerant to gluten, which causes celiac disease or obesity.
(Panicummiliaceum, chena, variga, baragu, panivaragu.)
Proso millet releases energy over a longer period of time, allowing one to work from morning to evening without getting tired. When compared to rice, Prosomillet has much more protein, cured fiber, minerals and calcium.
(Pennisetumglaucum, bajra, sajja, sajje, kanbu)
Pearl millet is known to possess phytochemicals that lower cholesterol. It also contains foliate, magnesium, copper, zinc and vitamins E and B- complex. Pearl millet has high energy content when it is compared to other millets. It is also rich in calcium and unsaturated fats which are good for health.
(Sorghum bicolor, jowari, jonna, jola, cholam)
Sorghum is rich in potassium, phosphorus and calcium with sufficient amounts of iron, zinc and sodium. Due to this, it is being targeted as a means to reduce malnutrition globally. Sorghum millet helps control heart problems, obesity and arthritis.
Helps in boosting metabolism and also in keeping our digestive system healthy and low in saturated fat.