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Millets
Millets are a set of small-seeded grasses cultivated for their edible seeds. They are a nutritious grain that is a staple food in many parts of the world, especially in Africa and Asia. There are many different types of millet, but some of the most common include pearl millet, finger millet, foxtail millet, proso millet, and Kodo millet.
Types of Millets
- Sorghum Millet (Jowar):Sorghum millet, also known as jowar in India, is the third most widely grown cereal after rice and maize. It is a rich origin of protein, fiber, iron, and calcium. Jowar's versatility shines through in its various culinary uses, from flatbreads to rotis and khichdi, making it a fascinating grain to explore in your cooking.
- Proso Millet (Cheena / Barri):Proso millet, also known as chena or barri, is a tiny, round-shaped grain with a mild, nutty flavor. It holds cultural significance in many regions, being a staple in traditional porridges, soups, and salads. Its nutritional value is also noteworthy, being a good source of protein, fiber, and B vitamins.
- Pearl Millet (Bajra): Pearl millet, also known as bajra in India, is a staple food in many parts of Africa and Asia. It is a good protein, fiber, iron, and calcium source. Bajra is used to make flatbreads, rotis, and khichdi.
- Foxtail Millet (Kakum / Kangni):Foxtail millet, also known as kakum or kangni in India, is named for its resemblance to a fox's tail. When cooked, it has a little sweet flavor and a fluffy texture. Foxtail millet is a good protein, fiber, iron, and calcium source. It is commonly used in porridge, soups, and stews.
- Finger Millet (Ragi): Finger millet, also known as ragi, is a highly nutritious grain native to India. It is a good protein, calcium, iron, and fiber source. Ragi is often used in flatbreads, porridge, and dosa.
- Browntop Millet (Korale): Browntop millet is a native to India millet with a nutty flavor and a slightly chewy texture. It is a valuable protein, fiber, and iron source and is commonly used in porridge, soups, and stews.
- Barnyard Millet (Sanwa): Barnyard millet is a gluten-free grain high in protein and fiber. It has a slightly sweet flavor and a chewy texture. Barnyard millet is commonly used in porridge, soups, and salads.
- Little Millet (Moraiyo): The little millet is the smallest millet. It is a good protein, fiber, calcium, and iron source. Little millet is commonly used in porridge, soups, and stews.
- Kodo Millet (Kodra / Varagu): Kodo millet is a small, round grain native to India. It has a slightly sweet flavor and a chewy texture. It is a valuable protein, fiber, and calcium source and is commonly used in porridge, soups, and pancakes.
Millet Nutrition
- Carbohydrates: Millets are a starchy grain, which means they are a good source of carbohydrates. Carbohydrates provide your body with energy.
- Protein: Millets, a standout in the plant-based food category, are a valuable source of protein. Protein is crucial for tissue repair, enzyme production, and hormone regulation.
- Fiber: Millets are a good source of fiber. Fiber is essential for digestive health and can help lower cholesterol and regulate blood sugar levels.
- Vitamins: Millets are a good source of vitamins, including B vitamins, vitamin E, and folate. B vitamins are essential for energy metabolism, and vitamin E is an antioxidant that shields cells from damage. Folate is necessary for cell growth and development.
- Minerals: Millets are a valuable source of minerals, including phosphorus, magnesium, iron, and calcium. Phosphorus is essential for bone health, and magnesium is vital for muscle function. Iron is required for carrying oxygen in the blood, and calcium is needed for bone health and muscle function.
Millets FAQs
Q.1- Is millet gluten free?
Yes, millet is naturally gluten-free! This means that it's a safe and healthy option for people with celiac disease, gluten sensitivity, or those who are simply following a gluten-free diet.
Q.2- Is millet good for you?
Yes, millet is considered a very healthy grain
