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Home More about C@H Healthy Cooking Importance of Millets in your food

Importance of Millets in your food

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What are millets?
Millets are small-seeded grasses that are hardy 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.

Millets are also unique due to their short growing season. They can develop from planted seeds to mature, ready to harvest plants in as little as 65 days. This is important in heavily populated areas. When properly stored, whole millets will keep for two or more years.

Why eat millets?
Nutrition:
They are highly nutritious, non-glutinous and not acid forming foods. Hence they are soothing and easy to digest. They are considered to be the least allergenic and most digestible grains available. Compared to rice, especially polished rice, millets release lesser percentage of glucose and over a longer period of time. This lowers the risk of diabetes (More here).

 

 

 

Pearl millet (kambu / Sajjalu / Bajra), Finger millet (kezhvaragu / Ragi), Kodo millet (varagu), Foxtail millet (Tinai / Korralu), Proso millet (panivaragu), Barnyard millet (kudraivali) and Little millet (samai / Samalu)

 

 

 Other references:  http://www.swaraj.org/shikshantar/millets.pdf