Category: Millet

Over 50% of millets consumed worldwide are grown in India, and many varieties are perfectly suited for religious fasting periods like Navratri. Knowing which millet can be used in fasting is crucial for those observing vrat, offering a nutritious and filling alternative to regular grains like wheat and rice.

According to the National Institutes of Health (NIH), barnyard millet, commonly known as bhagar, contains approximately 10.5 grams of protein per 100 grams, a higher concentration than many other cereals. This makes bhagar a surprisingly significant source of plant-based protein, debunking common misconceptions about its nutritional value.

Originating in Africa and domesticated in India thousands of years ago, Kodo millet is a drought-resistant ancient grain that has been a staple in traditional Indian diets for centuries. In Gujarati, this nutritious grain is known as Kodra (કોદરા), and it is celebrated for its impressive nutritional profile and health benefits. This article delves into what makes this humble millet a powerhouse of nutrition and a versatile addition to modern kitchens.

According to nutritional data, moraiyo, also known as little millet, contains up to 7.6g of dietary fiber and 6.7g of protein per 100g, making it a highly nutrient-dense food. This tiny seed is celebrated for its health benefits and versatility, particularly as a popular and easily digestible grain alternative during fasts.

According to millet experts, both jowar and bajra are highly nutritious, gluten-free grains, but their distinct profiles cater to different dietary needs. The question of which millet is better, jowar or bajra, largely depends on your personal health objectives, seasonal preferences, and digestive sensitivity.

Over 500 million people in Africa and Asia rely on millets as a dietary staple, but not all millets are the same. So, is bajra barnyard millet? The answer is no; they are two completely distinct types of millet, each with unique characteristics and nutritional benefits.

According to nutritional experts, both jowar (sorghum) and nachni (ragi or finger millet) are gluten-free, nutrient-dense millets that offer significant health benefits. However, their distinct nutritional profiles, particularly in fiber and minerals, cater to different dietary needs and health objectives.

According to nutritional data, ragi, or finger millet, is a superfood packed with calcium, iron, and fiber. But when choosing between whole ragi or ragi flour, the decision isn't as simple as it seems, as processing significantly alters its health benefits, preparation, and uses.

According to ancient Hindu texts, millets like samak rice have been considered 'pure' foods suitable for fasting for thousands of years. This practice reflects the long-standing recognition of this versatile, gluten-free grain, known by many names across different regions. Despite its common name, "samak rice" is not true rice, but rather a small, nutrient-rich seed from the grass family.

Millets have been a dietary staple in many regions for thousands of years, and millet noodles are gaining popularity as a healthier alternative to refined flour pasta. While often praised for their nutritional benefits like high fiber and protein content, the question of whether they are safe and healthy for daily consumption requires a balanced perspective.