Tag: Bajra

Approximately 1 in 100 people worldwide have Celiac disease, making the identification of safe and compliant foods crucial for their health. For those on a gluten-free diet, it is essential to know which Indian grains are gluten-free to safely enjoy the country's rich culinary traditions.

In 1956, a severe epidemic of food poisoning affected people in Bombay State, India, traced back to contaminated bajra. The disease is related to a fungus called ergot, specifically *Claviceps fusiformis*, which grows on bajra or pearl millet. This article explores ergotism, other potential health issues, and how to safely consume this nutritious grain.

Pearl millet, or bajra, is an ancient grain cultivated for over 4,000 years, prized for its ability to thrive in harsh, arid climates. This resilience, coupled with its affordability, led to a historical perception that belies its exceptional nutritional profile and current status as a superfood.

According to diet and nutrition experts, a growing number of people are turning away from wheat-based products, prompting the question: what is the replacement of wheat roti? This shift is driven by a desire for better digestive health and weight management.

According to nutritional experts, consuming seasonal foods can significantly improve your health during colder months. This is particularly true for grains, and understanding which atta is best to eat in winter can make a major difference to your warmth, immunity, and overall well-being.

Did you know that bajra, also known as pearl millet, has been a staple in traditional diets for thousands of years? This ancient grain offers numerous health benefits, leading many to wonder: is bajra good for acidity? The answer lies in its unique nutritional properties and gentle impact on the digestive system.

Bajra (pearl millet) contains natural compounds known as goitrogens, which can potentially interfere with thyroid function. This natural occurrence poses a common question for many: can I eat bajra if I have hypothyroidism without negative effects on my health?

Bajra, one of the oldest cultivated grains in the world, is indeed a type of millet. Specifically, it is the Indian name for pearl millet, a small, round, and highly nutritious grain that thrives in arid climates across Africa and Asia. While all bajra is pearl millet, not all millet is bajra, as the term 'millet' refers to a large and diverse group of small-seeded grasses.

According to the Food and Agriculture Organization (FAO), millets like ragi and bajra are recognized for their nutritional benefits and ability to thrive in harsh conditions. Many health-conscious individuals are now opting for traditional grains over refined wheat, leading to a common question: which is better, ragi or bajra roti?

Millets have been a dietary staple for thousands of years, with archaeological evidence pointing to their cultivation as one of the first cereal grains by humans. Despite this long history, a common point of confusion persists: is bajra flour the same as millet flour? The short and accurate answer is that while all bajra flour is millet flour, not all millet flour is bajra.