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Millets are a group of small-seeded grasses that are primarily grown in semiarid regions of India. They have been an integral part of Indian cuisine for centuries and are known for their nutritional value. They are known for their nutritional value, drought resistance, and versatility in cooking. Here are some of the commonly used millets in More..
Pearl millet is a hardy variety known for its resilience in arid conditions. It has round-shaped grains in various colors and is rich in protein, fiber, and minerals like iron, calcium, phosphorus, and magnesium. Being gluten-free with a lower glycemic index than wheat, it is ideal for individuals with gluten sensitivity or diabetes. In India, pearl millet (Bajra) is a staple grain used for roti, porridge, and Bajra Khichdi. It is also used as animal feed and in alcoholic beverage production.
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Finger Millet (Ragi) is small, reddish-brown grains. It is rich in calcium and recommended for children and lactating mothers. It is a gluten-free grain with low glycemic index, high antioxidants, and beneficial effects on bone health and blood sugar control. Finger Millet (Ragi) is commonly ground into flour for South Indian dishes like roti, dosa, idli, and porridge. It is also used in malted beverages and as a nutritious baby food.
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Foxtail millet gets its name from the bushy appearance of its seedheads. It has small, light-colored grains. This millet is rich in dietary fiber, protein, and minerals such as iron, magnesium, phosphorus and copper. It is gluten-free, making it suitable for those with gluten intolerance or celiac disease or diabetes. Foxtail millet is used to make various dishes such as pulao (pilaf), upma (savory porridge), khichdi, kheer, roti and dosa.
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Barnyard millet is a drought-tolerant millet that resembles tiny white pearls. It is known for its short cooking time. It is rich in dietary fiber, B-vitamins, protein, and minerals such as calcium, phosphorus, and iron. gluten-free and low in fat, It has a low glycemic index, making it suitable for individuals with gluten sensitivity or diabetes. Barnyard millet is commonly used as a rice substitute in dishes like pulao, biryani, khichdi, and upma. It can also be used to make porridge, dosa, and idli
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Kodo millet is a nutritious grain with a reddish-brown color and usage in various dishes. It is rich in dietary fiber, protein, and minerals like iron, calcium, magnesium, and phosphorus. Gluten-free with antioxidant properties and a low glycemic index, it is ideal for individuals with gluten sensitivity or diabetes. Kodo millet finds application in dishes such as khichdi, pulao, upma, and porridge, and can also be used as a rice substitute or in fermented foods like dosa and idli.
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Sorghum is a versatile, gluten-free millet used as grain, flour, or fodder. It comes in various colors and offers high nutrition with protein, fiber, antioxidants, and minerals. It improves digestion, reduces chronic disease risks, and is used for roti, porridge, and traditional dishes. It can be ground into flour for bread, pancakes, snacks, and is also used as animal feed and in syrup and alcohol production.
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Browntop millet is a small-grained millet with a brownish color. Browntop millet is a good source of energy and provides some essential minerals. However, its nutritional value for human consumption is less explored compared to other millet varieties. Browntop millet is primarily used as animal feed. It can also be used in the production of biofuels and for soil erosion control.
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