Samruddhi Organic Farm (I) Pvt.Ltd.

Hadapsar, Pune, Maharashtra

The maize grain is a major feed grain and a standard component of livestock diets where it is used as a source of energy. Other grains are typically compared to maize when their nutritional value is estimated. Dent corn maize is the most widely grown type of maize and the one typically used for feed.

1. Being a good source of antioxidant carotenoids, such as lutein and zeaxanthin, yellow (or colored) corn may promote eye health.
2. It is also a rich source of many vitamins and minerals. For this reason, moderate consumption of whole-grain corn, such as popcorn or sweet corn, may well fit into a healthy diet.

Sorghum is a genus of numerous species of grasses, some of which are raised for grain and many of which are used as fodder plants either cultivated or as part of pasture. Sorghum is the fifth largest crop in the world after rice, maize, wheat and barley.

Beaten rice or Poha is nothing but flattened rice. Rice is first parboiled and then rolled and flattened out to get poha. Poha can be of varying thickness depending on the amount of pressure that is applied while and this thick or thin poha is then used to make various dishes as a main ingredient.

1. Controls Blood Sugar Levels.
2. Poha is considered a good meal for diabetics.
3. Good Probiotic.
4. A Good Source Of Healthy Carbohydrates.
5. Easily Digestible.
6. Rich In Iron.
7. Low In Calories

Daliya is a tasty and nutritious dessert made of broken wheat (daliya) cooked in milk. Broken or cracked wheat is an excellent source of fiber. Daliya is a very nutritious and healthy dish with all the benefits of whole-grains.

1. Wheat Daliya is an excellent source of protein, containing all eight essential amino acids, and promoting proper muscle and hair growth.
2. Wheat porridge is also a wonderful source of fiber, and helps in maintaining healthy cholesterol and blood sugar levels.

Flattened rice is prepared by first par-boiling the rice, and then pounding it to remove the husk, thereby flattening it. In the process, the husk, as well as the outer bran and germ layers, are removed. A healthier variation to the everyday poha?is the?red poha, which is made from?red?rice. The antioxidant?anthocyanins. The reason why the rice is red tinted. It is also found in red and purple fruits.?Anthocyanins are a powerful anti-inflammatory agent. Red rice is known to alleviate the risk of allergies, cancer, while helping in weight management too. Rich in manganese, magnesium, calcium and selenium; this variant of rice helps to build strong bones, reducing the risk of osteoporosis and fractures.Its low glycemic index spells great news for those with obesity, pre-diabetes, diabetes and even a heart condition. Considered a whole grain, a cup of red rice was shown to cut the risk of developing diabetes up to 60%. So rich in fibre, consuming a cup of red rice is sure to fill you up till your mid-day snack without the need to munch on unhealthy evening alternatives. Good fibre content means a strong digestive system due to the development of probiotic bacteria too.

Makai poha is part of Indian Gujarati cuisine. It can also be referred to as corn or maize flakes, but unlike the breakfast cereal cornflakes, these are not ready to eat. Makka poha is usually fried in hot oil so it puffs up, for consumption as a snack.

Poha is a wholesome meal. It is a good source of carbohydrates and iron, rich in fibre, a good source of antioxidants and essential vitamins and is gluten-free.