- What is Millet? – an overview
- Different Types of Millets
- Why should we eat millets?
Millets(chiru dhanyalu in telugu) are the oldest cultivated grains in India. They are the grass species that are grown across the world as cereal grains for human consumption as well as animal fodder. They are rich in fiber when compared to rice and wheat. They are gluten free and have less glycemic index.
There are various types of millets. Sorghum(jonnalu), Finger Millet(ragi), Foxtail Millet(korralu), Little Millet(saamalu), Kodo Millet(arikelu), Pearl Millet(saddalu), Barnyard Millet(udalu).
- Kodo Millet also called as Arikelu in telugu which is slightly brown in color and high in nutrition.
Kodo millet is a great substitute to rice and wheat. It can be cooked like rice or it can be ground into flour. This millet is very flavorful and can be made into pulao’s, dosa’s, idli’s and roti’s. It helps to reduce weight, cholesterol since it contains low fat and high fiber content. It contains Anti-diabetic properties and highly recommended for diabetic patients.
2. Foxtail Millet also called as korralu in telugu which is light-yellow brown in color and high in vitamin B1, calcium and iron.
It regulates blood sugar level, proper functioning of the nervous system, protects bone health and muscle health. It can also be made into pulao’s, and grounded into flour to make cakes and bread.
3. Little Millet also called as saamalu in telugu which are high in protein and and fiber.
It mainly helps for hormonal imbalance. Prevents gastric ulcer and colon cancer and easily digestive food.
Millets are rich in protein, antioxidants, vitamins and minerals. Intake of white rice and flour led to increase in diabetes and cardio vascular diseases. Consuming millets in place of refined grains is recommended for weight loss and improving overall health. Millets should be added in our regular diets because of its health benefits and they are considered as super foods. Millets are gaining popularity because they are gluten free and are low in calories.
