Millets are ancient grains which apparently originated in China.

Millets are hardy little creature, needing little water and thus an ideal crop for arid areas. In comparison with grains like rice and wheat it has a higher level of protein and equal amounts of calcium and iron. Millets are rich in protein but the carbohydrate content is less. Due to its high fiber content and low glycaemic index (57) it is ideal for diabetics.

Obesity, cancer and cardiovascular disorders are also easily controlled with a millet rich diet. Studies show that millet based diet reduces blood sugar by 14 – 18% and blood cholesterol by 8 – 11%.

Millets are high protein nutri-cereals. They lower cholesterol, aid digestion and are excellent at maintaining the digestive tract. Millets do a great job of maintaining the body’s acid-alkaline balance and rich in minerals such as sulphur, phosphorous and iron. They also have vital vitamins such as thiamine, riboflavin, niacin and folin. Millets are especially good for heart, gastric and diabetic patients.

Go on and make millets a part of your everyday diet. This versatile grain can be cooked as an extremely healthy alternative to regular rice and wheat. Our recipes will tell you how to make simple yet tasty dishes such as upma, rice, pulao, idlis, dosas, rotis, sweets and snacks, all with millets!

Nutritional values of Millets

Grains (100 gm) Protein (gm) Fiber (gm) Calcium (mg) Iron (mg) Minerals (gm) Carbohydrates
Korra (Foxtail millet)

12.3

8 31 28 3.3 60.9
Saama (Little millet) 7.7 7.6 17 9.3 1.5 67
Ragi (Finger millet) 7.3 3.6 344 3.9 2.7 72
Sajja (Bajra) 11.6 1.3 42 16.9 23 67.5
Jonna (Sorghum) 10.4 1.3 25 4.1 1.6 72
Rice (Polished) 6.4 0.2 10 2.8 0.9 77.7

Wheat

9.8 1.2 37 4.9 1.5

77.2

Don’t know how to cook millets?

Not to worry… see our delicious millet recipes!