Millets are antient native grains grown and eaten in India for at least the past 5000 years. It has multiple advantages over other crops, including drought and pest resistance. It’s also able to survive in harsh environments and less fertile soil. They are rain-fed, hardy grains which have low requirements of water.
Millet has high content of nutrients, including impressive starch levels, very high B-vitamin content, as well as calcium, iron, potassium, zinc, magnesium, not to mention of its being a healthy source of essential fats in the body. Furthermore, there are significant levels of protein and dietary fibre in millet as well, which contribute to further health benefits of this important grain! It may help to lower the blood sugar and cholesterol levels. Plus, it’s gluten-free, making it an excellent choice for people who have celiac disease or follow a gluten-free diet.
Millet also contains antinutrients- compounds that block or reduce your body’s absorption of other nutrients. This can be lowered by soaking it overnight at room temperature, then draining and rinsing it before cooking or by sprouting the millets.
Millets are classified as:
Positive Grains (Siridhanyalu)
Neutral Grains
The Fiber content in ‘Siri dhanya Millets’ is 8 to 12.5%. High fiber allows these foods to release Glucose slowly over 6 to 9 hours duration. Slow and steady release in small quantities in to our blood stream is the key as this keeps you charged/energized all the day.
