Thursday, May 1, 2014


Millets are small-seeded grasses that are hardy and grow well in dry zones as rain-fed crops, under marginal conditions of soil fertility and moisture. Millets are one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes.
Millets are also unique due to their short growing season. They can develop from planted seeds to mature, ready to harvest plants in as little as 65 days. This is important in heavily populated areas. When properly stored, whole millets will keep for two or more years.

Nutrition:

They are highly nutritious, non-glutinous and not acid forming foods. Hence they are soothing and easy to digest. They are considered to be the least allergenic and most digestible grains available. Compared to rice, especially polished rice, millets release lesser percentage of glucose and over a longer period of time. This lowers the risk of diabetes.
Millets are particularly high in minerals like iron, magnesium, phosphorous and potassium. Finger millet (Ragi) is the richest in calcium content, about 10 times that of rice or wheat.

Nutritional Significance of Small Millets

The following is the quantification of nutrients found in 100gms of specific grain

                                      
Grain
Protein
gms
Carbo   hydrates
gms
Fat
gms
Minerals
gms
Fiber
gms
Calcium
mgs
Phos phorous
mgs
Iron
mgs
Energy
Kcal
Thaimin
mg
Niacin
mg
Finger
7.3
72
1.3
2.7
3.6
344
283
3.9
336
0.42
1.1
Sorghum
10.4
70.7
3.1
1.2
2.0
25
222
5.4
329
0.38
4.3
Pearl
11.8
67.0
4.8
2.2
2.3
42
240
11.0
363
0.38
2.8
Foxtail
12.3
60.2
4.3
4.0
6.7
31          
290
2.8
351
0.59
3.2
Little
7.7
67.0
4.7
1.7
7.6
17
220
9.3
329
0.3
3.2
Kodo
8.3
65.9
1.4
2.6
5.2
35
188
1.7
353
0.15
2.0
Proso
12.5
70.4
1.1
1.9
5.2
8
206
2.9
354
0.41
4.5
Barnyard
6.2
65.5
4.8
3.7
13.6
22
280
18.6
300
0.33
4.2
Paddy Rice
6.8
78.2
0.5
0.6
1.0
33
160
1.8
362
0.41
4.3
Wheat
11.8
71.2
1.5
1.5
2.0
30
306
3.5
348
0.41
5.1




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