MAHA MILLET

Millets

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