Page 83 - Millets Natures NutriGrain

Sorghum, pearl ragi, proso, and kodo are all millet varieties. All these
grains were traditionally used in a variety of Indian cuisine, though
later the usage as a staple food began to reduce as it was perceived as
a low-quality, coarse grain – not suitable for a decent palate.

Jowar (Sorghum)

Sorghum is commonly known as Jowar in India. Traditionally, Jowar
is used as a grain to make flat breads or rotis. It is enriched with
the goodness of iron, protein, and fiber. Jowar is widely used as a
daily staple food in central and western parts of India. Jowar helps in
reducing cholesterol levels as it has a component called policosanols
(a part of sorghum wax). People who have developed an allergy or
intolerance to wheat can use Jowar as a wheat substitute.

Ragi (Finger millet)

Ragi is a healthier substitute for rice and wheat. It is highly nutritious
and loaded with protein and amino acids. This is a gluten-free millet
and is good for brain development in growing kids.

Foxtail millet:

Foxtail millet is also known as Kakum/Kangni in its native land.
It contains nutritious carbs that regulate blood sugar. It’s iron and
calcium concentration also aids in boosting defence mechanisms.
Foxtail millets also aid in controlling blood cholesterol levels and
raising HDL cholesterol levels in the body.

83 Millets: 2023