What is Millet?
Millets are a group of small-seeded grasses that are commonly farmed as
cereal crops or grains for fodder and human nourishment all over the world.
Millets are important crops in Asia and Africa's semiarid tropics, with
97% of millet production taking place in poor countries.
The crop is valued because of its great pro
duction and short growing
season in hot, dry circumstances.
Millets may have been consumed by humans for 7,000 years and may have
played a "key role" in the development of multi-crop agriculture and
permanent farming cultures.
History of Millets
A brief history of millets and how their value in the current world is
becoming recognized consideration.
Millets will be left out of the history of food, especially in the Indian setting, if they are not given sufficient. As I learn more about human lifestyles that are slower and healthier, I realize that some of the most beautiful behaviors have been lost like consuming millets in our daily life.
Millets were referenced in some of the earliest Yajurveda
manuscripts in India, distinguishing foxtail millet, Barnyard millet, and black
finger millet, implying that millet eating predates the Indian Bronze Age.
Millets were the most widely produced grain in India
until about 50 years ago.
Millets have gone from being a staple meal and vital
component of local food cultures to being derided by modern urban consumers as
"coarse grains" something that their village ancestors may have
eaten, but that they had abandoned in favor of a more "refined" food.
Unfortunately, this processed diet is lacking in essential elements for our
health.
The significance of various millets:
“There are two basic groups of millets, namely major and
minor millets”.
While large millets such as pearl millet, sorghum, finger
millet, and foxtail millets fall into this category, minor millets such as
Sama, Kodo fall into this category. Many lesser millets are endangered as a
result of depletion, and some have even been completely eradicated.”
Each millet has a unique meaning. Some millets, such as
finger millet, are high in calcium, while others, such as Jowar, are high in
potassium and phosphorus. Foxtail is fibrous, while kodo is high in iron. As a
result, it's a good idea to continually switching up the millets we eat.
We should also keep in mind that we should not mix
millets and should only eat one grain per meal because each grain has its
specific digesting requirements, and mixing them might cause bodily imbalances.
- Millets are anti-acidic.
- Millets are gluten-free.
- Millets detoxify the body.
- Niacin
A vitamin in millets helps in lowering the cholesterol level.
- Consuming millets prevents breast cancer.
- Millets
are effective in reducing blood pressure.
- Millets
help to protect against cardiac diseases.
- Millets
aids in treating respiratory conditions such as Asthma.
- Millets
help to optimize Kidney, Liver, and immune system health.
- Lowers
the risk of gastrointestinal problems such as gastric ulcers and colon cancer.
- Constipation, excess gas, bloating, and cramping are all symptoms that millets help with.
- Millets act as pre-biotic feeding microflora in your inner ecosystem.
- Lowers the risk of gastrointestinal problems such as gastric ulcers and colon cancer.
Types of Millets
There are 10 types of millets:
1.
Sorghum (Jonnalu / Jowar)
2.
Finger Millet (Ragulu / Ragi)
3.
Pearl Millet (Sajjalu / Bajra)
4.
Foxtail Millet (Kangni / Korralu)
5.
little Millet (Saamalu / kutki)
6.
Kodo Millet (Arikelu / Kodon)
7.
Brown Top Millet (Andu Korralu)
8.
Barnyard Millet (Oodhalu)
9.
Proso Millet (Vorigelu)
