Millets National Media Portal
Millets National Media Portal
Millets are ancient nutricereal crops backed by modern science for their extraordinary health-supporting properties. Classified as low to medium glycemic index foods (mean GI 52.7 ± 10.3), they release energy slowly and prevent blood sugar spikes. They are naturally gluten-free, rich in protein (7–14%), dietary fiber (1.2–15.2%), and micronutrients including iron, zinc, calcium, magnesium, and B vitamins. Research published in Frontiers in Nutrition (2021, 2022) and MDPI (2023) collectively establishes millets as functional foods with proven hypoglycemic, anti-inflammatory, antioxidant, hypolipidemic, and antimicrobial properties.
Key Points
Mean GI of millets is 52.7 ± 10.3 — 36% lower than refined rice (71.7) and wheat (74.2), supporting diabetes management
Finger millet contains 344 mg calcium/100g — the highest of any cereal, approximately 3× the calcium density of cow's milk
Pearl millet provides >11 mg iron/100g — the highest iron content among all cereals, critical for anemia prevention
Global millet production reached 31.4 million tonnes in 2023, with 97% grown in developing countries
Regular millet consumption reduces risk of type 2 diabetes by 30%, cardiovascular disease by 25%, and obesity by improving satiety hormones (GLP-1, PYY)
Citation / Evidence Base
Comprehensive systematic reviews in Frontiers in Nutrition (2021) by Anitha et al. and WHO Global Nutrition Report (2023) provide robust evidence for millets as functional foods with measurable, multi-system health benefits for diverse global populations.
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