Millets, once viewed as "food for the poor," are now recognized for their health benefits and sustainability. They are emerging as a key solution for improving nutrition and addressing climate change. This ancient grain, known as Jau, Jowar, Bajra, and Ragi, is making a comeback to transform our food system.
Millets have been a staple in India’s diet for centuries, and recent research highlights their health benefits. They are nutrient-dense, with pearl millet (bajra) providing 9 to 13 grams of protein and 8 grams of fiber per 100 grams, along with essential vitamins, iron, and zinc. Finger millet (ragi) is particularly high in calcium—364 mg per 100 grams—exceeding that of most grains and even milk. Millets also help manage blood sugar levels due to their low glycemic index, making them a valuable choice for diabetes management.
Regular consumption of millets can improve heart health by lowering cholesterol levels, which is crucial as cardiovascular diseases are a leading cause of death worldwide. Millets are also beneficial for weight management, promoting fullness and reducing body mass index (BMI) and waist size. Additionally, their high fiber content supports digestive health by fostering good gut bacteria and maintaining regular bowel movements.
For those with celiac disease or gluten sensitivity, millets provide a nutritious and gluten-free alternative. They can be used in a variety of dishes, ensuring tasty options for gluten-free diets. The food industry is increasingly embracing millets, with brands developing innovative products like snacks and quick meals, making millets more accessible to consumers.
In conclusion, India’s millet revolution is reshaping our understanding of health and nutrition. By embracing these ancient grains, we are working towards a healthier and more sustainable future.
© 2023 - 2025 Millets News. All rights reserved.
