Millets – The Nourishing Foods

Millets are the most nutritious & oldest cultivated food on our planet. They were almost lost from our modern meals. But recently, millets have been the “talk of the town” and have made a comeback as super foods into our lifestyle.

They have been the most versatile food as they are affordable, economical, gluten free, and also support the ecological & economical system. However, there are a variety of millets grown throughout the world and they are considered as the powerhouse of nutrition.

Incorporating millets into our diet have innumerable benefits such as fibre, amino acids, antioxidants, essential vitamins & minerals. They are a rich source of complex carbohydrates and low glycemic in nature making them as one of the best choices for diabetics, obesity, high blood pressure, cholesterol and heart disease. They are excellent for gut health as they are gluten free and can be consumed by those who are gluten intolerant and have inflammatory chronic conditions.

Some of the top scores in millet families found in India are Bajra, Jowar, Ragi, Makai, Rajgira, Buckwheat; they are grown according to the seasons and are available in abundance.

When to eat which millet :

• Ragi is perineal and can be savoured throughout the year in the form of flatbreads, ladoos, Soups.
• Rajgira & Buckwheat are mainly eaten during fasting and are famous during navratri festival consumed in the form of ladoos, halwa, flatbread.
• Jowar is best during the summer to beat the heat. Jowar bhakri is one of the most famous.
• Bajra & Makai are winter millets and are eaten with a dollop of white butter or jaggery to keep us warm and insulated. They are mostly enjoyed as flatbreads, soup or drink.