Millets as Superfood : It is said that the past comes back. Whether it is fashion, catering, or habits of living… The wheel of time revolves and the things of the past come again in the trend. We are seeing this at this time when the properties of millets i.e. coarse grains are being discussed in the country and the world.
The grain that was once left behind as “food of the poor” is returning to the people's plate with the superfood. And this time not only for taste or tradition, but also for health and fitness. Nutrition of coarse grains or Shri Annna such as millet, sorghum, ragi, quota, quota is no less than medicinal properties. Today, research institutes, doctors and nutritionists of the country and the world are talking about the merits of these millets.
There was a time when millets like millet, ragi and tide were prominently found in our grandparents' plate. But in the glare of modernity, these nutrition treasures were left behind. But the round changed and once again health awareness and concern for the environment has brought these grains into the headlines. Today we will talk about these millets but some are less popular. Milllets that are found in different parts of the world… which are full of nutrition and also taste.
FoxTail Millet / Kangni : This millet grows in East Asia (China, Japan, Korea) and to some extent in Europe and Australia. It is rich in carbohydrates, proteins, and vitamin B which is helpful in heart health, cholesterol control, and weight control. It is a ripening crop in a short time and grains are light, soft and slightly sweet in taste. It is used for porridge, noodles, and stuffing. In India too, Khichdi, Upma, and Pudding etc. are made in India.
Prose Millet / Barri : These grains are found in North America, Russia, China, and Eastern Europe. It is a good source of protein, fiber, and antioxidants. It is considered quite nutritious due to heart health, improvement in digestion, and gluten free. Its taste is slightly sweet and crisp. Prose Millets are used in salads, pilaf and burger patty. It makes porridge, bread, and traditional soup in China and Russia. We also have barri khichdi, bread and snacks.
Barnyard Millet / Sanwa : You will find this in Japan, Korea, India and to some extent in Australia. Talking about nutrition, it is rich in fiber, iron and phosphorus. It is beneficial for patients with digestion and diabetes along with weight loss. The good thing is that it can also be grown in less fertile soil. Its taste is like light rice. Rice, soup and stere-fry are made from the barnyard millet in Japan. In India, dishes like Sawa's Khichdi, Upma and Idli are made. You can eat it as an alternative to rice.
Teff : Mainly Ethiopia and Irritria are grains but are now being grown in Australia, America and Europe. Excellent sources of calcium, iron, protein and vitamin C. Is. It prevents anemia and strengthens bones and is also gluten free. Its taste is mild. In Ethiopia, it is made injera (sour flatbread), teff porridge. Tef makes smoothies, pancakes, cookies, etc. in western countries.
