Millets are a group of small-seeded grains that have been cultivated for thousands of years, especially in Asia and Africa. They are highly nutritious, rich in protein, fiber, vitamins, and minerals, and have a range of health benefits. Millets are known for their resilience and ability to grow in harsh, drought-prone conditions, making them an important food crop in arid and semi-arid regions.
There are several varieties of millets, including:
- Pearl Millet (Bajra): Common in India and Africa, rich in iron and calcium.
- Foxtail Millet: A good source of complex carbohydrates and dietary fiber.
- Finger Millet (Ragi): Rich in calcium, iron, and antioxidants, widely used in India.
- Sorghum (Jowar): High in protein and used for gluten-free diets.
- Proso Millet: Used in bird feed, but also nutritious for humans.
Millets are gaining popularity globally for their gluten-free properties and health benefits, including promoting digestion, reducing the risk of heart disease, and managing blood sugar levels.