Super Food

The food we eat can nourish us; it can help us heal from injuries, boost recovery or simply give us the energy we need to go about our daily activities. 

Millets score over traditional cereals as a result of their relatively higher proportions of complex carbohydrates, proteins, and micronutrients, including essential vitamins and minerals.

One of the three major millets, popularly consumed as jowar ki roti in Maharashtra, sorghum is high in calcium, iron and B vitamins, making it particularly suitable for children. 

High in phenolic compounds that can act as antioxidants, “the great millet” as it’s called in Africa, where it originated, can also help reduce certain kinds of inflammation. Sorghum’s high dietary fiber helps keep you fuller for longer, and being low on the GI index means it causes less of a spike in blood sugar than rice or wheat.

Pearl millet is among the most widely grown millets worldwide. In India, Rajasthan is the largest bajra producing state in the country. Bajra contains high levels of protein and magnesium (which helps in controlling anxiety, insomnia, migraines and asthma), aids cardiac health and has high folic acid content.

With its origins in Africa, ragi has a long history of cultivation in Karnataka, where ragi mudde (ragi dough balls), served with a gravy, is a staple. An excellent source of non-dairy calcium (300-350 mg/100g), ragi's high-fibre also keeps one fuller longer and boosts metabolism. This tiny grain also contains vital amino acids like methionine and lysine, which keep skin taut. Finally, it’s one of the few natural sources of Vitamin D, which is usually derived from sunlight.

One of the five “healing millets” or “positive millets”, barnyard millet was first domesticated in Japan 4,000 years ago. 

In India, it grows in cooler climes, mostly in Uttarakhand, where it is an essential part of the diet of tribal and rural communities. Rich in dietary fibre, antioxidants, and most notably in iron and zinc, barnyard millet is good for diabetes patients as well.

Foxtail millet is indigenous to, and widely cultivated in, China. A generous source of nutrients for muscles, bones, and blood, foxtail millet controls insulin and cholesterol levels in the body, and lends itself to biryani-based dishes. It’s also good for strengthening nerves and boosting mental well being. It is recommended to folks suffering from arthritis, strokes, or Parkinson’s disease. 

High-protein, high-fibre Kodo millet is cultivated by tribal communities in the drier Himalayan regions, including in Sikkim, and is a rich source of Vitamin B, which strengthens heart health. It also contains high amounts of lecithin, which supports healthy nervous system functioning. 

Kodo is ideal for postmenopausal women displaying symptoms of cardiovascular disease like high blood pressure or high cholesterol.

Popular in China, proso millet is an ancient grain known for its health and immunity benefits. It’s also the most widely consumed millet in Europe and America. Proso millet ranks high in protein value among millets, is diabetes-friendly, and a rich source of manganese. 

The little millet is slightly smaller than the proso millet, and can be traced back to the Indus Valley Civilisation. It is grown by small-scale farmers around south and central India, and is full of protein and dietary fibre that helps regulate blood sugar and bowel health. 

Its natural antioxidant levels can also help prevent cancer. Little millet boosts reproductive health, and is recommended for women with polycystic ovarian syndrome.

The browntop millet, called korale in Kannada, i native to India and is cultivated mainly in Karnataka and Andhra Pradesh. Browntop Millet has high levels of dietary fiber (12%), which helps maintain a healthy digestive system. It’s also rich in serotonin, which aids in relaxing the nervous system. 

Browntop millet is also considered beneficial for bronchitis and asthma, and known for boosting kidney and liver function.