The term millet is applied to a variety of very small seeds originally cultivated by ancient people in Africa and Asia. They are gluten free and have less glycemic index.
Finger Millet – Ragi
Botanical name : Eleusine coracana
Finger millet is the crop of early introduction from East Africa into India. Ragi is rich in calcium.
It is used as a staple food in many southern hilly regions of India. Ragi grains are made into porridge and gruel. Ragi malt is the popular nutrient drink. It is used as a source of fermented beverages.
Botanical name : Sorghum vulgare
Sorghum is native to Africa. It is one of the major millets in the world and is rich in calcium and iron.
It is fed to poultry, birds, pigs and cattle and a source of fermented alcoholic beverage.
Botanical name : Setaria italica
This is one of the oldest millet used traditionally in India. Which is domesticated first in China about 6000 years. Rich in protein, carbohydrate, vitamin B and C, Potassium and Calcium.
It supports in strengthening of heart and improves eye sight. Thinai porridge is given to lactating mother.
Botanical name : Paspalum scrobiculatum
Kodo millet is originated from West Africa, which is rich in fibre, protein and minerals.
Kodo millet is ground into flour and used to make pudding. Good diuretic and cures constipation. Helps to reduce obesity, blood sugar and blood pressure.