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Written by Navneet Kaur, M.Sc. Nutrition & Dietetics
Diet
Millets have emerged as a nutritional powerhouse, boasting a history steeped in tradition and an array of health benefits. These ancient grains, once staples in various cultures, are witnessing a resurgence in popularity due to their versatility, nutrient density, and adaptability to diverse culinary creations.
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Known for its drought-resistant nature, Bajra is rich in fibre and minerals, making it a staple in many Indian households.
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Renowned for its high calcium content, Ragi is often used to make porridge, flatbreads, and even desserts.
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With impressive antioxidant properties, Jowar is gluten-free and packed with essential nutrients.
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A versatile millet used in a range of dishes, Korra is rich in dietary fibre and offers a good protein source.
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Samai is known for its delicate flavour and is a source of B vitamins, minerals, and essential amino acids.
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Baragu is easily digestible, low in fat, and contains high-quality protein, making it a nutritious option.
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Varagu is rich in dietary fibre and has a low glycemic index, making it suitable for managing blood sugar levels.
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Oodalu is a source of iron and fibre, often used in Indian breakfast dishes.
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Korale is nutrient-dense, rich in protein, and a suitable choice for both human consumption and livestock feed.
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Rala is gaining popularity for its nutritional content, including vitamins, minerals, and antioxidants.
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Millets offer numerous health benefits, and they should be part of a well-rounded diet that includes a variety of foods from different food groups.
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