Skip to content What are Millets?
Millets are small cereal grains belonging to the grass family. They are known to be resilient
in the harsh environment and climate. They can sustain a minimal water supply and thrive
in drought, high temperatures, and poor soil quality. Because of this nature, millets offer
substantial reliability amidst changing climate patterns while also providing maximum
nutrients.
History of Millets:
Millets have been in use for a very long time; few specialized archeologists claim it’s been
there since humankind learnt to write and express themselves via symbols. Its uses were
first found in Asian countries like China, India, Korea etc. around 8,300 BCE, later taken to
Europe by 5000 BCE. Usage of Millets in Africa also began by 6000 BCE.
Millets of India:
India is the largest producer of millets in the world. In India, millets have been an integral
part of tribal food in the states of Odisha, Madhya Pradesh, Jharkhand, Rajasthan,
Karnataka, and Uttarakhand. The major millets include sorghum (jowar) and pearl millet
(bajra). The finger millet (ragi/mandua), foxtail millet (Kangni/Italian millet), little millet
(Kutki), Kodo millet, barnyard millet (Sawan/Jhangora), Proso millet (Cheena/common
millet), and brown top millet (Korale) are categorized under minor millets.
Benefits of Millets:
There many nutritional factors of millets but its high fiber content stands out the most.
They are good sources of minerals like iron, zinc, and calcium. Millets have a low Glycemic
Index (GI) which helps people with diabetes to control blood sugar level. People with gluten
resistance can rely on millets because it is gluten free, and a variety of food recipes can be
experimented with using millets. Millets also help in weight loss, lower cholesterol and
maintain overall health. Cultivating millets helps in reducing carbon footprint.
Decline of millets and rise of wheat and rice in India:
Once a staple crop, millets saw a decline in India over the years. There are many
contributing factors; one major reason is the shift in dietary patterns. As the economy grew
people inclined towards rice and wheat, which are popular globally, and millets were left
behind. Farmers started to concentrate on rice and wheat cultivation which gave higher
economic returns. Millets’ yields per unit area were less in comparison to rice and wheat.
Millets were associated and perceived as something eaten by rural and tribal people,
making it less prestigious in people’s mind. Rice and wheat can be easily converted to
other food products like bread, cake, fried items which increased its demand globally and
millets lost to them in the race.
Reintroduction to Millets:
They are not wrong when they say, ‘History repeats itself’, at least not in millets usage
case. Ironically in today’s day and time millets are sold in the premium category to cater to
the increasingly health-conscious cult. People have learnt to make all kinds of recipes
using millets.
In recent years, people have learnt the importance of pure and healthy foods, and how
toxic chemicals used during cultivation can affect health. People have rekindled the use of
millets in everyday life due to its various nutrients and health benefits. Govt. Of India is
also supporting its growing demand. Thanks to Indian government’s proposal Food and
Agriculture Organization of the United Nations has recognized 2023 as International Year of
Millets.
Nutriets Value:
Overall all millets are packed with nutrients, but few of them stand out among others.
Quinoa has the highest protein among all, 14g per 100g (about 3.53 oz). Brown top millet
contains 12.5g of fiber, Pearl millet has around 16g of iron and Ragi has 344mg (about the
weight of ten grains of rice) of calcium per 100 grams. Ragi has more calcium than milk i.e,
about 350 mg of calcium in 100 gm of ragi as compared to 125mg of calcium in 100 ml of
milk.
Consumption of Millets:
According to ICMR-National Institute of Nutrition the proportion of millets should be
around 33% of the total cereal consumption during the day. One can include millets or
millet flour for roti, dosa, Idli, cake, cookies etc. Millets can be combined with legumes
(pulses) for the best outcome; the proportion of essential amino acids in millets and
legumes complement each other. It is recommended to use in 3:1 ratio (millets: legumes)
We can include millets in our daily diet by making simple recipes like dosa, replace rice in
the afternoon with Quinoa. We don’t have to suddenly switch to millets but slowly eating
once or twice a week can provide great benefits. As the body adjusts, more quantity can be
added to one’s diet. The Internet is filled with many simple millet recipes that one can use
at any time of the day. Also, it’s always good to check which millet can be or cannot be
consumed for any underlying health conditions. For e.g., Pearl millet has to be avoided by
people who have thyroid dysfunction.
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passionate entrepreneurs. We listed products from small and genuine sellers who promise
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