Millets are very hard crops that have been around for centuries. They are the ultimate staple diet in many communities across the globe. The major reason for them being the staple grain is their short cultivation times. Some of these crops, like Proso millet, is ready in as less as 70 days. The millets are rain-fed and not susceptible to pests in both field and storage. They don’t even demand much from the soil when compared to their cereal counterparts. Considering their easy nature for growth, we can imagine that millets would have been the go-to grains for our ancestors for meeting dietary needs.

Millet or Sorghum cereal crop in a field. It is widely cultivated in warm regions and is a major source of grain and of feed for livestock.

1.   Ragi/Finger Millet

Ragi/Finger Millet is used in various dishes from simple roti to dosa to porridge and much more. It is also mixed with other flours to make dishes like idlies, bread, etc. The Ragi grain is so tiny that it can hardly be polished. Do you know what it means? It means all the good stuff is retained in it for us to benefit from. This tiny millet is believed to have thirty times more calcium when compared to rice as well as ten times as much fiber as rice. It is a very cheap source of a wide range of nutrients, including amino acid methionine. The ragi whole grain is decorticated prior to grinding for either making flour or fine particle product. Depending on the recipe you are following, you can choose the flour or the course powder.

2.   Little Millet

Little Millet, as indicated by its name, is among the smallest millets. It is grown throughout India and is a great diet for people of all age groups. It is commonly consumed as rice, so you can prepare any recipe that includes staple rice with little millet. Compared to other millets, little millet is the fastest to cook owing to its tiny grains. It is usually available as a whole grain, but it can also be used and procured as flour. Their storage life is indefinite as they are safe from storage pests. Little millet has low carbohydrate content, high dietary fiber content, and promotes slow sugar release hence slowing down the absorption of glucose.

3.   Barnyard Millet

The Barnyard millet is among the fastest-growing crops that produce ripe grains in 45 days under optimal weather conditions. A husk layer that is indigestible by humans covers these millets. For that matter, barnyard millets are processed to remove this layer. As a result, barnyard grains or rice is obtained, which tastes similar to rice as well. It has small round grains and doesn’t cook into separate grains. It can make some tasteful recipes for all age groups and is affordable as well.

4.   Kodo Millet

Kodo millet is an annual grain that originated from West Africa but is now grown in various parts of the world like India, Thailand, Philippines, Vietnam, etc. It is a minor crop in most of these areas and is particularly used while fasting due to its nutritional value. It is rich in fiber, minerals, and vitamins while being gluten-free, which makes it superior to rice. It can be cooked like rice or ground into four depending upon the recipe. It is believed to have anti-diabetic, anti-oxidant, and antimicrobial properties as well as helps in weight management by controlling cholesterol levels.

5.   Foxtail Millet

One of the oldest millets to be cultivated, foxtail millet originated from China. Rich in protein and dietary fiber and low in fat, this millet releases the glucose slowly without affecting body metabolism. For that reason, the population that uses this millet isn’t affected by diabetes. These millets have high protein and carbohydrate content. They have a strong taste and are used to make porridges and bread and used just like rice.

6.   Pearl Millet (Baajra)

The pearl millets are grown widely in India. These millets are seeded grasses and can substitute wheat and rice in any recipe while making the dish healthy and nutritious. The crop grows easily as it is resistant to harsh climates. These millets are a great source of fiber, protein, and iron. It helps to fight obesity by flushing out the toxins. Moreover, its grains are gluten-free and contain complex carbohydrates that release the energy slowly, making it a great diet for weight management as it takes time to digest while making you feel full.

7.   Sorghum – Jowar

Sorghum or Jowar is being advertised as the new quinoa across the globe as its grains are packed with gluten-free goodness. It is a staple food in many districts of India, which is used in many traditional dishes like rotis, cheela, dosa, bhakri, etc. Its amazing nutrition profile makes it the perfect staple diet for great health. From protein to fiber to iron to minerals, vitamins, and micronutrients, these millets are packed with the added benefit of being gluten-free. It promotes digestive system health as well as heart health due to its amazing nutritional value.

8.   Proso Millet

Proso millet is an easy growing crop with minimum water requirement. It is packed with fiber, fatty acids, complex carbohydrates, essential vitamins, and minerals and is gluten-free. These millets have a low glycemic index. They have antioxidant properties and hence prevent conditions like osteoporosis. As nutritious as fruits and vegetables, these millets help you in fighting diabetes and heart diseases.