What's Cooking?..............MILLETS
Millets are ancient grain. In South India, they are called "Siridhanya". Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops/ grains. They have been grown since ancient times in Asia and Africa.
Millets are very high in their nutrition content. Each millets are three to five times nutritionally superior to rice and wheat in terms of proteins, minerals and vitamins. Millets are rich in B vitamins, calcium, iron, potassium, magnesium, zinc, also gluten-free and have a low-GI (Glycemic index) - this is why they are suitable alternative to rice for diabetics and over weight. Millets are suitable for people with allergies/intolerance of wheat.
Millets are low water consuming crops. As water grows scarcer in the years of climate change, these crops could come to the aid of a teeming population!
Different types of millets are Finger millet, Little Millet, Foxtail Millet, Jowar/Sorghum, Pearl Millet, Proso Millet, and Barnyard millet.
Anybody from new born babies to youngsters to adults to elderly people can consume millets. For too long, our agriculture has been favoring rice and wheat. From perspective of health and sustainability, it's time we returned to Millets.