Millets

Millets are small-seeded and tougher, and they grow as rain-fed crops in dry zones. They have the ability to cultivate in low-fertility and low-moisture soils. Millets were also a staple of the prehistoric diets of Indian, Chinese, and Korean cultures. Millets are one of humanity's oldest foods, and they may have been the first cereal grain used for domestic uses.

Millets have long been a component of the Indian cuisine, and our forebears ate them. Following independence, the Green Revolution in the 1960s popularised the production of wheat and rice, and millets have been less popular over time. Millets are known as "super cereals" because of their high levels of vitamin B, protein, and fibre. Millets are grown in low-fertile land, mountainous, tribal, and rain-fed locations of India. Andhra Pradesh, Chhattisgarh, Gujarat, Haryana, Madhya Pradesh, Rajasthan, Maharashtra, Karnataka, Uttar Pradesh, Tamil Nadu, and Telangana are some of the states involved. Millets were cultivated on 36.90 million hectares in 1965-66, prior to the Green Revolution. .

Millets are nutrient-dense, non-glutinous, non-acid-forming grains. In comparison to rice, especially polished rice, they are considered to be the least allergic and most digestible grains available since they are easier to digest. Millets emit a lower percentage of glucose over a longer period of time than other grains. It lowers blood pressure, lowers cholesterol, and aids in the formation and repair of bodily cells and tissues.

Types of Millets

  Sorghum

  Pearl millet

  Finger millet

  Foxtail millet

  Proso millet

  Kodo millet

  Little millet

  Barnyard millet

  Teff

  Fonio

  Brown top millet