Millets grow in dry zones as rain-fed crops and they are small-seeded and harder. They have the capability of cultivating under marginal conditions of soil fertility and moisture. Millets also are an important ingredient of the prehistoric diet in Indian, Chinese and Korean societies. Millets are one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes.
Millets are highly nutritious, non-glutinous and -acid forming food.
Since they are easy to digest they are considered to be the least allergenic and most digestible grains available compared to rice, especially polished rice.
Millets release lesser percentage of glucose and over a longer period of time.
Millets are particularly high in minerals like iron, magnesium, phosphorous and potassium.
It helps to reduce cholesterol, lowers blood pressure & helps in the development & repair of body cells & tissues.
It helps to lower the risk of Type 2 Diabetes especially for women.
Its high insoluble fiber helps to prevent Gallstones formation.
Pre-menopausal women eating millets have a reduced breast cancer risk.