Nutrition and health- millet
Millet was once a staple food in customary Indian cooking. It become undesirable over the course of the years because of multiple factors, however presently has been getting back in the game into standard Indian food and across the world. To move this energy along, the Unified Countries has announced 2023 the Global Year of Millets.
Nutrition and health benefits - millet
Millets are a gathering of little grains developed on lands with unfortunate soil quality or restricted water system. They are flexible fixings that can be utilized both in their unique grain structure in porridges and as rice substitutes, or as flour to make flatbreads and other heated items.
What are millets?-
Nutrition and health
Millets
have been staple food in India for a long time, having come from China
something like quite a while back. There are nine sorts of millets developed
across India, like sorghum, finger millet, little millet, kodo millet, foxtail
millet and farm millet. These fluctuate in variety, size and surface, however share
generally a similar healthful profile. And every one of them have nearby names
in various Indian dialects, confirming their authentic notoriety across
districts.
The
significance of millets in India melted away after the Green Unrest during the
1960s, when the Indian government pushed for cross breed, high return
assortments of wheat and rice to increment food creation for both homegrown
utilization and product. Being formally called a "coarse grain"
didn't help millets' goal either, as this assignment implied something less
attractive to handled rice and wheat.
Millets
started to be viewed as the food of country and ancestral networks, who ate
provincial dishes like ragi mudde (steamed balls made with finger millet) and
jowar roti (sorghum flatbread) as modest and filling dinners. Be that as it
may, for peaceful people, millets were significantly more than food. For
instance, they accepted that consuming bajra raab (a slim porridge) would
assist with building resistance against winter colds, and they would discuss
how only two energy-stuffed ragi (finger millet) balls - eaten with a fiery,
dainty stew in the first part of the day - would keep ranchers took care of for
the entire day.
Presently,
progressively the Indian standard society is starting to comprehend and value
the tragically missing advantages of millets as well. As indicated by
Mumbai-based comprehensive sustenance master Amita Gadre, "Millets are not
simply normally sans gluten, they additionally have a lot more significant
levels of iron and calcium than handled wheat and rice. They are likewise
exceptionally wealthy in fiber, which goes with them a decent decision for
those attempting to control glucose or oversee insulin opposition." 100
grams of ragi grain, for example, contains 344mg of calcium, contrasted with
just 33mg in rice and 30mg in wheat.
Considering
this, throughout the past ten years the Indian government has started to
energize the development and utilization of millets, beginning with rebranding
millets as "nutricereals" rather than referring to them as
"coarse grains". This was trailed by the Public authority of India to
advance millets with the goal of making India a significant center point for
millet creation universally.
Most
authorities on the matter would agree, "For millets to turn out to be
really wide based, they should be introduced in a structure that is more
satisfactory for the present age as opposed to clutching customary recipes and
approaches to cooking."
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Useful for IAS Preparations by Drishti IAS Nutrition and health- millet
Millets for Medical Problems :
Manages blood glucose levels
When
contrasted with wheat and maize, millets are high on supplements, are sans
gluten and have a low glycemic record of 54-68. The presence of a high measure
of dietary fiber, proteins with all fundamental amino acids, nutrients, and
minerals assists in balancing out the blood with sugaring levels. Millets can
be a piece of a sound eating regimen for diabetic patient that forestall
glucose spikes and advance insulin responsiveness.
Helps in weight reduction
Millets
are help for all who have weight issues. Remembering millets for the customary
routine like millet flour or having millets for breakfast can surprisingly help
in bringing down the BMI of corpulent individuals. Trading rice with millets
everyday can bring down collection of fat, further develops stomach wellbeing
and help you in accomplishing supported weight reduction.
Great for the heart
Millets
are stacked with an amazing profile of cancer prevention agents that
incorporate beta-glucans, flavonoids, anthocyanidins, tannins, lignans, and
policosanols. These cell reinforcements assume a vital part in bringing down
LDL cholesterol, complete cholesterol and assists with keeping up with the
veins solid and cleans up the coagulations, in this manner bringing down the
gamble of coronary illness, and stroke.
Battles disease cells
Foxtail
and proso assortments of millets are 'demonstrated to be powerful in hindering
the development of dangerous cells in different tissues. The Phytochemicals in
millets show antiproliferative impacts and lower development of malignant
growth cells in the colon, bosom, and liver without making any harms ordinary
cells.
Helps in processing (digestion)
The
presence of a lot of dietary fiber in millets assists with fortifying the
stomach related framework. It helps battle stoppage, fart, swelling, squeezing,
regularizes the entrail capability and works on the general strength of other
fundamental organs like liver, kidney and lifts the resistant framework.
Forestalls Celiac disease
Celian
sickness is an immune system stomach related jumble. The unnecessary admission
of gluten proteintriggered the condition. Celiac illness harms the small
digestive system and keeps it from retaining nourishment. Hence, individuals
determined to have celiac sickness are confined from devouring gluten food
sources. Individuals with Celiac illness can consume millet without any
concerns since millet is sans gluten.
Helps decreases muscle debasement
Protein
and amino corrosive lysine advances the development of muscles and dial back
the course of muscle debasement. The lysine amino corrosive is additionally
liable for organizing the skin tissue. Utilization of millet decreases muscle
corruption, increments skin versatility and lessens wrinkles.
Assists lay down with bettering
The
amino corrosive tryptophan in millet builds the serotonin level in the body.
Serotonin assists in diminishing with focusing. Consequently, an ordinary
admission of millet can give sound and solid rest.
Alleviates feminine issues
Prostaglandins
initiate feminine issues. Ordinary admission of magnesium can lessen the
aggravation of feminine spasms. Notwithstanding the nourishment, fiber and
proteins, millet is wealthy in magnesium as well. This assists with loosening
up the muscles of the uterus during the monthly cycle. Millet has the property
that decreases feminine spasms.
Helps supports resistance
The
cancer prevention agent properties in millet will assist with combatting
sicknesses. These cell reinforcement properties likewise work on the general
invulnerable arrangement of the body. This assists with diminishing the
revolutionaries in the human body, which help to lessen the gamble of ongoing
sicknesses and the maturing system.
Classifications of millets:
Millets are grown in many regions of the world, including Africa, Asia, Europe, and the Americas. Millets are known for their hardiness, as they can grow in diverse environments, including regions with poor soil quality, limited water, and high temperatures. Millets are classified based on various criteria, such as morphology, geography, and agronomic characteristics. We will explore the classification of millets based on various criteria.
1.Morphological Classification Millets can be classified based on their morphological characteristics, such as the shape and size of the grain, plant height, and branching pattern. The morphological classification of millets includes the following categories:
a) Proso Millets: Proso millets are small-seeded millets that have a rounded grain. They are also known as broomcorn millets, hog millets, or white millets. Proso millets are typically grown for birdseed or livestock feed but are also used for human consumption in some regions.
b) Foxtail Millets: Foxtail millets have a thin, cylindrical grain that resembles a fox's tail. They are also known as Italian millets or German millets. Foxtail millets are typically grown for human consumption and are used to make a variety of dishes, including porridges, bread, and snacks.
c) Finger Millets: Finger millets have a long, slender grain that resembles a finger. They are also known as ragi millets or African millets. Finger millets are primarily grown in Africa and Asia and are an important staple food in many regions.
d) Pearl Millets: Pearl millets have a large, round grain that is used to make flour, porridge, and beer. They are also known as bulrush millets, cattail millets, or Indian millets. Pearl millets are primarily grown in Africa and Asia and are an important staple food in many regions.
2. Geographical Classification Millets can also be classified based on their geographical distribution. The geographical classification of millets includes the following categories:
a) African Millets: African millets are primarily grown in sub-Saharan Africa and include finger millets, pearl millets, and fonio millets. African millets are an important staple food in many regions and are known for their nutritional value and hardiness.
b) Asian Millets: Asian millets are primarily grown in South and Southeast Asia and include foxtail millets, proso millets, and barnyard millets. Asian millets are an important staple food in many regions and are known for their nutritional value and hardiness.
c) European Millets: European millets are primarily grown in Europe and include common millet and Hungarian millet. European millets were once an important food source in Europe but have been largely replaced by other crops.
d) American Millets: American millets are primarily grown in North and South America and include wild rice and quinoa. American millets are an important staple food for indigenous communities in North and South America and are known for their nutritional value and cultural significance.
3. Agronomic Classification Millets can also be classified based on their agronomic characteristics, such as the type of growth habit, growth duration, and water requirements. The agronomic classification of millets includes the following categories:
a) Rainfed Millets: Rainfed millets are grown in regions with low rainfall and rely on rainfall for crop growth. Rainfed millets include finger millets, pearl millets, and foxtail millets.
b) Irrigated Millets: Irrigated millets are grown in regions with access to water resources, and are irrigated during the crop growth period. Irrigated millets include proso millets, barnyard millets, and kodo millets.
c) Annual Millets: Annual millets are grown for one growing season and include proso millets, foxtail millets, and barnyard millets.
d) Perennial Millets: Perennial millets are grown for multiple growing seasons and include Napier grass and Guinea grass.
4. Nutritional Classification Millets can also be classified based on their nutritional content. The nutritional classification of millets includes the following categories:
a) Protein-rich Millets: Protein-rich millets are high in protein content and include finger millets, pearl millets, and foxtail millets.
b) Iron-rich Millets: Iron-rich millets are high in iron content and include finger millets and pearl millets.
c) Fiber-rich Millets: Fiber-rich millets are high in dietary fiber content and include finger millets, pearl millets, and foxtail millets.
d) Gluten-free Millets: Millets are naturally gluten-free and are a good alternative to wheat for people with gluten sensitivity or celiac disease. Gluten-free millets include finger millets, pearl millets, foxtail millets, and proso millets.
5. Culinary Classification Millets can also be classified based on their culinary uses. The culinary classification of millets includes the following categories:
a) Breakfast Millets: Breakfast millets are used to make porridges, cereals, and pancakes and include finger millets and pearl millets.
b) Baking Millets: Baking millets are used to make bread, cakes, and cookies and include foxtail millets and proso millets.
c) Brewing Millets: Brewing millets are used to make beer and include pearl millets and foxtail millets.
d) Snack Millets: Snack millets are used to make savory and sweet snacks and include proso millets, foxtail millets, and barnyard millets.
Types
of millet -There scientific names and origin–
There are several types of millets available in the world today, each with its unique characteristics and benefits. Here are some of the most commonly available millets in the world today:
1. Finger Millet (Eleusine coracana): Finger millet, also known as ragi, is a popular millet in India and Africa. It is a rich source of calcium, iron, and fiber and has a low glycemic index, making it an ideal food for people with diabetes. Finger millet is used to make porridges, bread, and various other traditional dishes.
2. Pearl Millet (Pennisetum glaucum): Pearl millet, also known as bajra, is widely grown in India, Africa, and the Americas. It is a rich source of protein, iron, and fiber and has a low glycemic index. Pearl millet is used to make porridges, flatbreads, and various other traditional dishes.
3. Foxtail Millet (Setaria italica): Foxtail millet is widely grown in China, India, and other parts of Asia. It is a rich source of protein, iron, and fiber and has a low glycemic index. Foxtail millet is used to make porridges, rice, and various other traditional dishes.
4. Proso Millet (Panicum miliaceum): Proso millet is widely grown in Europe, China, and other parts of Asia. It is a rich source of protein, iron, and fiber and has a low glycemic index. Proso millet is used to make porridges, flatbreads, and various other traditional dishes.
5. Barnyard Millet (Echinochloa frumentacea): Barnyard millet, also known as Sanwa, is widely grown in India and China. It is a rich source of protein, iron, and fiber and has a low glycemic index. Barnyard millet is used to make porridges, flatbreads, and various other traditional dishes.
6. Kodo Millet (Paspalum scrobiculatum): Kodo millet is widely grown in India and is a rich source of protein, iron, and fiber. It has a low glycemic index and is used to make porridges, flatbreads, and various other traditional dishes.
7. Little Millet (Panicum sumatrense): Little millet is widely grown in India and is a rich source of protein, iron, and fiber. It has a low glycemic index and is used to make porridges, flatbreads, and various other traditional dishes.
8. Browntop Millet (Brachiaria ramosa): Browntop millet is widely grown in Africa and is a rich source of protein, iron, and fiber. It is used to make porridges, flatbreads, and various other traditional dishes.
9. Teff (Eragrostis tef): Teff is widely grown in Ethiopia and is a rich source of protein, iron, and fiber. It has a low glycemic index and is used to make porridges, flatbreads, and various other traditional dishes.
10. Sorghum (Sorghum bicolor): Sorghum is widely grown in Africa and is a rich source of protein, iron, and fiber. It is used to make porridges, flatbreads, and various other traditional dishes.
11. Japanese Millet (Echinochloa crus-galli): Japanese millet is widely grown in Japan and other parts of Asia. It is used as animal feed and for human consumption.
12. Barnyardgrass (Echinochloa crus-pavonis): Barnyardgrass is a type of wild millet that is widely distributed throughout the world. It is often considered a weed but is also used as food for both humans and livestock. It is a good source of protein, iron, and fiber and is used to make porridges, bread, and various other traditional dishes.
13. Browntop Millet (Urochloa ramosa): Browntop millet, also known as korle, is widely grown in India and Africa. It is a rich source of protein, iron, and fiber and has a low glycemic index. Browntop millet is used to make porridges, flatbreads, and various other traditional dishes.
14. Guinea Millet (Brachiaria deflexa): Guinea millet is widely grown in Africa and is a rich source of protein, iron, and fiber. It is used to make porridges, flatbreads, and various other traditional dishes.
15. Italian Millet (Setaria italica subsp. italica): Italian millet is widely grown in Italy and other parts of Europe. It is a rich source of protein, iron, and fiber and is used to make porridges, flatbreads, and various other traditional dishes.
16. Tef (Eragrostis abyssinica): Tef is a type of millet that is widely grown in Ethiopia and Eritrea. It is a staple food in these regions and is a rich source of protein, iron, and fiber. Tef has a unique nutty flavor and is used to make injera, a spongy sourdough flatbread that is a staple food in Ethiopia.
17. Indian Barnyard Millet (Echinochloa colona): Indian barnyard millet, also known as sawa millet, is widely grown in India and is a rich source of protein, iron, and fiber. It has a low glycemic index and is used to make porridges, flatbreads, and various other traditional dishes.
18. Fonio (Digitaria exilis): Fonio is a type of millet that is widely grown in West Africa. It is a rich source of protein, iron, and fiber and is used to make porridges, bread, and various other traditional dishes.
19. Pearl Millet (Pennisetum typhoides): Pearl millet is widely grown in India and Africa and is a rich source of protein, iron, and fiber. It is used to make porridges, flatbreads, and various other traditional dishes.
20. Browntop Millet (Urochloa panicoides): Browntop millet, also known as klechon, is widely grown in India and Africa. It is a rich source of protein, iron, and fiber and has a low glycemic index. Browntop millet is used to make porridges, flatbreads, and various other traditional dishes.
21. Chinese Barnyard Millet (Echinochloa esculenta): Chinese barnyard millet, also known as hie, is widely grown in China and other parts of Asia. It is a rich source of protein, iron, and fiber and is used to make porridges, flatbreads, and various other traditional dishes.
22. Browntop Millet (Urochloa fusca): Browntop millet, also known as korle, is widely grown in India and Africa. It is a rich source of protein, iron, and fiber and has a low glycemic index. Browntop millet is used to make porridges, flatbreads, and various other traditional dishes.
23. Browntop Millet (Urochloa paniculata): Browntop millet, also known as khira or ramdana, is widely grown in India and is a rich source of protein, iron, and fiber. It has a low glycemic index and is used to make porridges, flatbreads, and various other traditional dishes.
Each of these millet types has its unique characteristics and nutritional benefits. Some are gluten-free, making them suitable for people with celiac disease or gluten intolerance. Others are low in calories and high in fiber, making them ideal for weight loss. Many of these millets are also rich in essential vitamins and minerals, making them an excellent addition to a healthy diet
Medical benefits of Millets:
Millets have been traditionally used for their medicinal properties, and their consumption has been associated with several health benefits. Here are some of the medical benefits of millets based on their names:
1. Finger Millet (Eleusine coracana): Finger millet is rich in iron, calcium, and fiber, and its consumption has been linked to the prevention and management of anemia, osteoporosis, and digestive disorders. It is also a good source of antioxidants and has been shown to reduce the risk of chronic diseases like diabetes, cancer, and heart disease.
2. Foxtail Millet (Setaria italica): Foxtail millet is rich in protein, iron, and fiber, and its consumption has been associated with the prevention and management of diabetes, heart disease, and obesity. It is also a good source of antioxidants and has been shown to have anti-inflammatory properties.
3. Pearl Millet (Pennisetum glaucum): Pearl millet is rich in protein, iron, and fiber, and its consumption has been linked to the prevention and management of diabetes, heart disease, and obesity. It is also a good source of antioxidants and has been shown to have anti-inflammatory properties.
4. Sorghum (Sorghum bicolor): Sorghum is rich in protein, iron, and fiber, and its consumption has been linked to the prevention and management of diabetes, heart disease, and obesity. It is also a good source of antioxidants and has been shown to have anti-inflammatory properties. Sorghum has also been shown to improve digestion and boost the immune system.
5. Proso Millet (Panicum miliaceum): Proso millet is rich in protein, iron, and fiber, and its consumption has been associated with the prevention and management of diabetes, heart disease, and obesity. It is also a good source of antioxidants and has been shown to have anti-inflammatory properties.
6. Little Millet (Panicum sumatrense): Little millet is rich in protein, iron, and fiber, and its consumption has been linked to the prevention and management of diabetes, heart disease, and obesity. It is also a good source of antioxidants and has been shown to have anti-inflammatory properties.
7. Barnyard Millet (Echinochloa frumentacea): Barnyard millet is rich in protein, iron, and fiber, and its consumption has been associated with the prevention and management of diabetes, heart disease, and obesity. It is also a good source of antioxidants and has been shown to have anti-inflammatory properties.
8. Kodo Millet (Paspalum scrobiculatum): Kodo millet is rich in protein, iron, and fiber, and its consumption has been linked to the prevention and management of diabetes, heart disease, and obesity. It is also a good source of antioxidants and has been shown to have anti-inflammatory properties.
9. Browntop Millet (Urochloa ramosa): Browntop millet is rich in protein, iron, and fiber, and its consumption has been associated with the prevention and management of diabetes, heart disease, and obesity. It is also a good source of antioxidants and has been shown to have anti-inflammatory properties.
10. Tef (Eragrostis tef): Tef is rich in protein, iron, and fiber, and its consumption has been linked to the prevention and management of diabetes, heart disease, and obesity. It is also a good source of antioxidants and has been shown to have anti-inflammatory properties. Tef has also been shown to improve digestion and boost the immune system.
In summary, the consumption of millets has been associated with several health benefits, including the prevention and management.
Weight loss using Millets :
Millets are great addition to a weight loss diet due to their low glycemic index, high fiber content, and essential nutrients. They help in reducing calorie intake and keeping you full for longer periods, preventing hunger pangs and cravings.
Apart from incorporating millets into your meals, you can also try some millet-based snacks like millet crackers, cookies, and bars. These snacks are a healthy alternative to traditional high-calorie snacks and can help in maintaining a healthy weight.
Here are some tips on how to include millets in your diet for weight loss:
1. Substitute rice with millets: Replace your regular rice with millets like foxtail, barnyard, or little millet. These millets can be cooked like rice and used in a variety of recipes like biryanis, pulao, and khichdi.
2. Millet-based breakfast: You can try a millet-based breakfast like millet porridge, millet pancakes, or millet upma. These breakfast options are high in fiber and keep you full for longer periods, preventing overeating throughout the day.
3. Millet-based snacks: You can try millet-based snacks like crackers, cookies, and bars. These snacks are a healthy alternative to traditional high-calorie snacks and can help in maintaining a healthy weight.
4. Millet-based salads: You can add cooked millets to your salads to increase their nutritional value. Millets like foxtail, barnyard, and little millet are excellent choices for salads.
5. Millet-based soups: Millet-based soups are a great way to include millets in your diet. You can try soups like foxtail millet soup, barnyard millet soup, or little millet soup. These soups are high in fiber and help in reducing calorie intake.
In conclusion, millets are a great addition to a weight loss diet due to their low glycemic index, high fiber content, and essential nutrients. They help in reducing calorie intake and keeping you full for longer periods, preventing hunger pangs and cravings. By incorporating millets into your diet in various ways, you can enjoy their health benefits and maintain a healthy weight.
Use of Millets in Diabetes:
Here are some ways to use millets for diabetes control:
1. Substitute rice with millets: Replace your regular rice with millets like foxtail, barnyard, or little millet. These millets have a lower glycemic index than rice and can help in maintaining blood sugar levels. You can cook millets like rice and use them in a variety of recipes like biryanis, pulao, and khichdi.
2. Millet-based breakfast: You can try a millet-based breakfast like millet porridge, millet pancakes, or millet upma. These breakfast options are high in fiber and low in sugar, making them an ideal choice for people with diabetes.
3. Millet-based snacks: You can try millet-based snacks like crackers, cookies, and bars. These snacks are a healthy alternative to traditional high-sugar snacks and can help in maintaining blood sugar levels.
4. Millet-based salads: You can add cooked millets to your salads to increase their nutritional value. Millets like foxtail, barnyard, and little millet are excellent choices for salads as they are low in sugar and high in fiber.
5. Millet-based soups: Millet-based soups are a great way to include millets in your diet. You can try soups like foxtail millet soup, barnyard millet soup, or little millet soup. These soups are high in fiber and low in sugar, making them an ideal choice for people with diabetes.
It is essential to note that while millets can be helpful in controlling diabetes, it is crucial to monitor your blood sugar levels regularly and consult with your doctor or dietitian before making any significant changes to your diet.
In conclusion, millets are a great food choice for people with diabetes due to their low glycemic index, high fiber content, and essential nutrients. By incorporating millets into your diet in various ways, you can enjoy their health benefits and maintain healthy blood sugar levels.
Precaution in consuming Millets :
While millets are generally safe and nutritious, here are some precautions to keep in mind when consuming them:
1. Allergy: People with food allergies should be cautious when consuming millets. Although rare, some people may be allergic to millets and may experience symptoms like hives, itching, and difficulty breathing. If you experience any allergic reactions after consuming millets, stop consuming them and consult with your doctor immediately.
2. Antinutrients: Millets contain some antinutrients like phytic acid and tannins, which can inhibit the absorption of essential nutrients like iron and calcium. To reduce the antinutrient content, it is recommended to soak millets overnight and rinse them thoroughly before cooking.
3. Goitrogens: Millets like pearl millet and sorghum contain goitrogens, which can interfere with the production of thyroid hormones. People with thyroid issues should consume millets in moderation or consult with their doctor before consuming them.
4. Gluten-free: Millets are naturally gluten-free, but cross-contamination during processing or packaging may occur. People with celiac disease or gluten sensitivity should ensure that they are consuming millets that are labeled gluten-free.
5. Moderation: While millets are a healthy food choice, it is essential to consume them in moderation. Excessive consumption of millets can lead to digestive issues like bloating and gas.
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In conclusion, millets are generally safe and nutritious, but it is essential to keep these precautions in mind while consuming them. Consult with your doctor or dietitian to determine if millets are suitable for your health condition and how much you should consume.
FAQ
Q: What are millets?
A: Millets are a group of small-seeded grasses that are widely cultivated and used as grains for human consumption. They are highly nutritious and have been cultivated for thousands of years as a staple food in many parts of the world.
Q: What are the different types of millets?
A: There are several types of millets, including pearl millet, foxtail millet, finger millet, proso millet, barnyard millet, and little millet. Each type has its own unique characteristics, taste, and nutritional profile.
Q: Are millets gluten-free?
A: Yes, millets are gluten-free, making them an excellent dietary option for individuals with gluten sensitivities or celiac disease.
Q: What are the nutritional benefits of millets?
A: Millets are rich in dietary fiber, essential minerals such as magnesium, phosphorus, and iron, and provide a good source of plant-based protein. They also contain antioxidants and have a low glycemic index, which can be beneficial for managing blood sugar levels.
Q: How can millets be incorporated into the diet?
A: Millets can be used in a variety of ways. They can be cooked like rice or used in porridges, soups, salads, and baked goods. Millet flour can be used as an alternative to wheat flour in baking.
Q: Are millets suitable for weight loss?
A: Millets can be a valuable addition to a weight loss diet. They are low in calories, high in fiber, and provide a feeling of fullness, which can help control appetite and support weight management goals.
Q: Are millets easy to digest?
A: Millets are generally considered easy to digest compared to some other grains. They have a high fiber content, which aids digestion and promotes healthy bowel movements.
Q: Can millets be given to infants and young children?
A: Millets can be introduced into a child's diet after consulting with a pediatrician. Finger millet, in particular, is known for its high nutritional value and is often recommended as a weaning food for infants.
Q: Are millets environmentally friendly?
A: Millets are considered environmentally friendly due to their low water requirements and ability to grow in diverse agro-climatic conditions. They are generally more sustainable compared to resource-intensive crops like rice and wheat.
Q: Where can I find millet products?
A: Millet products, including whole grains, flour, and ready-to-eat products, can be found in health food stores, specialty grocery stores, and online retailers. They are becoming increasingly popular, and their availability may vary depending on your location.
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