Millets

Millets are a group of small-seeded grains that are grown in various parts of the world, including India, Africa, and China. They are highly nutritious and have been a staple food in many cultures for thousands of years. Millets are gluten-free, easily digestible, and have a low glycemic index, which makes them an excellent food choice for people with diabetes.
There are several different types of millets, including:
1. Pearl millet (Bajra)
2. Finger millet (Ragi)
3. Foxtail millet (Kangni)
4. Sorghum (Jowar)
5. Little millet (Kutki)
6. Kodo millet (Kodra)
Millets are versatile and can be cooked in various ways, such as boiled, roasted, or ground into flour for baking. They can be used in a variety of dishes, including porridge, soups, salads, and bread. Millets are rich in nutrients, including fiber, protein, vitamins, and minerals, such as iron, magnesium, and potassium.
Millets are also considered to be environmentally friendly as they require less water and fertilizers to grow than other grains, making them a sustainable crop. Additionally, their cultivation supports small-scale farmers, which is beneficial for rural economies.
Overall, millets are a healthy and nutritious food option that can be included in a balanced diet. They are a great source of energy, and their low glycemic index makes them a suitable food for people with diabetes.