Millet Recipes

Kodo millet is very easy to digest, it contains a high amount of lecithin and is excellent for strengthening the nervous system.

Proso millet is a short season crop that grows in low rainfall areas. This millet can be cultivated along with red gram, maize and sorghum. it releases energy over a longer period of time after consumption allowing one to work from morning to evening without getting tired.

Little millet is reported to have 37% to 38% of dietary fiber, termed as a nutraceutical and highest among cereals.

Sorghum is traditional staple food of the dry land regions of the world, a warm season crop intolerant to low temperatures, resistant to pests and diseases highly nutritious and a climate-compliant crop.

Kodo Millet has high protein content (11%), low fat (4.2%) and very high fibre content (14.3%). Kodo millet is very easy to digest.

Pearl millet plant was probably domesticated as a food crop some 4000 to 5000 years ago along the southern margins of the central highlands of the Sahara.

Foxtail millet is one of the oldest cultivated millets. Three to four decades ago, foxtail millet was consumed as the staple food.

Barnyard millet is a good source of protein, which is highly digestible and is an excellent source of dietary fiber with good amount of soluble and insoluble fractions.

Sorghum is rich in potassium, phosphorus and calcium with sufficient amounts of iron, zinc and sodium.