Millets are a collection of small grained grasses collectively called as Millets. There are many varieties. Two main groups are sorghum and pearl millets.
Refined grains have no bran in them so when such grains are consumed the blood glucose /sugar levels shoots up.
Over a period of time the body keeps pumping out more quantity of insulin and usually develops insulin resistance.With the glucose levels going up rapidly the body develops diabetes.
Millets being whole grain release a slow and lesser percentage of glucose and over a long period of time lowers the risk of diabetes.
It is better to switch to these whole small grains called millet with a great variety of them in our daily diet as now the awareness of the rich nutritional benefits of these small grains is widely known and so our usage has increased and almost all dishes using rice or wheat has now been replaced by one of these millet varieties.
Traditional recipes have now been tried with millets such as dosa, idlis, pongal, khichadi, adai, kozhukattai, and a variety of similar traditional dishes.
Little Millets /Samai Kozhukattai
They are considered to be the least allergenic and most digestible grains available.
Compared to Paddy rice, especially polished Paddy rice, millets release lesser percentage of glucose and over a longer period of time. This lowers the risk of diabetes.
Finger millet is the most richest source of calcium, and other millets are a good source of phosphorous and iron.
Some of the healthy benefits of consuming millets..
Helps in prevention of constipation, high dietary fiber,lowering blood cholesterol, slow release of glucose to the blood stream during digestion., lower incidence of cardiovascular diseases, diabetes.
Millets are rich sources of important vitamins.