Estimate the potential economic and social benefits of promoting millet consumption in local communities, considering aspects such as local livelihoods, agricultural diversification, and rural development.
Millets are also good for the environment. They require less water than other cereals and can thrive without using fertilizers or pesticides in poor soils. As a result, they are a good crop for farmers in dry regions dealing with the effects of climate change. Millets are an important crop for small-scale farmers as they require minimal investment and have a low input cost. They also have a high market demand due to their nutritional benefits, making them a lucrative crop for farmers. Apart from creating business opportunities, Millets also aid in the prevention of numerous non-communicable lifestyle diseases such as diabetes, hypertension, and cardiovascular disease and are considered to be a potential choice or solution to lessen the negative effects of rising malnutrition and to improve the foodsecurity. Overall, Millets are a highly nutritious, climate-resilient, and environmentally sustainable food source that can play a vital role in achieving sustainable development goals. They are low-cost, highly nutritious food that can help reduce poverty and improve food security, especially in developing countries. Millets are found to be helpful with the reduction of weight, BMI, and high blood pressure. In India, Millet is generally consumed with legumes, which creates mutual supplementation of protein, increases the amino acid content, and enhances the overall digestibility of protein. Millets are a rich source of fibre, minerals like magnesium, phosphorous, iron, calcium, zinc and potassium. Enriched with iron, protein and fibre, jowar (sorghum) can help in reducing cholesterol level. It is good for people who have wheat intolerance. Finger-millet (Ragi) is a healthy substitute for rice and wheat.They are a great source of nutrition, high in fibre and rich in vitamins, minerals and proteins. They have gluten-free properties, which makes them ideal for those with celiac disease or other gluten sensitivities. Millets can be cooked whole as porridge or ground into flour to make bread, cakes and pasta.Millet is a collective term that includes several small-seeded grasses such as sorghum, pearl millet, finger millet, foxtail millet, and little millet. It is an important crop in Indian agriculture and society, providing food security, nutrition, cultural significance, livelihoods, and environmental sustainability.It is a good source of protein, fibre and a number of important vitamins and minerals. Millet may boost cardiovascular health, prevent diabetes, aid in weight loss and maintenance, and reduce inflammation in the stomach, among other things. Millet is a versatile grain that may be used in many ways.Millets require less water than rice and wheat. They are very tolerant of heat drought and flood and it makes the crop an obvious choice for farmers in an era of climate change and depleting natural resources.
I agree with Rana Hamza Shakil that millets require less water than rice and wheat. They are very tolerant of heat, drought and flood and it makes the crop an obvious choice for farmers in an era of climate change and depleting natural resources. Millets are also good for the environment. They require less water than other cereals and can thrive without using fertilizers or pesticides in poor soils. As a result, they are a good crop for farmers in dry regions dealing with the effects of climate change. Millets are now being made into fluffy bread, gooey porridges, hot kitchids, idlis, dosas and even delicious desserts. Millets are small, round-shaped coarse grains which is an indigenous crop to India that comes with an impressive nutrient profile. They are famed as “poor man's food grain” due to its affordability. Millets are dual-purpose crops. It is cultivated both as food & fodder, thus providing food/livelihood security to millions of households and contributing to the economic efficiency of farming. Millets contribute to mitigating climate change as it helps reduce the atmospheric carbon pressure CO2. Millets are a rich source of fibre, minerals like magnesium, phosphorous, iron, calcium, zinc and potassium. Enriched with iron, protein and fibre, jowar (sorghum) can help in reducing cholesterol level. It is good for people who have wheat intolerance. Finger-millet (Ragi) is a healthy substitute for rice and wheat. Millets are also a good source of magnesium which is known for the reducing of heart attack. Millets which are known to be rich in phyto-chemicals which contains phytic acid helping in lowering cholesterol and preventing cardiovascular disease by reducing plasma triglycerides. Massive demand share of pearl millets is due to its rich nutritional value as it has 8 times higher iron content than rice. Finger millets are popular among several cultures and have demand from processors. Foxtail, proso and other millets are also rich in fiber, calcium and other minerals. Given the high nutrient content of millets, understanding their role in child growth would be instrumental in achieving sustainable nutritional security. With being rich sources of many vital nutrients, they have promising potential to combat nutritional deficiencies in third-world countries. Millet is a collective term that includes several small-seeded grasses such as sorghum, pearl millet, finger millet, foxtail millet, and little millet. It is an important crop in Indian agriculture and society, providing food security, nutrition, cultural significance, livelihoods, and environmental sustainability. Millets are also good for the environment. They require less water than other cereals and can thrive without using fertilizers or pesticides in poor soils. As a result, they are a good crop for farmers in dry regions dealing with the effects of climate change. Millets are a nutrient-dense, low-carb alternative to traditional grains that can have a variety of health benefits. They are a great source of protein, minerals, and dietary fiber, and can be used in a variety of dishes to add nutritional value.
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