Millet was once an integral part of the Indian diet, and is recently rediscovered as an underdog of super-food. This is because millets are not only packed with macronutrients like protein and fiber but also have traces of minerals and vitamins. Millets are advised in moderate amounts because excessive consumption can lead to adverse effects as the cereals contain substances that interfere with the functioning of the thyroid gland. Millets can cause delayed digestion due to their slow digestibility as they are high in fibre. Every 100 grams of millets contain 378 calories of energy, 4.2 grams of total fat out of which saturated fat is 0.7 grams, total carbohydrate content is 73 grams, dietary fibre is 8.5 grams, protein content is 11 grams, folate is 85 mcg, niacin is 4.720 mg, Pantothenic acid is 0.848 mg, and Riboflavin is 0.290 mg.

The clinical manifestations of this poisoning include vomiting, nausea, unconsciousness, etc. Kodo millets contain goitrogens, which interfere with thyroid hormones and can result in an enlarged thyroid gland. Negative millet grains have a dietary fiber of less than 2%. They are less beneficial for the body and difficult to digest by the body. Regular consumption of millets is beneficial for postmenopausal women suffering from signs of heart ailments, high blood pressure and high cholesterol. They help women to combat occurrence of gallstones because they are rich in fibre. However, anti-nutrients such as phytic acid, tannins, and polyphenols present in the millets tend to reduce the bio-accessibility of minerals due to which the millet diets are greatly compromised. Millet is a good source of protein, fiber, key vitamins, and minerals. The potential health benefits of millet include protecting cardiovascular health, preventing the onset of diabetes, helping people achieve and maintain a healthy weight, and managing inflammation in the gut. One of the easiest ways to incorporate millets into your diet is by cooking chapatis with 50 percent whole wheat flour and using a millet-based flour like ragi flour or jowar flour for the remaining part of the dough. Millet was once an integral part of the Indian diet, and is recently rediscovered as an underdog of super food. This is because millets are not only packed with macronutrients like protein and fiber but also have traces of minerals and vitamins. Millet is rich in dietary fiber, both soluble and insoluble. The insoluble fiber in millet is known as a “prebiotic,” which means it supports good bacteria in digestive system. Super-grain, super-food and wonder-grain are some of the adjectives often used to describe millets, one of the oldest foods known to humans, and probably the first grain used for domestic purposes.