Healthy Traditional Millets Combo ID-2 (Bajra (Pearl) 500g, Foxtail Millet (Thinai) 500g, Jowar(Sorghum) 500g)

Product Name

Traditional Millet (Bajra or Pearl)Crop Variety : Traditional MilletGeo Tag (Place of Origin): Ramanathapuram, TN

Description

Bajra is also called as pearl millet. India is the largest producer of pearl millet, rajasthan is highest producing state in India. Bajra is mainly made of starch, a high-energy food. Along with wheat flour even bajra was included in the regular diet. It is known to have a very high fiber content which makes it healthier.

General Benefits

It is good food for Diabetes and also increases insulin sensitivity.

Bajra is rich in insoluble fibre that helps digestion and stool formation.

Regular intake of bajra protects from Breast cancer.

Bajra, being gluten free, is a very good food choice for those suffering from celiac disease who cannot tolerate gluten.

Bajra helps in reducing weight.

Foxtail Millet

Product Name

Traditional Millet (Thinai - Foxtail)Crop Variety : Traditional MilletGeo Tag (Place of Origin): Ariyalur, TN

Foxmillets (Foxtail) are high in calories, giving strength and energy for farmers to work actively in fields. Foxtail is a vegan food and also gluten free cereal. Foxtail is rich in proteins, and low in fat. It has good amount of fiber content, calcium, iron, potassium, magnesium and carbohydrates. It does not have sugar in any form so foxtail millet is a diabetic food. Unlike rice, foxtail millet releases glucose steadily without affecting the metabolism of the body.

How to Make It

Soak it in water to 10-15 minutes and wash twice or thrice. Then you may cook it as wheat porridge, upma or just cook as rice!

Product Name

Traditional Millet Jwar (Sorghum)Crop Variety : Traditional MilletGeo Tag (Place of Origin): Ariyalur, TN

Sorghum native to Africa with many cultivated forms now, is an important crop worldwide, used for food (as grain and in sorghum syrup or "sorghum molasses"), fodder, the production of alcoholic beverages, and biofuels. sorghum, are predominantly starchy. The protein content is comparable to that of wheat and maize.