Types of Millets - Organic Sphere

Foxtail Millet

One of the oldest of all the cultivated millets.
Rich in dietary fiber, protein and low in fat.
Available in form of semolina, rice or fine textured flour.
Foxtail millets are non-acid forming foods, non glutinous and highly nutritious.
Have high amounts of phosphorus, potassium, iron, magnesium and calcium.
Can be cooked in many ways including porridge, breads, muffins, upma, salads, granola bars, or eaten as a substitute for rice.

Heart Health : Helps reduce the chances of blockage in the heart. Low sugar count in the blood reduces such risk.
Fighting Diabetes : Helps in lowering the amount of LDL. Has a low glycemic index.
High in antioxidants : Antioxidants help in fighting damage-causing free radicals and reducing oxidative stress. Helps in relieving stress related ailments like anxiety, hypertension, depression and headaches.
Weight loss : Helps in curbing appetite. Foxtail millets get digested at a slower rate thus keeping one full longer.

Fastest growing crop, with grains ripening in 45 days from the sowing time, under optimal weather conditions.
Because of its similarity in taste to broken rice, when cooked, it is called " sanwa rice " .
Can be given as porridge to babies between 6-8 months and as dosa, idlis for babies above one year and toddlers.
Flour can be added to roti dough, idli or dosa batter.
Whole millets can be used to prepare upma, khichdi etc.

Low in calories : Good source of highly digestible protein, and low in calories
Rich in fiber : Excellent source of dietary fiber, highest amounts in comparison to other grains and millets.
Low Glycemic index : Has a low glycemic index and recommended to patients with cardiovascular disease and diabetes mellitus.
Good source of iron : Contains high amounts of iron (18.6 mg in 100g of raw millet ) making it a good source of iron for vegetarians and vegans.

Closely resembles rice.
Easy to digest and rich in phytochemicals and antioxidants.
Shown to reduce knee and joint pain, helps regularize menstruation in women.
High mineral content like calcium, magnesium and iron.
Rich in B vitamins, especially niacin, B6 and folic acid.
Regular consumption of kodo millet is very beneficial for postmenopausal women suffering from sign of cardiovascular disease, like hight blood pressure and high cholesterol levels.

Antioxidant and anti-microbial : Consist of polyphenols and antioxidants. Polyphenols possess antimicrobial action against certain bacteria.
Weight loss : High in fiber and prevents weight gain. Prevents rise in cholesterol and triglyceride levels.
Hypertension : Beneficial for post menopausal women suffering from signs of cardiovascular disease, high blood pressure and high cholesterol levels.
Cholesterol : Helps lower triglycerides and C-reactive protein, thus lowering bad cholesterol and ideal for heart health.

Rich source of B-vitamins, minerals like calcium, iron, zinc, potassium among others.
Mostly consumed as rice, little millet cooks faster than other millets, since it has smaller grains.
Little millet has a significant role in providing nutraceutical components such as phenols, tannins, and phytates along with other nutrients.
High in fat, comprising majorly of the healthy polyunsaturated fatty acids (PUFA).
The flavonoids present in the little millet act as antioxidants and play many roles in the body's immune defense system.

Good source of antioxidants : High in antioxidants such as polyphenols, phenolic compounds, tannins, flavonoids.
Heart health : Little millet contains magnesium which can help improve heart health. Vitamin B3 (niacin) in little millet helps lower cholesterol. Little millet is a good source of phosphorus which helps with fat metabolism, body tissue repair and energy production.
Diabetes : Little millet is a low glycemic index food, a good source of slow digesting carbohydrates and dietary fiber. It takes longer for glucose to enter the bloodstream and hence blood sugar levels are stable.

Brown top millet, also called as 'signalgrass', is one of the rarest among the millets.

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