Millet
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,582 kJ (378 kcal) |
|
72.8 g
|
|
| Dietary fiber | 8.5 g |
|
4.2 g
|
|
| Saturated | 0.7 g |
| Monounsaturated | 0.8 g |
| Polyunsaturated | 2.1 g
0.1 g
2.0 g
|
|
11.0 g
|
|
| Vitamins | |
| Thiamine (B1) |
(37%)
0.42 mg |
| Riboflavin (B2) |
(24%)
0.29 mg |
| Niacin (B3) |
(31%)
4.72 mg |
| Pantothenic acid (B5) |
(17%)
0.85 mg |
| Vitamin B6 |
(29%)
0.38 mg |
| Folate (B9) |
(21%)
85 μg |
| Vitamin C |
(0%)
0 mg |
| Vitamin K |
(1%)
0.9 μg |
| Minerals | |
| Calcium |
(1%)
8 mg |
| Iron |
(23%)
3.0 mg |
| Magnesium |
(32%)
114 mg |
| Manganese |
(76%)
1.6 mg |
| Phosphorus |
(41%)
285 mg |
| Potassium |
(4%)
195 mg |
| Sodium |
(0%)
5 mg |
| Zinc |
(18%)
1.7 mg |
| Other constituents | |
| Water | 8.7 g |
| Copper | 0.8 mg |
| Selenium | 2.7 µg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. | |
Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Millets are important crops in the semiarid tropics of Asia and Africa (especially in India, Mali, Nigeria, and Niger), with 97% of millet production in developing countries. The crop is favored due to its productivity and short growing season under dry, high-temperature conditions.
The most widely grown millet is pearl millet, which is an important crop in India and parts of Africa.Finger millet, proso millet, and foxtail millet are also important crop species.
Millets have formed the staple food of Dravidian (Southern part of India) population, of which pearl millet formed the most commonly consumed along with Finger millet, proso millet, little millet, kodo millet , Indian barnyard millet and foxtail millet all of which are still commonly cultivated & consumed in India especially Tamil Nadu ,Andhra Pradesh,Kerala, Karnataka and Maharashtra.
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Wikipedia