Barnyard Millet (Echinochloa frumentacea) is a type of millet that is commonly grown in India, Nepal, and other parts of Asia. It is a small, round grain that is similar in appearance to foxtail millet and is often used as a substitute for rice in traditional dishes. Here are some of the key features and uses of Barnyard Millet:
- Nutritional value: Barnyard Millet is a good source of carbohydrates, dietary fiber, protein, and minerals such as iron, calcium, and phosphorus. It is also gluten-free, making it a good option for people with gluten intolerance.
- Culinary uses: Barnyard Millet is often used as a rice substitute in traditional dishes such as idlis, dosas, and upmas. It can also be used in soups, stews, and salads, or ground into flour for use in baked goods.
- Health benefits: Barnyard Millet has several health benefits, including supporting digestive health, promoting weight loss, and regulating blood sugar levels. It also has antioxidant properties that can help reduce the risk of chronic diseases.
- Environmental benefits: Barnyard Millet is a drought-tolerant crop that requires less water than rice, making it a more sustainable option for farmers in water-scarce regions. It is also a good option for crop rotation and can help improve soil health.
Overall, Barnyard Millet is a nutritious and versatile food that offers several health and environmental benefits. Its nutritional value, culinary versatility, and sustainability make it an important crop in many parts of the world.
Here are the nutritional values per 100g of raw, uncooked barnyard millet:
- Energy: 360 calories
- Carbohydrates: 72g
- Protein: 11g
- Fat: 3g
- Fiber: 10g
- Calcium: 11mg
- Iron: 3mg
- Magnesium: 88mg
- Phosphorus: 290mg
- Potassium: 196mg
- Zinc: 2mg
Barnyard millet is a good source of carbohydrates, protein, and essential minerals like iron and phosphorus. It is also rich in dietary fiber, which is important for maintaining digestive health. Additionally, barnyard millet is gluten-free, making it a good option for people with gluten intolerance.
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