Kodo Millet (Paspalum scrobiculatum) is a type of millet that is grown primarily in India, Nepal, and other parts of Asia. It is a small, round grain that is rich in nutrients and has been cultivated for thousands of years for its medicinal and nutritional properties. Here are some of the key features and uses of Kodo Millet:
- Nutritional value: Kodo Millet is a good source of dietary fiber, protein, and essential minerals like iron, calcium, and phosphorus. It is also gluten-free, making it a good option for people with gluten intolerance.
- Culinary uses: Kodo Millet is a versatile grain that can be used in a variety of dishes, including porridge, pilafs, salads, and baked goods. In some regions, it is also used to make traditional alcoholic beverages.
- Health benefits: Kodo Millet has several health benefits, including supporting digestive health, regulating blood sugar levels, and reducing the risk of chronic diseases like heart disease and diabetes.
- Environmental benefits: Kodo 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, Kodo 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 kodo millet:
- Energy: 353 calories
- Carbohydrates: 70g
- Protein: 8g
- Fat: 3g
- Fiber: 9g
- Calcium: 27mg
- Iron: 1.5mg
- Magnesium: 37mg
- Phosphorus: 216mg
- Potassium: 258mg
- Zinc: 1.3mg
Kodo millet is a good source of carbohydrates, fiber, and essential minerals like calcium, iron, and phosphorus. It is also a good source of antioxidants and has a low glycemic index, making it suitable for people with diabetes. Additionally, kodo millet is gluten-free, making it a good option for people with gluten intolerance.
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