Kodo Millet – Nutrition, Health Benefits, 1kg
The word millet often serves as a collective noun. These tiny cereals – powerhouse of fibre, protein, vitamins and minerals, though indigenous worldwide, being cultivated for more than 7000 years, regained their lost glory in the recent times – all thanks to healthy eating.
Millets unlike quinoa, oats are not a fad of modern times. They have always been around for human consumption but faded away slowly after the advent of world cuisines that gained popularity in no time.
In India, there are five types of millets which are considered staple – Jowar or Sorghum, Ragi or Finger Millet, Korra or Foxtail Millet, Sama or Little Millet and Kodo or Arke Millet. While all millets compete at an equal stage when it comes to nutritional content, there are many variations in terms of other components.
Nutritional Value in Kodo Millet:
Kodo millet is repository of nutrients, a great substitute for rice and wheat. With a whopping 11% protein for every 100 grams, it is also a rich source of fibre at 10 grams, 66.6 grams of carbohydrates, 353kcal, 3.6 grams of fat, besides impressive presence of calcium, iron, polyphenols and various other nutrients.
Kodo Millet in Ayurveda:
Ancient Indian medicine ayurveda classifies Kodo millet as langhana, which means bringing lightness to the body and is included under the category of Trina Dhanya Varga – (grains that are produced by grass like plants). It is termed as a wholesome food, prized for its medicinal, therapeutic and culinary properties and is recommended for diabetics, to beat fatigue, heal wounds faster. Being cold in nature, it increases vata dosha but balances issues caused due to kapha and pitta doshas.
How To Cook Kodo Millet?
Millets are a tad hard to cook and would require exact amount of water to achieve that grainy texture.
Ingredients:
1 cup Kodo millet
4 cups of water
Wash Kodo millet thoroughly and soak it in water for 2 hours
In a pan bring 4 cups of water to boil, add drained millets to it
Cook it on high flame for 5 minutes, reduce the heat and let it simmer for another 5 minutes
Turn off the heat and fluff it with a fork for that grainy texture
