Little millet is a food with a low glycemic index that is high in slow-digesting carbs and dietary fibre. Little millet is a traditional grain that is grown all over India. Rice is the most common form of consumption. Any recipe that calls for rice can be made with a small amount of millet. Because it has the tiniest grains, it cooks more quickly than other millets. In India's millet-growing state
Amaranth is a pseudocereal, which means it is not a true cereal. Although it is not officially a cereal grain like wheat or oats, it has a similar nutritional profile and is used in similar ways. Its earthy, nutty flavour compliments a wide range of recipes. This gluten-free grain is high in protein, fibre, minerals, and antioxidants and is naturally gluten-free.
Buckwheat is gluten-free, high in fibre, and high in minerals and plant components, including rutin, which has strong antioxidant effects. Buckwheat is also known in Hindi as kuttu, Gujarati as kutto, and Tamil as papparai.
Cow grass, rice grass, ditch millet, and Indian cow grass are all names for kodo millet. Chapatis, idlis, porridge, cheela, and other dishes can be made with its flour. You can also eat it with dal in the form of khichdi. Postmenopausal women suffering from metabolic disorders such as cardiovascular disease, high blood pressure, and high cholesterol levels can benefit from eating Kodo Millet on a