Finger Millet / Ragi:
"Finger millet, also known as ragi, boasts a nutrient-rich profile with high calcium, iron, and fiber content. Gluten-free and ideal for those with celiac disease, it's a versatile grain used in porridge, flatbreads, and beverages. Resilient and sustainable, finger millet thrives in adverse conditions, making it a vital crop for smallholder farmers in drought-prone regions."
Sorghum: / Jowar:
Sorghum, also known as jowar, is a versatile and drought-tolerant cereal grain widely cultivated in tropical and subtropical regions. This gluten-free grain is rich in nutrients such as iron, magnesium, and B vitamins, making it a valuable addition to a balanced diet. Sorghum is commonly used to make flour for flatbreads, porridge, and beverages.
Pearl Millet / Bajra:
"Pearl millet, also known as bajra, thrives in arid regions, offering resilience to drought and poor soil conditions. Rich in nutrients like iron and magnesium, this gluten-free grain supports food security globally. Commonly used in flatbreads and porridge, its nutty flavor and versatile nature make it a staple in diverse cuisines and sustainable agriculture."
Millet Flour:
Millet flour is a gluten-free flour made from finely ground millet grains. It is prized for its nutritional benefits and versatility in cooking and baking. Rich in fiber, protein, vitamins, and minerals, millet flour adds a nutty flavor and wholesome texture to a variety of dishes. Millet flour is a popular choice for individuals with gluten sensitivities or celiac disease.