Nutritional value and health benefits of millets

Millets are nutritionally advantageous, consisting of carbohydrates, antioxidants, and biologically active compounds such as flavonoids, carotenoids, phenolic acids, minerals, and vitamins. They are rich sources of essential macronutrients, micronutrients, dietary fibers, essential amino acids, minerals, antioxidants, trace elements, proteins, lipids, and carbohydrates. Incorporating millets into a balanced diet can help to control and prevent diseases such as cardiovascular disease, diabetes, inflammation, and malnutrition due to their enriched vital nutrients, low glycemic index, and gluten-free nature. Due to their climate resilient characteristics and superior nutrient profile, millets are aptly termed as “miracle grains. The low gluten content and favorable glycaemic index position make millet a healthy choice for combating lifestyle-related ailments such as diabetes and obesity.  Rajasthan is the highest producer of millet grains in India, contributing roughly 27% to 30% of the total, and over 40% of the country's pearl millet (bajra) production. Karnataka state is a leading producer of millet grains in India, including finger millet (Ragi), sorghum (jowar), and pearl millet (Bajra). The main millets include, 1) Pearl millet (Bajra) (Pennisetum glaucum L.), 2) Foxtail millet (Setaria italica L. subsp. italica), 3) Finger millet (Ragi) (Eleusine coracana L.), 4) Barnyard millet (Echinochloa esculenta A.), 5) Proso millet (Panicum miliaceum L. subsp. miliaceum), 7) Kodo millet (Paspalum scrobiculatum L.), 8) Little millet (Panicum sumatrense Roth.), and 9) Sorghum bicolar which are cultivated widely throughout the world. However, despite being nutrient-rich and climate-resilient, these crops face declining acreage due to competition with cash crops and low market support, though they remain vital for nutritional security.