Kodo Millet
Kodo millet is a high drought-resistance crop. Among all the edible grains, it is the coarsest. It is thought to have been domesticated 3000 years ago in India. Before cooking,
Kodo millet has a high level of resilience to drought. Among all the edible grains, it is the coarsest. It is thought to have been domesticated 3000 years ago in India. Before cooking, the horny seed coat which covers the whole grain is removed. it contains 8.3 percent protein, 1.4 percent fat, 65.6 percent carbs, and 2.9 percent ash. It is suggested that individuals with diabetes use the grain instead of rice.
It contains a very high fiber content (14.3%), a low fat level (4.2%), and a high protein content (11%).
The B vitamins, including niacin, pyridoxine, and folic acid, as well as minerals like calcium, iron, potassium, magnesium, and zinc, are abundant in kodo millet.
Antioxidants like polyphenols are abundant in it.
aids in blood sugar regulation
. 8.3 percent protein, 1.4 percent fat, 65.6 percent carbs, and 2.9 percent ash are all present in the grain. It is suggested that individuals with diabetes use the grain instead of rice.
It contains a very high fiber content (14.3%), a low fat level (4.2%), and a high protein content (11%).
The B vitamins, including niacin, pyridoxine, and folic acid, as well as minerals like calcium, iron, potassium, magnesium, and zinc, are abundant in kodo millet.
Antioxidants like polyphenols are abundant in it.
aids in blood sugar regulation