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Jowar Health Benefits

By Pavani Myana, in Jowar - Jonnalu,

Image result for images sorghumSorghum Health benefits:

Jowar is also known as the White Millet. It is a cereal grain popularly called as sorghum. It contains 70 percent carbohydrates,12 percent protein along with 3 percent fat and low vitamin content and is economical, has excellent nutritive value. The high concentration of fiber helps lower the risk of obesity and elevated blood cholesterol. The fiber keeps the stomach full and thus aid in avoiding extra calories. The high fiber content in jowar reduces digestive problems and improves the health of digestive system. The white millets are gluten-free and cholesterol free rich source of nutrients.

Sorghum is the name used for an entire genus of grasses which are native to subtropics and tropics all around the world. There are more than 30 different types of sorghum only one is cultivated for humans while the others are mostly used as fodder for animals.

Heath Benefits of Jowar :

Bone Health:

Your calcium levels will be properly maintained as magnesium increases calcium absorption in the body Magnesium is found in high quantities in sorghum which means that these two minerals are also integral to the development of the bone tissue and speeds up the healing of damaged or aging bones. This will help to prevent arthritis and osteoporosis therefore keeping you active and healthy well into your old age.

 Image result for images bone health

Digestive Health:

For the dietary fiber sorghum is one of the best food. 12 gms of fiber that is 485 of dietary fiber, contains in one serving of sorghum. Healthy foods contain some amount of dietary fiber which dramatically improves the digestive system. That means in your digestive tract food moving along rapidly preventing things like cramping, bloating, excess gas and diarrhea. Further, excess amount of fiber in the body helps to scrape off dangerous cholesterol which helps to improve heart health.

Cancer prevention:

The anti-oxidants helps to a reduce chance of developing many types of cancer including esophageal cancer when you compare with those people who eat regular wheat or corn than sorghum. The top layer or bran layer of sorghum contains very important anti-oxidants which are not found in many different types of food.

Diabetes Control:

The outer layer of the sorghum contain enzymes that helps in the absorption of starch by the body which will helps to keeps the sugar level normal in body. Extra carbohydrates we eat break down in the body and increase the sugar level in the body caused diabetes or causing chaos for those people who already suffer with diabetes.

Image result for images diabetes 

Circulation and red blood cell development:

Copper and iron are found abundantly in sorghum like calcium and magnesium copper also help in the absorption of iron in the blood which will helps to prevent anemia and other iron deficiency and also increases the growth of hair in addition to boost your energy level. One serving of sorghum contains 58% of daily recommended copper.

Jowar is called as  Jonnalu జొన్నలు (Telugu),  Jowar ज्वार (Hindi),  Jwari  ज्वारी  (Marathi),  cholam சோளம்  (Tamil), Jola ಜೋಳ  (Kannada), Sorghum(English) 

 

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Benefits of Foxtail Millet

Foxtail millet is one of the oldest of all the cultivated millets. These are the major Benefits of Foxtail Millet which are Good for Heart, Fights with Diabetes,Gluten Free, High in Antioxidant, Prevents Cancer, High in Calcium content, Weight loss, Lowering blood Cholesterol, Anti Aging.

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Benefits of Millets Lunch Box

By using this Millets we can cook varieties of Food items for Breakfast, Lunch, Cookies, Snacks and so on. Some of the Recipes are described below. We can easily replace millets with rice and wheat. There are wide varieties of Millet Health Benefits

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Millets Types and Names in Different Languages

Rich Millet explained very clearly of different Millet types available and Millet names in different languages. We have designed a chart and explained like millets names in telugu, millet names in tamil, millet names in hindi, millet names in english etc.

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Magic seeds

By Richmillet Nagaraju , in Flax Seeds,

They say Flaxseeds are good for pregnancy as it is the richest source of Omega-3 or ALA (Alpha-linolenic Acid). But it has other benefits also which are known to mankind since ages. Ask your grandmother and she will list out a hundred benefits related to flax seeds. Commonly known as Alsi in Hindi, and north western parts of India, it is also sometimes called Linseed. Among its many benefits, one prominent use of flax seeds is treating knee pain. Also most joint pains. We all know that flax seeds will reduce arthritis pain if consumed daily. The dosage is generally one to two tablespoons per day. And to get it’s utmost benefit, flax seeds must be ground into powder. This way it retains most of its goodness. People who complain of joint pains during the onset of winter season and find that this pain lasts throughout the chill, can get rid of the pain if they start having flax seed powder every morning during breakfast. The anti-inflammatory benefits of flax seeds not only reduce but completely cures the pains. The patients of arthritis also find remarkable change in their pain levels after using flax seeds for some time. Certain things are to be kept on mind before grinding the flax seeds into a powder. The first step is to roast the flax seeds for a few minutes till it starts crackling. Then letting it cool for a while before grinding into fine powder. To retain the content for longer period of time it should be filled in airtight container and kept in the refrigerator.

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Multigrain for Would-be-Mom & Baby

By Richmillet Nagaraju , in Multigrain,

Are you pregnant? Worried about the correct daily diet? Driving yourself mad about food safety? Are you forced to eat foodstuff that you usually hate? As it is, worrying is not going to do you any good in fact it is not advised to take worries seriously during this time. Multigrain Atta as many would suggest, even the health books are teeming with praises for Multigrain blended powder, is one of the nourishing food that is good for you and the growing baby inside you. It is one food that you make your daily diet ingredient and be sorted. Consumed in any form be it a plain chapatti or baked into bread, Multigrain atta is ever wholesome. A variety of grain combo makes this atta a multipurpose food for any pregnant lady. In fact for anyone who considers health their priority, it is THE food. It is not practicable for us to completely let go of wheat so the best alternative is to reduce its consumption. Instead of eating just wheat, it is highly recommended that you replace pure wheat with multigrain. Being indian and with wheat and rice as our staple diet since time immemorial, it is sometimes unthinkable to completely replace our daily roti from our meals. Wheat being a major part of our meals the second best alternative is to use Multigrain atta which not only lets us eat our daily rotis and chapattis but also lets us off the not so healthy reactions that arises out of the consumption of just wheat or atta.

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Good Wheat, Bad Wheat

By Richmillet Nagaraju , in Wheat,

Purely vegan, kosher, organic Whole Wheat, grown with herbicides is the basis of all kinds of wheat recipes like Indian chapatis, paranthas, naan, Whole Wheat double rotis, buns, bagels, loaves, sandwich slices, rolls, hamburger, biscuits and crackers, pretzels, pasta, macaroni, noodles, etc. Whole wheat is mostly ground and mashed traditionally with stones and in a more modern way, with milling machines. There are basically two types of wheat- unbleached and bleached. Why is bleaching done? This is to make wheat flour look more whiter so that bread and cake look more appetizing. Although bleaching is slowly losing its grip as buyers are preferring more of the natural off-white colored wheat flour. The difference between regular white wheat flour and Whole wheat flour is the lack of folic acid, niacin, iron, thiamin and riboflavin in the former. The normal wheat grain has three components: the germ, endosperm, and bran layer. The germ contains loads of vitamins and minerals, while the endosperm is packed with protein and carbohydrate. The bran layer (the rough stuff) is full of fiber. Whole wheat grain will have the bran, endosperm and germ all ground into flour thus retaining all the nutrients intact even in the flour form. But this inclusion of bran, endosperm and germ made the flour last less as these constituents will start to lose its freshness and rot soon. This short shelf life of Whole wheat flour which is approximately six to nine months was the reason why white flour came into prominence. Millers would separate the germ and bran from the endosperm or kernel of Whole wheat grain. The whole process is done with sifting of the crushed wheat grain in which the fluffy powdery part is separated from the heavy browner part. The result is the white flour left behind deprived of nearly eighty percent of fiber and most of the nutrients.

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Multi Benefits Of Multigrains

By Richmillet Nagaraju , in Multigrain,

When we say Multigrain, it is not just more than one grain in the flour content, in fact it is a combination of five to six grains or sometimes even more. Mostly what we get in market in a multigrain packet is just some flour with another added grain like barley or maize. A little effort on the buyer’s part is required to go through the main ingredients listed in the packet and make sure of the ingredients and their nutrition claims. An essential thing to note is that a flour with a Multigrain label mentions ‘Whole’ grains so as to make it more healthy than just any ‘Single Whole Grain’ flour. As we all know, whole grain itself is beneficial for health so a ‘Multigrain’ flour would logically be multiple times beneficial. Another must check in the ingredients’ list is the percentage of ‘Whole’ grain in it. Always go for the ‘100%’ claims in packages so that you are sure all grains are ‘Whole’ grains in the mixture. Sometimes companies do not mention the quantity or percentage of the added grains in the Multigrain packet, so it is difficult to know how much of each grain or in what proportion the flours contain. A trick to know the main ingredients is to check the names of the topmost grains which will give a fair idea of which grains are majorly used in the flour. Mostly all Multigrain flours will have wheat as its main ingredient. Apart from whole wheat- millets, maize, barley, buckwheat, flax seeds, rice, corn, rye, oats and even pulses are other common components found in multigrain flours. Not all components are used in every Multigrain flour. In a particular Multigrain product mostly a combination is used which may have more than two to about six components.

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