A wholesome additive-free comfort food that promotes healthy life without causing any food allergies.

Wheat

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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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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