Millet Seeds

Millets are a group of small seeded gross variety much like rice and wheat grown around the world as cereal crops or grains. They are good for use as fodder, seeds for birds and as food for human consumption. They are probably the first cereal grains used for human consumption as staple food as far back as 2700 BC in India and Africa. They are highly nutritious with low carbohydrates, high protein and mineral content. These are ideal replacements for rice and wheat as alternate food crops.
There are many kinds of millets and the most popular in India with their Kannada names are :

• Finger millet (Ragi) : Has the highest calcium content in all the millets. This is eaten commonly as porridge, roti, dosa, mudde, payasam.
• Pearl Millet (Sajje) : Has the highest fat content of all the millets and a good level of protein. Eaten commonly as bread, roti, dosa, rice.
• Foxtail millet (navane) : Has the highest mineral content, 2nd highest world production of all the millets. Eaten commonly as rice, roti, dosa, idli.
• Proso millet (Baragu) : Has the highest protein content and very high in carbs as well, amongst millets. Eaten commonly as rice, roti, dosa, idli
• Barnyard millet (Oodalu) : This is the fastest growing millet producing yield in 6 weeks; has the highest fibre and iron content of all the millets. Eaten commonly as rice, roti, dosa, idli
• Little Millet (same) : has the high fat content, good level of protein and high fibre content. Eaten commonly as bread, roti, dosa, Kichadi.
• Kodo Millet (Harka) : High fibre and energy content, ideal for diabetics can be used to make rice like preparation.
• Sorghum millet (Jola) : has a good protein, carb and energy content. Consumed in the form of flat breads (roti) and porridges.