Grain Power (Just Whole, No Husk)
Wheat and rice are staples in most diets but there are many more varieties of grain waiting to get their due…
Also known as Bajra
This is the fourth most important grain in India. It is consumed in the same way as rice after de-husking. It is being touted as the most healthy alternative to wheat.
Health Quotient: Bajra is highly nutritious, non-glutinous and easy to digest. it is a warming grain so it helps heat the body in cold or rainy seasons and cold climates.
You can make Rotis, namkeens, diet food, porridge.
Also known as: Ragi, nachani
Like bajra, This red coloured grain has a hard seed coat and is used in whole-meal form. This grain must be hulled before it can be used for human consumption. Ragi is the next big thing in health food with ragi breakfast cereals, khakhras, roti, and namkeens hitting the market.
Health Quotient: It’s high in protein and calcium and low in carbohydrates. it is a good four substitute for diabetics.
You can make bhakris, rotis, khakhras, bread, chaklis, baby food.
Also know as: Makka/Makkai
The small golden coloured kernels produce corn flour, cornmeal and are also consumed whole.
Health Quotient: It’s the only grain that contains vitamin B & is also a source of vitamin C and iron. It is also gluten-free.
You can make popcorn, tortilla chips, polenta, roti.
Also known as: Jai
Whole oats when unprocessed are coated with nutritious bran but have to be rolled or ground as oatmeal or flaked before consumption. They top the charts as a healthy breakfast cereal. Available rolled, flaked, steel-cut, oatmeal and oat bran.
Health Quotient: High insoluble fibers, it contains vitamins E and B, iron and calcium.
For more info: https://www.glnc.org.au/grains/types-of-grains/
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