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Frequently Asked Question!
Millets are a group of small-seeded grains that have been cultivated for thousands of years as a food source.
Some common types of millets include pearl millet, finger millet, foxtail millet, proso millet, and sorghum. Each type has unique nutritional profiles and culinary uses.
Yes, millets are naturally gluten-free, making them a suitable grain for individuals with gluten sensitivities or celiac disease.
Millets are rich in nutrients such as carbohydrates, proteins, fiber, vitamins (B vitamins, iron, magnesium, phosphorus, zinc), and minerals.
Millets can be used in various culinary applications. They can be ground into flour to make flatbreads, porridge, and baked goods.
Yes, millets have a lower glycemic index compared to refined grains, which means they cause a slower rise in blood sugar levels.