Description

Pearl millet (Pennisetum glaucum) is a small, round grain with a light beige or grayish color. It has a mildly nutty flavor and is known for its drought resistance and resilience in harsh growing conditions. Pearl millet is widely used as a staple food in many regions and is valued for its high nutritional content.

**Origin:**

Pearl millet is believed to have originated in Africa, where it has been cultivated for thousands of years. It is now grown in various parts of Asia, particularly in India, as well as in parts of Africa and the Americas.

**Local Names:**

– **Hindi**: Bajra

– **Tamil**: Kambu

– **Telugu**: Sajje

– **Kannada**: Sajjalu

– **Marathi**: Bajri

– **Bengali**: Kodo

**Available Forms:**

– Whole grains

– Flour

– Flakes

– Puffed millet

**Nutritional Information (per 100 grams):**

– **Calories**: 378 kcal

– **Protein**: 11.6 g

– **Fat**: 4.2 g

– **Carbohydrates**: 67.4 g

– **Fiber**: 8.5 g

– **Calcium**: 8 mg

– **Iron**: 3.0 mg

– **Magnesium**: 107 mg

– **Phosphorus**: 268 mg

– **Potassium**: 408 mg

**Health Benefits:**

– **High in Fiber**: Aids digestion and promotes a feeling of fullness.

– **Rich in Protein**: Offers a good source of plant-based protein.

– **Gluten-Free**: Suitable for those with celiac disease or gluten intolerance.

– **Rich in Micronutrients**: Provides essential minerals such as iron, magnesium, and phosphorus.

– **Low Glycemic Index**: Helps in managing blood sugar levels.

**Culinary Uses:**

– **Porridges**: Commonly cooked as a nutritious breakfast option.

– **Flatbreads**: Used to make traditional Indian breads like bajra roti.

– **Salads**: Can be added to salads for extra texture and nutrition.

– **Soups and Stews**: Used to enhance the nutritional content of soups.

– **Snacks**: Incorporated into various traditional snacks and dishes.