Why Millets Are Getting a Second Look

Millets have been part of Indian kitchens for generations. Modern research is now taking a closer look at what makes these familiar grains nutritionally interesting.

A 2024 review published in Cureus examined research on millets and their potential role in dietary approaches to diabetes management. The review looked at varieties including ragi, jowar, bajra, foxtail millet and kodo millet.

What caught our attention

Millets aren't all the same.
Different millet varieties have different nutritional profiles. The review's comparison, for example, shows differences in protein, fibre, calcium, iron and other nutrients across varieties.

Fibre is part of the story.
The researchers discuss how dietary fibre and resistant starch in millets may slow carbohydrate digestion and glucose absorption, contributing to differences in glycemic response.

There is more to millets than carbohydrates.
The review describes millets as sources of nutrients including protein, fibre, iron, calcium, magnesium, zinc and potassium, although the amounts vary considerably by millet variety.

The Guhaya Takeaway

What we love about this research is that it isn't introducing an exotic new ingredient.

It's helping us understand foods that have been part of our kitchens for generations.

At Guhaya, that's an idea we believe in:

Traditional ingredients don't always need reinventing. Sometimes, they simply need an easier place in modern life.

Want to read further?

This article was inspired by:

Ahamed V.P. A, Joshi A, Mudey A, et al. “Unlocking the Potential: Millets and Their Impact on Diabetes Management.” Cureus, 2024.

Read the full research article on PubMed Central →

Guhaya Learn summarizes third-party research for general educational purposes. It is not medical or dietary advice.