Nutritional and Health Benefits of Millets
Journal name: Ayushdhara
Original article title: Nutritional and Health Benefits of Millets
AYUSHDHARA is an international peer-reviewed journal. It focuses on research in Ayurveda, Yoga, Unani, Siddha, Homeopathy, Allopathy, and Pharmaceutical Sciences.
This page presents a generated summary with additional references; See source (below) for actual content.
Summary of article contents:
Introduction
Millets are a group of small-seeded grasses with a history of cultivation spanning thousands of years, particularly in arid and semi-arid regions. Known for their rich nutritional content and versatility, millets have long been a staple in various traditional diets, especially in Africa and Asia. They are drought-resistant and require significantly less water than conventional cereal crops such as rice and wheat, making them an attractive option for regions facing water scarcity. Various types of millets, including Sorghum, Pearl millet, and Finger millet, each offer unique nutritional profiles and health benefits. This article emphasizes the importance of millets considering their nutritional and environmental advantages.
Nutritional Benefits of Millets
Millets are recognized for their exceptional nutritional composition, being rich in protein, dietary fiber, vitamins, and essential minerals such as iron, calcium, and magnesium. They are also gluten-free, making them a favorable alternative for individuals with gluten sensitivities or celiac disease. Millets boast a low glycemic index, which is beneficial for managing blood sugar levels, making them ideal for people with diabetes. Each specific type of millet, from Sorghum to Kodo millet, contributes significantly to daily nutrient intake and offers diverse culinary applications, from flour for baking to whole grains in soups and salads.
Health Benefits and Environmental Impact
Beyond their nutritional value, millets provide several health benefits, including aiding in weight management, boosting immunity, reducing the risk of cardiovascular diseases, and improving digestive health. They are also linked to chronic disease prevention, making them a valuable food source for health-conscious individuals. Additionally, millets have several environmental advantages; their cultivation requires less water and is resilient to adverse conditions, promoting sustainable agriculture. This aligns well with current concerns about climate change and food security, as millets can thrive where other crops fail.
Conclusion
In light of increasing lifestyle disorders and health consciousness among consumers, millets emerge as a nutrient-dense, gluten-free, and versatile food choice that can contribute meaningfully to individual health and sustainability. The resurgence of interest in millets highlights their potential as a staple in modern diets, enabling us to address both health issues and environmental concerns. Promoting awareness about millets on a global scale is imperative, as they are not only beneficial for individual health but also supportive of sustainable agricultural practices that can benefit farmers and the ecosystem alike.
Original source:
This page is merely a summary which is automatically generated hence you should visit the source to read the original article which includes the author, publication date, notes and references.
Anita M Bellad
PG Scholar, Department of Kayachikitsa, DGM Ayurvedic Medical College Hospital, PG and PhD Studies and Research Centre, Gadag, India.
Santosh N Belavadi
Professor and HOD, Department of Kayachikitsa, DGM Ayurvedic Medical College Hospital, PG and PhD Studies and Research Centre, Gadag, India.
Ayushdhara:
(A peer-reviewed, bi-monthly open-access journal)
Full text available for: Nutritional and Health Benefits of Millets
Year: 2023 | Doi: 10.47070/ayushdhara.v10i5.1317
Copyright (license): CC BY-NC-SA 4.0
Download the PDF file of the original publication
FAQ section (important questions/answers):
What are the key nutritional benefits of millets?
Millets are rich in protein, vitamins, minerals, and dietary fiber. They contain essential nutrients like calcium, iron, and magnesium, making them a nutritious option for maintaining overall health.
How do millets benefit individuals with gluten intolerance?
Millets are naturally gluten-free, making them a great alternative for those with celiac disease or gluten sensitivity. They provide a variety of options for meals without the adverse effects of gluten.
What role do millets play in preventing lifestyle-related disorders?
Millets help regulate blood sugar levels, reducing the risk of diabetes and heart disease. Their high fiber content aids digestion and promotes weight loss, making them suitable for managing lifestyle disorders.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Nutritional and Health Benefits of Millets”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.
1) Nighantu (Nighamtu):
Nighantu refers to ancient Ayurvedic lexicons or glossaries that describe various medicinal plants and their properties. In the context given, texts like Bhavaprakash Nighantu, Kaiyadeva Nighantu, and Dhanvantari Nighantu categorize and describe the properties and benefits of different millets.
2) Crop:
A crop refers to a cultivated plant that is grown as food, especially a grain, fruit, or vegetable. Millets are important drought-resistant crops that can grow in arid and semi-arid regions, making them valuable for regions with limited water resources.
3) Disease:
In the document, millets are highlighted for their health benefits, including their role in managing diseases such as diabetes, heart disease, and celiac disease due to their low glycemic index and gluten-free nature.
4) Mineral:
Minerals are essential nutrients found in various foods. Millets are rich in minerals like iron, calcium, magnesium, and phosphorus, which contribute significantly to their nutritional value, promoting various aspects of health.
5) Pearl:
Pearl millet, also known as bajra, is one of the various types of millets detailed in the text. It is noted for its nutritional benefits, being rich in dietary fiber, protein, and essential minerals, and is gluten-free, making it suitable for those with gluten sensitivities.
6) Dhanya:
Dhanya refers to grains or cereals. In Ayurveda, millets are categorized under various Dhanya Varga in Ayurvedic texts, indicating their significant role in Ayurvedic nutrition and treatment.
7) Kangu (Kamgu):
Kangu refers to Foxtail millet in the text. It is classified in Ayurvedic texts for its nutritional and medicinal properties. The text provides details on its various synonyms and properties, such as being Madhura (sweet) and Kashaya (astringent) in taste.
8) Rice (Rce):
Rice is mentioned as a conventional crop that, unlike millets, requires more water for cultivation. Millets are presented as an alternative to rice in regions with limited water resources due to their drought-resistant nature.
9) Soil:
Soil conditions are crucial for crop cultivation. Millets like sorghum and pearl millet can grow in poor soil conditions, highlighting their resilience and adaptability, making them valuable crops for arid and semi-arid regions.
10) India:
India is significant in the context as it is both a historical and contemporary cultivator of millets. Different types of millets have been grown in India for over 5000 years and hold traditional importance in Indian diets and Ayurveda.
11) Food:
Food refers to any nutritious substance that people eat or drink. Millets are emphasized for their versatility and nutritional benefits, being used in various forms such as porridge, bread, pancakes, and traditional dishes like dosa and idli.
12) Kaiyadevanighantu (Kaiyadeva-nighantu):
Kaiyadeva-nighantu is an Ayurvedic lexicon that categorizes and describes various grains, including millets, under different Varga. It is one of the texts mentioned that provide detailed information about the properties and benefits of millets.
13) Dhanyavarga (Dhanya-varga):
Dhanya-varga refers to the category of grains and cereals in Ayurvedic texts. Millets are explained under this category in texts like Bhavaprakash Nighantu and Kaiyadeva Nighantu, highlighting their significance in Ayurvedic nutrition.
14) Family:
Family refers to the biological classification of plants. All millets mentioned in the text belong to the Poaceae family, which is a group of small-seeded grasses with significant nutritional and health benefits.
15) Animal:
Animal in the context refers to livestock. Some millets like sorghum and kodo millet also serve as valuable animal feed, providing sustenance for livestock, thereby supporting agricultural sustainability.
16) Varga:
Varga is a classification term used in Ayurvedic texts. Millets are grouped under different Varga like Dhanya Varga, Suvarnaadivarga, Shaalyadivarga, and Trinadhanyavarga, each detailing specific properties and uses of the grains.
17) Belavadi:
Belavadi refers to Santosh N Belavadi, the co-author of the paper, who is the Professor and HOD of the Department of Kayachikitsa at DGM Ayurvedic Medical College Hospital, PG and PhD Studies and Research Centre, Gadag, India.
18) Samtosha (Samtosa, Santosa, Santosha, Santosh):
Santosh refers to Santosh N Belavadi, the co-author of the study. He is a Professor and HOD in the Department of Kayachikitsa and contributed to the research on the nutritional and health benefits of millets.
19) Diet:
Diet refers to the kinds of food that a person habitually eats. The text discusses millets as important components of a healthy diet due to their nutritional benefits, including vitamins, minerals, and dietary fiber.
20) Ayurveda (Ayus-veda):
Ayurveda is a traditional system of medicine from India. The text references Ayurveda in categorizing and describing millets' nutritional and therapeutic properties, citing various Ayurvedic texts like Bhavaprakash Nighantu.
21) Madhura:
Madhura signifies the sweet taste. In the context of millets, the text explains millets like Foxtail millet as having Madhura (sweet) and Kashaya (astringent) Rasa, which are relevant for their medicinal properties in Ayurveda.
22) Kashaya (Kasaya):
Kashaya signifies the astringent taste in Ayurveda. Certain millets, such as Foxtail millet, are described as having Kashaya Rasa in their classification, which impacts their medicinal properties.
23) Cancer:
Cancer is mentioned in the context of health benefits of millets. Millets contain antioxidants like phenolic compounds and flavonoids, which have been linked to reducing the risk of chronic diseases including cancer.
24) Farmer:
Farmer refers to people engaged in agriculture. Millets are beneficial to farmers due to their resilience and low water requirements, making them ideal crops for arid and semi-arid regions, thus supporting sustainable agriculture.
25) Rasa (Rasha):
Rasa refers to the taste of substances in Ayurveda. Millets are described with tastes such as Madhura (sweet) and Kashaya (astringent), which play a role in their therapeutic effects in Ayurvedic classification.
26) Dosha (Dosa):
Dosha refers to the body's functional principles in Ayurveda (Vata, Pitta, Kapha). Millets are described to balance specific doshas, thus aiding in maintaining overall health and managing dosha-related imbalances.
27) Soup:
Soup signifies one of the culinary uses of millets. Millets like kodo millet can be used as a thickening agent in soups, showcasing their versatility in different forms of food preparation.
28) Dhanvantarinighantu (Dhanvantari-nighantu):
Dhanvantari-nighantu is an ancient Ayurvedic lexical text that categorizes various medicinal plants and grains, including millets. It provides detailed descriptions of their properties and health benefits.
29) Rajanighantu (Raja-nighantu, Rajan-nighantu):
Raja-nighantu is another Ayurvedic lexical text mentioned in the paper. It is cited as a source that categorizes and describes the properties of millets under various Varga.
30) Inflammation:
Inflammation is a health condition that millets help mitigate. The antioxidants present in millets, such as phenolic compounds, have anti-inflammatory properties, making them beneficial for reducing inflammation.
31) Dhanvantari (Dhanvamtari):
[see source text or glossary: Dhanvantari]
32) Shyamaka (Syamaka):
Shyamaka refers to a variety of millet described in Ayurvedic texts. It is categorized under Dhanya Varga and is noted for its properties like being Madhura (sweet) and Kashaya (astringent) in taste.
33) Shamyaka (Samyaka):
Shamyaka is also a term for millet classified in Ayurvedic texts like Bhavaprakash Nighantu. It is described under Dhanya Varga and possesses properties like being Madhura (sweet) and Kashaya (astringent) in taste.
34) Biofuel:
Biofuel refers to fuel derived from organic materials. Sorghum is noted in the text not only for its nutritional benefits but also for its industrial applications, including its use in producing biofuels.
35) Ruksha (Ruksa):
Ruksha is a term used in Ayurveda to describe a dry quality. Certain millets are described with Ruksha Guna, impacting their properties in Ayurvedic treatments.
36) Nature:
[see source text or glossary: Nature]
37) Powder:
Powder refers to the milled form of grains. Millets can be ground into flour, which can then be used for various culinary applications such as baking bread, making porridge, or acting as a thickening agent.
38) Rakta:
[see source text or glossary: Raktha]
39) Pitta:
Pitta is one of the three doshas in Ayurveda. Millets are described as balancing Pitta, contributing to their health benefits and making them suitable for managing conditions related to Pitta imbalance.
40) Kapha:
Kapha is one of the three doshas in Ayurveda. Millets are described as balancing Kapha, contributing to their health benefits and making them suitable for managing conditions related to Kapha imbalance.
41) Laghu:
Laghu is a term in Ayurveda that means light. Millets are categorized as Laghu in nature, indicating their lightness and ease of digestion in Ayurvedic classification.
42) Sugar:
Sugar refers to blood sugar levels in the context of health benefits. Millets have a low glycemic index, making them ideal for regulating blood sugar levels, particularly beneficial for people with diabetes.
43) Blood:
Blood sugar levels are influenced by diet. Millets have health benefits, such as regulating blood sugar levels due to their low glycemic index, making them suitable for diabetic individuals.
44) Raja:
Raja-Nighantu is an Ayurvedic text mentioned in the document. It is one of the sources that describe the properties and health benefits of various millets under the Dhanya Varga.
45) Ragi:
Ragi, also known as finger millet, is described for its nutritional and health benefits. It is used extensively in traditional Indian culinary practices, such as making dosa and idli.
46) Guna:
Guna refers to the qualities or properties in Ayurveda. Millets like kangu have specific Guna such as Ruksha and Laghu, which are important in their classification and therapeutic use.
47) Kaka:
Kaka Kangu is one of the varieties of Kangu mentioned in the text. This variety is linked to Proso millet and is categorized under Dhanya varga in Ayurvedic texts.
48) Phytochemical:
Phytochemical refers to naturally occurring compounds in plants that have health benefits. Millets contain antioxidants like phenolic compounds, which are phytochemicals that contribute to their health benefits.
49) Trinadhanya (Trnadhanya, Trina-dhanya):
Trina-dhanya refers to a category of grasses or small grains in Ayurveda. Millets are categorized under Trina-dhanya varga in texts like Shodala Nighantu, highlighting their significance in Ayurvedic nutrition.
50) Pitatandula (Pita-tandula):
[see source text or glossary: Pitatandula]
51) Pittadosha (Pittadosa, Pitta-dosha):
Pitta-dosha refers to one of the three doshas in Ayurveda. The text indicates that millets help balance Pitta, making them beneficial in managing conditions related to Pitta imbalance.
52) Discussion:
The discussion in the text outlines millets' wide range of health benefits, particularly emphasizing their role in illness management and promoting a health-conscious lifestyle due to their rich nutritional profile.
53) Flavonoid:
Flavonoids are antioxidants found in millets. These compounds help combat oxidative stress, reduce inflammation, and lower the risk of chronic diseases such as heart disease and cancer.
54) Shoshana (Sosana):
Shoshana in Ayurveda refers to drying actions. Shamyaka, a type of millet, is described as having shoshana property, which indicates its potential to help manage excess moisture or fluid conditions in the body.
55) Avipriya (Avi-priya):
[see source text or glossary: Avipriya]
56) Priyangu (Priyamgu):
[see source text or glossary: Priyangu]
57) Samgrahin (Sangrahi, Samgrahi):
Sangrahi in Ayurveda refers to the astringent action. Shamyaka, a millet, is categorized as having a Sangrahi effect, which means it can help in drying and binding activities within the body.
58) Prameha:
Prameha refers to a group of urinary disorders often linked with diabetes. The text mentions that millets can be beneficial in managing prameha due to their low glycemic index and ability to regulate blood sugar levels.
59) Kshudra (Ksudra):
Kshudra Dhanya refers to small grains in Ayurveda. Millets are categorized under Kshudra Dhanya due to their size and unique properties as described in Bhavaprakash Nighantu.
60) Krishna (Krsna):
[see source text or glossary: Krishna]
61) Amavata (Ama-vata):
Amavata is an Ayurvedic term for rheumatoid arthritis. Millets are noted for their anti-inflammatory properties, making them beneficial in managing conditions like Amavata.
62) Shyama (Syama):
Shyama is a synonym for Shamyaka, a type of millet. It is classified under Dhanya Varga in Ayurvedic texts and is noted for its health benefits and properties.
63) Trina (Trna, Tri-na):
Trina Dhanya refers to small-grained cereals in Ayurveda. Millets are categorized under Trina Dhanya Varga in texts like Shodala Nighantu due to their small size and significant health benefits.
64) Ayus (Ayush):
[see source text or glossary: Ayush]
65) Visha (Visa):
Visha doshanuth is a property mentioned for Shamyaka millet in Ayurveda, suggesting its efficacy in mitigating the effects of toxins.
66) Cina:
Foxtail millet is native to China and has been cultivated there for thousands of years. It is a significant ancient grain contributing to a nutritious and sustainable diet.
67) Guru:
Guru in Ayurveda refers to heavy qualities. Certain millets are described as having Guru Guna, indicating that they are heavy and nourishing in nature.
68) Sita (Shita):
[see source text or glossary: Sita]
69) Vata:
Vata is one of the three doshas in Ayurveda. Certain millets are noted for their ability to increase Vata dosha while balancing Pitta and Kapha, thus having specific therapeutic implications.
70) Sama (Shama):
[see source text or glossary: Sama]