Grains & Millets articles from COWBERRY

Maize benefits with the numbers attached: 12.24 g fibre, 8.80 g protein and 145 mg magnesium per 100 g (IFCT 2017), no gluten, GI 73. Then the side effects, the daily amount and how to cook makki.

Is makki atta corn flour? Makki atta is maize flour, ground from whole maize, at 334 kcal and 12.2 g of fibre per 100 g; cornstarch is the refined maize starch sold for thickening. Names, nutrition, gluten and where each fits.

Maize vs corn: the difference is none, botanically; both words name Zea mays. Where the real differences sit, dry maize vs popcorn, plus the nutrition table and which word to use.

Barnyard millet vs foxtail millet: two different small millets, sanwa and oodalu against kangni and korra. Names, the one measured GI, taste and cooking, and which to choose.

Varai in English is barnyard millet. Every Indian name the published lists print for this grain, from Hindi sanwa and jhangon to Tamil kuthiraivolly, in one sourced table, with the sanwa rice question answered.

Ten barnyard millet benefits, each tied to what the sources print: highly digestible protein, fibre in both fractions, slowly digestible carbohydrate, linoleic acid and a gluten-free flour. Then the side effects, how much per day and how to use sanwa.

Foxtail millet (kangni, navane, korralu): what it is, its names in Indian languages, nutrition in group figures, one recorded GI of 89, benefits, side effects, how to cook and store it.

How to cook broken wheat (dalia): the water ratio for plain dalia, khichdi, upma and porridge, stovetop and pressure-cooker timings, whether soaking is needed, and the mistakes to avoid.

Broken wheat (dalia) in one page: what it is made from, its names across India, IFCT 2017 nutrition per 100 g, benefits and side effects, cooking and storage, the three recipes and a buying guide.

Barnyard millet (sanwa) explained: what it is, the names it carries across India, why neither IFCT 2017 nor USDA carries a per-100 g table for it, the benefits and cautions on record, how to cook it and how to store it.

Ragi vs wheat: the numbers say ragi wins calcium about nine times over, plus iron, magnesium, potassium and folate, and is gluten-free; wheat wins protein and the lower tested GI. Per-roti numbers, taste, cost and who should pick which.

Ragi mudde benefits, ball by ball: 50 g of cooked ragi flour, about 160 kcal, 182 mg of calcium and 5.6 g of fibre before ghee. Side effects, how many a day and how to eat it.