Grains & Millets articles from COWBERRY

Jowar vs wheat per 100 g: wheat has more protein, fibre and calcium and a lower tested GI; jowar is gluten-free with more magnesium and folate. Nutrition, taste, cost, and which to choose.

Varagu in English is kodo millet, Paspalum scrobiculatum: arikelu in Telugu, harka in Kannada, kodra in Gujarati and Punjabi, koden in Hindi, konidhan in Assamese. All 12 names IFCT 2017 prints, with ICAR-IIMR spellings and the grains it is confused with.

Kodra benefits tied to kodo millet's per-100 g numbers: 8.9 g protein, 6.4 g fibre, 2.3 mg iron, 122 mg magnesium, 39.5 mcg folate, no gluten, and a 2021 review's intermediate GI band for kodo. Kodo millet side effects, who should limit it, and how much per day.

Bajra vs jowar per 100 g: 348 kcal vs 334, 10.96 g vs 9.97 g protein, 5.43 g vs 1.73 g fat, and GI 57 vs 66. Nutrition, taste, cost, and which one to choose.

Jowar glycemic index: 66 (medium) for boiled whole grain, with 67.68 g carbohydrate and 10.22 g fibre per 100 g. What one bhakri means for blood sugar, what the 2021 millets meta-analysis found, and how much to eat.

Is khapli atta gluten free? No: khapli atta is flour from emmer wheat, and the NHS names wheat among the cereals whose gluten causes coeliac disease. What that means for khapli roti, bread and halwa, what the 2023 wheat study found, and what to ask your doctor.

Does bajra have gluten? No: pearl millet is a gluten-free grain, and the flour made from it keeps that status. What gluten is, coeliac disease, and gluten-free cooking with bajra.

What is emmer wheat used for? Khapli atta (emmer flour) goes into roti, paratha, bread, halwa and upma, and the whole grain into khichdi and dalia. Soak, rest and cooking times, quantities, mistakes and storage.

The types of millets in India in one guide: major millets (jowar, bajra), small millets (ragi, foxtail, kodo, little, barnyard, proso) and pseudo-millets, with names in Indian languages, IFCT 2017 nutrition per 100 g and the dish each one suits.

Ragi huri hittu, roasted ragi flour made at home: clean the grain, slow-roast it, cool and grind it, with a sprouted route for malt flour. Step by step, the mistakes to avoid and how to store it.

Ragi nutritional value per 100 g from IFCT 2017: 321 kcal, 7.2 g protein, 66.8 g carbs, 11.2 g fibre, 364 mg calcium, 4.6 mg iron, GI 68. Plus calories per roti, mudde, bowl of porridge and glass of malt, and ragi against wheat and rice.

How to eat ragi: as flour for rotis, dosa, mudde and porridge, as whole grain cooked like rice or sprouted, and as the roasted flour behind ragi malt. Methods, portions, tastes and the mistakes to avoid for each form.