What to do with millets, how to cook them, how much to eat, and which kind are the best to consume at which time of year

Millet is one grain that has to be in your diet if you've been attempting to make healthy substitutions. One of the first grains domesticated, millets are now an integral component of every civilization on Earth.

Due of its remarkable health advantages, millet's consumption has recently surged again. The nicest part about millets is that there are so many different varieties and they are so easy to cook that you will never get tired of eating them.

No matter what you prefer—pearl, finger, proso, or sorghum—each is incredibly nutritious and beneficial to your health.

Whole grains like millets are free of gluten and are an excellent source of protein, fiber, and antioxidants. Ten main types of millet are commercially available. You can support your body's proper functioning with each one because it is packed with certain nutrients.

Because of their high niacin content, they aid in the regulation of over 400 enzyme processes in the body. They enhance skin health, hair quality, immunity, and inflammation, which in turn reduces the risk of chronic illnesses.

Stay away from millet that has been processed: Refined flour and processed millet are both bad options. The nutrients in whole grains are lost during processing. Processed millets serve no use. Use whole-grain options or create your own flour if you can.

Millets are available in several varieties. Their market availability is year-round. Consuming millet seasonally is best. Not all millets should be eaten year-round.

You should not give up rice if you are also eating millet in your diet. Both can be had in separate meals if you so want. Because of its nutritional value, rice ought to be included in your regular diet.

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