Millets are a natural source of iron, zinc, calcium and B-complex vitamins. Abundant in antioxidants and immune modulators such as polyphenols, lignans, phytosterols, phyto-oestrogens and phytocyanins, millets possess many medicinal properties.

The complex carbohydrates and dietary fibre in millets are valued as solutions to many chronic lifestyle diseases. Many assume that millet is a single variety of grain, but there are over 500 varieties! Pearl millet (bajra), sorghum (jowar), finger millet (ragi), kodo millet, barnyard millet, little millet, proso millet and foxtail millet, are some familiar millet names. Bringing millets back on the table has not been easy. Some food companies that retail nutritious, ready-tocook pancakes and dosas have helped popularise millets. But it is about time that the Public Distribution Systems and Mid-Day Meal programmes also adopt these noble grains to enable their revival and popularity.