4 ancient Indian grains that SHOULD make a comeback in your kitchen!

The irony is that health-conscious people today eat oats and quinoa, and have totally given up on our ancient Indian grains.Let's have a look at the grains, which were always on our grandparents' plate.

Refined flour, gehu ka aataa and other modern grains have taken a huge place in our Indian household kitchens. The ancient Indian grains jowar, bajra and ragi have been replaced with refined wheat flour roti and polished white rice.

But the truth is, our very own Indian ancient grains are unprocessed and full of vitamins, minerals, antioxidants and dietary fibre. This is why our grandparents were so fit and active and the burden of diseases was less during the good olden days.

However, the irony is that health-conscious people today eat oats and quinoa, and have totally given up on our ancient Indian grains.

Let’s take e a look at the grains, which were always on our grandparents’ plate and that helped them stay fit:

4 ancient Indian grains you must include in your diet

1. Amaranth Or Rajgira

"<yoastmark

Amaranth or Rajgira is a super-nutritious grain and a major food crop of India. It is a great source of plant protein, which makes it beneficial for vegetarians.

Protein is important for the production of cells and tissues. It keeps infections at bay, boosts the immune system and is essential for proper growth and development. As compared to other grains, the protein content of amaranth is higher.

Besides this, amaranth is a great source of antioxidants and dietary fibre. Amaranth plays a vital role in strengthening the bones, improving vision, lowering high cholesterol level and managing diabetes mellitus. Furthermore, it is gluten-free, which makes it a perfect grain for individuals with celiac disease.

2. Pearl Millet Or Bajra

 

Eating bajra is thoroughly enjoyed by people living in Rajasthan and Gujarat. Besides this, bajra is also a staple food of people living in the rural regions of India. It is one of the oldest cultivated grains of India and a rich source of dietary fibre, magnesium, phosphorus and iron.

The high dietary fibre content of bajra makes it useful for people with diabetes mellitus. Fiber present in it slows down the entry of glucose into the bloodstream and prevents a rise in the blood glucose level.

Moreover, bajra helps in the management of high cholesterol level, prevents weight gain, promotes satiety and improves digestion.

3. Sorghum Or Jowar

Jowar Grains

Jowar is a gluten-free grain, which is ground into flour and used for the preparation of chapati, dosa, bhakri, and cheela in India. This ancient Indian grain is a member of the millet family and one of the healthiest choices for your carbohydrate intake.

It is packed with vitamins and minerals, which include B-complex vitamins and copper, calcium, zinc, potassium and phosphorus.

Eating jowar regularly keeps you full for a longer period of time and keeps hunger pangs at bay. Hence, it is useful for people who want to lose weight and stay fit. Diabetics and individuals with altered lipid profile also must make jowar a part of their daily diet.

4. Ragi Or Nachni

 

Ragi is a super-food, which is regularly used in the kitchens of South India. Dosa, kanji and other food items made from ragi are a staple there. Not only adults, but ragi is an excellent food ingredient for babies too.

It is a good source of calcium, which makes it beneficial for the overall skeletal health. Besides this, regular intake of ragi battles anaemia, aids weight loss, fights depression and maintains blood pressure within normal range.

So, the bottom line is, adopt the foods that your grandparents used to eat. Make ancient Indian grains a part of your regular diet and give them a huge place in your kitchen and dining table.

Read: How to make Ragi porridge for your six-month-old baby

References:
www.ncbi.nlm.nih.gov/pmc/articles/PMC3146027/
www.ncbi.nlm.nih.gov/m/pubmed/22515252/
www.sciencedirect.com/topics/agricultural-and-biological-sciences/pearl-millet
www.ncbi.nlm.nih.gov/m/pubmed/25875451/
www.ncbi.nlm.nih.gov/m/pubmed/23522794/