DISCOVERING MILLETS:A

NUTRITIOUS DIET

CLASS X
ST.JOSEPH SCHOOL
 INTRODUCTION TO
MILLETS
Millets are group of small-seeded grains that
have been cultivated for thousands of years.

They are known for their nutritional value,

resilience to water.

Common types include pearl millet, foxtail

millet, finger millet, and sorghum.
 HISTORY OF MILLETS
Millets were cultivated in Asia and Africa more than 4,000
years ago, and they were major grains in Europe during the
Middle Ages.

According to research, millets were consumed in the Indus

Saraswati Civilization.

It is said that Asians used to eat millets even before major
crops like rice and wheat.

Millets made up around 40% of all cultivated grains in India.

It is considered as the first dry crop cultivated in India.

 NUTRITIONAL Millets Nutritional Value
Fat Carbohydrates
BENEFITS Protein Sodium
Dietary Fiber Calcium
 Millets are rich in dietary fiber,
1% 9% 4%
vitamins, and minerals like
11%
iron, calcium and phosphorus.

 They offer a good source of

protein and are gluten free,
making them suitable for 75%
people with dietary restrictions.

 Regular consumption of NUTRITIONAL VALUE OF

millets can help manage blood
sugar levels and promote heart MILLETS [PER 100 gm]
health.
 ENVIRONMENTAL BENEFITS
Their short growth cycle makes them suitable for regions with
uncertain rainfall patterns.

 Cultivating millets can contribute to sustainable agriculture and

reduce the strain on water resources.

Millets are considered climate resilient crops, requiring less water

compared to major cereals like rice and wheat.

Consider adding them to your

plate for a healthier and more
Planet-friendly lifestyle.