The sustainability of millets and the advantages they bring for human health

Abstract

 Traditional grains known as millets have been farmed and eaten in the Indian subcontinent for more than 5000 years. Yajurvedic scriptures dating back thousands of years contain allusions to millets, including those for foxtail millet (priyangava), barnyard millet (aanava), and black finger millet (shyaamaka). The majority of millet crops are indigenous to India and are referred to be "nutri-cereals" since they contain the majority of the nutrients needed for the body to operate normally. Sorghum, pearl millet, finger millet, foxtail, tiny, kodo, proso, and barnyard millet are among the nutrient-dense cereals known as millets. These are one of the oldest foods known to humanity. Millets were on the dining table of Indians until 50 years ago. It was a staple food and integral part of local food cultures and traditions. But, just like many other things, millets have come to be looked down upon by modern urban consumers. Millets too have been discarded as being too primitive to be used, forgetting the roots. Before Green Revolution, millets made up around 40 percent of all cultivated grains in India (contributing more than wheat and rice).