What is Bajra?

The most widely grown millet variety is pearl millet, commonly known as ‘Bajra’ in Hindi. Since prehistoric times, it has been grown in Africa, and therefore on the Indian subcontinent. The Sahel zone of West Africa is the centre of diversification and suggested area of domestication for the crop.

Bajra Nutrition

Here’s the typical nutritional profile of 1 cup (170 grams) of cooked millet.

• Calories: 201
• Protein: 6 grams
• Fat: 1.7 grams
• Carbs: 40 grams
• Fiber: 2 grams
• Sodium: 286 mg
• Folate: 8% of the Daily Value (DV)
• Iron: 6% of the DV
• Magnesium: 18% of the DV
• Thiamine: 15% of the DV
• Niacin: 14% of the DV
• Phosphorus: 14% of the DV
• Zinc: 14% of the DV
• Riboflavin: 11% of the DV
• Vitamin B6: 11% of the DV

Here are the top 5 reasons to eat Bajra during this winter season.

No.1. Helps Manage Diabetes

Fibre consumption in our daily diet has a negative impact on diabetes control and prevention. Because of its high fibre content, bajra has a beneficial effect on diabetes. Bajra also contains magnesium, which has been linked to a lower incidence of diabetes.

No.2. High in Protein and Fiber

One cup of Bajra Flour makes around 4 Rotis. So each Bajra Roti yields about 1.8 grams of protein which may be an excellent source for Vegetarian protein. This key nutrient is required to create muscle mass and noursih each and each cell of the body. Fiber may be a key nutritent that may be an ally of your gastrointestinal system. It helps cleanse the gut and stop constipation. It also keeps you full for a while and thus avoids binge eating and weight gain. 

No.3. Gluten-Free

People with disorders can’t tolerate gluten, not even small amounts. Just 50 milligrams of the protein—about the quantity in one small croutons is enough to cause trouble. In people with the disorder, gluten within the bloodstream triggers an immune reaction that damages the liner of the tiny intestine. This will interfere with the absorption of nutrients from food, cause a number of symptoms, and cause other problems like osteoporosis, infertility, nerve damage, and seizures.

Gluten sensitivity

A related condition called gluten sensitivity or non-celiac gluten sensitivity can generate symptoms almost like disorder but without intestinal damage. Not long ago, the disorder was diagnosed by the process of elimination. Today it is often identified with a biopsy for the presence of antibodies against a protein called tissue transglutaminase. A biopsy of the intestine confirms the diagnosis.

Great healthy option for those that are intolerant to Gluten. Choose Bajra Aloo Roti over Whole Wheat Roti.

No.4. Lower Cholesterol and vital sign 

Bajra’s high fibre content lowers bad cholesterol (LDL) while increasing the benefits of good cholesterol (HDL) (HDL). Jowar Bajra onion Roti may be a true fiber-rich meal that will satisfy your taste senses while also keeping your cholesterol levels in line. Potassium is abundant in bajra and jowar. Potassium is important for people with high vital signs since it reduces sodium’s influence. If you have high vital signs and take medicine, the medications function by eliminating salt and potassium from the kidneys. So you’d like to increase your potassium intake in this situation.

No. 5 Reduce the danger of childhood asthma and ‌Boost your energy state. 

A study of Dutch children aged 8 to 13 showed that children who ate a diet high in whole grains were 54% less likely to possess asthma. The probability of the youngsters having asthma with bronchial hyperresponsiveness (BHR), which is an increased sensitivity to factors that cause narrowing of the airways, was reduced by 72% in children who ate tons of whole grains. Magnesium is vital for the cells in your body. It plays a task in converting food into energy, regulating your systema nervosum, and creating new proteins. One of the primary symptoms of magnesium deficiency is fatigue. Foods high in magnesium like bajra can assist you in getting enough magnesium in your diet and increasing your energy state.

Here may be a recipe of Bajra.

When one thinks of homely food, khichdi is the first option that involves the mind. A wholesome khichdi can warm your heart and cause you to be comfortable after an extended and busy day. This sumptuous Bajra Khichdi is certain to measure up to your expectations. Rajasthanis use more millets like bajra than rice, and thus recipes like khichdi that are typically made with rice in other parts of the country are made differently in Rajasthan. In winter, Rajasthani bajra khichdi is right to combat the weather.

 Steps for making bajra khichdi

• To form bajra khichdi, rinse and soak bajra for 8 hours.
•  Bajra keeps the body warm and is good to consume during winters as they absorb the nutrients and build muscle tissue. 
• Further, combine the bajra, moong dal, salt and a couple of cups of water during an autoclave, mix well and pressure cook for 4 whistles. 
• Allow the steam to flee before opening the lid. 
• Keep aside. Heat the ghee during a deep non-stick pan and add the cumin seeds. 
• Add the cooked bajra-moong dal mixture and tiny salt, mix well and cook on a medium flame for two to three minutes while stirring occasionally.
• Serve the healthy black millet Indian khichdi immediately. Though the recipe uses basic ingredients, the result and taste are luscious. 

If you’re trying to find something more elaborate in Rajasthani bajra khichdi, be happy to feature some spices to the tempering, or even contribute some chopped veggies into the cooker alongside the bajra and moong dal.

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