Kodo is also a rich source of minerals like iron, magnesium, and phosphorous. And also rich in antioxidants, which may help protect against chronic diseases.
In terms of nutritional facts, 100 grams of kodo millet contains around:
Kodo can be used in a variety of recipes, such as porridge, upma, idli, dosa, and as a replacement for rice in dishes like biryani. It can also be ground into flour and used in baking.
Overall, kodo is a nutritious and versatile grain that can be a healthy addition to your diet.
In addition to its nutritional benefits, kodo may also have potential health benefits. Some studies have suggested that consuming kodo may help improve heart health by reducing cholesterol levels and blood pressure. It may also help regulate blood sugar levels and improve insulin sensitivity, making it a good choice for people with diabetes.
A hearty and flavorful alternative to traditional rice-based dishes Kodo Millet Pulao: No difference in taste, so excellent healthy alternate for rice or wheat. You can replace any recipe using rice with kodo millet.
A wholesome alternative that brings a unique and wholesome touch to your breakfast or mealtime experience Kodo Dosa: Mix little kodo flour, rice flour, urad dal, fenugreek seeds, salt, and water to make a batter. Allow it to ferment overnight and then use it to make dosas.
A delightful fusion of wholesome ingredients that transforms a classic dessert into a nourishing and satisfying culinary experience Kodo Payasam: Cook together kodo millet, saffron and milk on slow heat untilkodo payasam the millet gets mashed. Add sugar and stir gently to cook payasam.
Making a delightful and satisfying choice for a wholesome meal Kodo Pongal: Cook Kodo millet and moong dal in a pot with water, ginger, green chili, and cumin to make a traditional South Indian dish.
Kodo millet is also a good source of antioxidants, which are compounds that help protect the body against damage from free radicals. These antioxidants, along with other nutrients in kodo, may help reduce the risk of certain types of cancer, such as colon and breast cancer.
Kodo is also easy to digest, which makes it a good choice for people with digestive issues. It is also gluten-free, making it a good alternative for people with gluten sensitivities or celiac disease.
In terms of culinary, Kodo can be cooked in various ways, such as boiling, roasting, or pan-frying. It can be used as a replacement for rice in dishes like biryani and can also be used to make porridge, upma, and dosa. Kodo flour can also be used in baking to make bread, pancakes, and other baked goods.
Kodo is also an important crop in many regions across the world, particularly in India and Africa where it is a staple food for many people. This makes it a good option for promoting food security in these regions.
Overall, kodo is a nutritious, versatile, and sustainable grain that has potential health benefits. It is a good choice for those with gluten sensitivities, diabetes, and heart disease. And also a smart crop that can help with food security in many regions.
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