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100% natural without additives
Healthy and low in calories
A source of protein
Suitable for vegetarian food
Kodo Millet is low in calories and fat but rich in dietary fiber. It lowers total blood cholesterol and promotes healthy gut bacteria.
Kodo millet is also known as varagu in Tamil and is a digestive friendly millet. It is rich in phytochemicals that help reduce cancer risks. It helps reduce knee and joint pain and is good for diabetics too. It also helps to reduce the risk of nerve disorders, especially in the eyes.
Kodo millet can be a great alternative source of rice and wheat.
Millet is usually boiled, but it is also delicious when roasted. In the latter case, you will get a nutty flavor. It has a powerful aroma and is a good alternative to other cereals. Moreover, millet is naturally gluten-free.
Native Food produces all its products exclusively with natural ingredients, without preservatives, without added colors, without flavor enhancers. Taste the difference.
Millet can be roughly divided into 2 types:
Small millets: these are peeled because they have an indigestible skin.
Large millets: these do not have a hard, indigestible skin and you can also eat unpeeled (whole grain).
Energy value / Calories: 1384 kJ / 331 kcal
Fat: 2.55 gr
Of which saturated: 0.25 gr
Carbohydrates: 67 gr
Of which sugars: 0 gr
Fiber: - gr
Protein: 8.92 gr
Salt: 0 gr
Sodium: - mgr
This product is packaged and / or stored in a company that also processes products containing wheat, nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulphite, fish and molluscs. Despite all precautions, this product may contain traces of these allergens.
Keep in a cool, dark and dry place. After opening, transfer the contents to an airtight container.
Simply said, you use millet as you use rice. So you can simply cook millet, steam it, make risotto or pilav, (semi-) ground it into flour for baking (often in combination with other types of flour) or to make (semolina) porridge or other desserts. Millet is also soaked and only then ground into slurry to bake pancakes. You can also roast millet into a kind of small popcorn or use it as couscous or bulgur. In India, millet is often cooked in a pressure cooker, not so much to save time, but for an extra fluffy result. Loosen the grains after cooking, a bit like with couscous, to prevent them from clumping together. The different types of millet taste about the same (a little grainy and a little bitter) and can all be prepared in the same way.