For your information, let us tell you that coarse grains like jawar, millet and ragi are rich in minerals like fiber, vitamins, iron and protein. Also, these grains are known as gluten-free superfoods, which are extremely helpful in controlling diabetes. In such a situation, today we will tell you about the benefits of consuming coarse grains such as ragi, millet and jawar.
For a long time, the discussion of coarse grains has intensified among the people not only in India but all over the world. Because this year i.e. 2023 is being celebrated as the International Year of Millets on the call of the Government of India. The Government of India, which is engaged in promoting the cultivation and use of coarse grains, is constantly making efforts to ensure that coarse grains reach every household in India. Also, people can get information about the benefits of consuming coarse grains.
In fact, it is clearly evident that millets like jowar, bajra and ragi are rich in minerals like vitamins, iron, protein and fibre. Also, these grains are known as gluten-free superfoods, which are extremely helpful in controlling diabetes. Gluten is a protein found in wheat, rye and barley. Also, a gluten-free diet helps in improving health, reducing weight and increasing energy.
Also, eating millets can be beneficial for individuals who have heart-related diseases. Because by eating jawar and millet blood circulation remains very good. In such a situation if you are a heart patient then you must consume jawar and millet. Apart from this, Shri anna is also very beneficial in increasing the digestive power in case of constipation or acidity in the stomach. Let us tell you that millets are also known as immunity boosters. Millets have been considered excellent in relieving various health problems like asthma, metabolism and diabetes.
Hypothyroidism is also known as underactive thyroid. If a person is suffering from this disease, they should avoid consuming coarse grains. Because, coarse grains contain goitrogen which can hinder the absorption of iodine. However, when food is cooked, the amount of goitrogens present in it can be reduced due to cooking. But it can't be completely eliminated.