Description: It is grown in bulk in Africa and India and has been a staple diet for Indians since pre historic times. Rajasthan produces maximum bajra in India.
These tiny brown grains have a nutty and bitter after sweet taste.
Commonly used in: Porridge, khichidi, salad, puloa, breads.
Health benefit: Among other things, Bajra is high in proteins with a good amount of amino acids, it is a good source of iron, which helps formation of hemoglobin in blood thus preventing anaemia, and it is a moderate source of vitamin B1, which is required for a healthy nervous system. It is comparatively high in proteins and has a good balance of amino acids. Thus it plays an important role in maintaining the metabolism.