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Sunday, 24 June 2012

Bajra


What is Bajra
Bajra is pearl millet, one of 6000 varieties of millet world wide. The grains range in colour from pale yellow through to grey, white and even red. Pearl millet is the most widely cultivated in Asia and Africa, with Foxtail or Italian millet (Setaria italica) coming a close second. Millet ranks as the sixth most important grain in the world.





Health Benefits

  • It is comparatively high in proteins and has a good balance of amino acids. Thus it plays a important role in metabolism.
  • It is a better source of iron than other grains. This ensures a good count of hemoglobin, thus avoiding symptoms of anemia etc.
  • It is a moderate source of thiamine (vitamin B1).Thiamine helps in blood circulation and is required for a healthy nervous system.
Medical disclaimer:
 
The information and reference guides in this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications.


Names In Other Languages for Bajra (Arabic, Assamese, Bengali,Chinese, French, German, Gujarati,Hindi, Kannada, Malay, Malayalam, Oriya, Sinhala, Spanish, Tamil, Telugu, Turkish, Urdu):




Nutritional value
 
Nutritional value per 100 g. 
     Energry(Ecals)361                                 
     Moisture(gm)12                                 
     Protein(gm)12                                 
     Fat(gm)5                                 
     Mineral(gm)2                                 
     Fibre(gm)1                                 
     Carbohydrates(gm)67                                 
     Calcium(mg)42                                 
     Phosphorous(mg)296                                 
     Iron(mg)8                                 
Read more:Nutrition Value in BAJRAhttp://www.medindia.net/calories-in-indian-food/Common_Foods/Cereal_grains_and_products/bajra.htm#ixzz1xv5txL7w 


Bajra Substitute

N/A

Where it can be used

It is commonly consumed in the form of breads (whether leavened or unleavened), porridges and khichadi etc. When using for Bajra khichadi etc, soak overnight and then pressure cook with gren moong dal till soft. Temper with ghee and spices. This a traditional Rajasthani recipe. 

When processed into a flour, it is used to prepare bajra rotlis, khakras, bhakri, stuffed parathas etc.
Use the flour to make healthy muthias, dhoklas, chaklis etc.

How to Store

Always store in air tight containers in a cool dry place. It is best to use fresh bajra. Thus purchase in smaller quantities.

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