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Kodo millet is naturally grown in the Himalayan region and has been an integral part of Northern India’s cuisines for ages.

Being around for 3000 years and constantly evolving, Kodo millet has survived the tough times to emerge as a drought-resistant and pest-resistant hardy crop that requires little to no pesticides/insecticides. It can be grown easily in both the Rabi and Kharif seasons.

Kodo millet health benefits are endless. Its higher iron level helps in anaemia; its high protein and fibre content make it a diabetic-friendly grain; it works as a blood purifier; aids in kidney functions; strengthens the immune system; and makes heart muscles stronger.

Kodo millet, or millet also referred to as “nutria-cereals”, contains a high amount of vitamins, minerals, and phytochemicals containing sulphur. The scientific name for Kodo millet is “Paspalum scrobiculatum.

It is also rich in essential amino acids, like lysine, threonine, isoleucine, valine, and sulphur rich amino acids.

Kodo millets are rich in vitamin B3, vitamin B6, and folic acid, as well as minerals, such as calcium, potassium, magnesium and zinc.

Let’s see the general nutritional components of Kodo millet below.