Scroll below for some health benefits of bajra that will make you add it to your diet.
Bajra, also known as pearl millet, is a major source of nutrition in their origin countries of India and Africa. The edible seeds of the pearl millet plants are generally cooked as a cereal grain or grounded to be used as flour.
Pearl Millet is rich in vitamins and minerals and, therefore, a source of the below health benefits.
Aids in weight loss
Bajra is high in fibre, thus, it takes more time for it to move through the digestive tract. This curbs the hunger pangs for a longer time and avoids mid-meal eating. Additionally, the grain is a low-calorie density food, which aids in losing weight.
Controls diabetes
Due to the high fibre and magnesium content of pearl millet, it releases glucose at a slower rate than other foods. Hence, helping you maintain your blood sugar levels and controlling diabetes.
Keeps the digestive system in check
The content of insoluble fibre works as a pre-biotic in your gut, helping keep your digestive system healthy. Also, the insoluble fibre is essential for a proper bowel movement and relieving constipation.
Helps maintain a healthy heart
Bajra or pearl millet is rich in magnesium, which is an essential nutrient for keeping your heart healthy. The potassium in the grain dilates the blood vessels, which lets blood flow more easily and reduce overall blood pressure.
Releases toxins
Bajra contains catechins that help regulate and promote the effective functioning of the liver and kidney, thus, helping your body release toxins faster.
Bone health
The phosphorus in bajra works closely with calcium to help build and strengthen your bones. A strong bone is essential to prevent them from becoming brittle as you age.
Prevents anaemia
Anaemia is a condition caused by iron deficiency due to the less oxygen being delivered to tissues, causing carbon dioxide buildup. Therefore, it is essential to eat iron-rich foods like bajra. Every 100gms of bajra contains 8mg of iron.
You can make khichdi or porridge out of the grain or ground it to make flatbreads. Many people across India also add it to salads and various South Indian Dishes. To reap the benefits, use bajra at least in one meal twice a week.
