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KNOw About Millets
Millets are one of the oldest form of foods known to mankind and possibly the first cereal grain that is consumed by human. They are considered to be the least allergenic and most digestible grains available. Millet grains are highly nutritious, non-glutinous and non acid forming foods. Hence they are soothing and easy to digest. Millet porridge is a traditional food in Russian, German, and Chinese Cuisines. In Russia, it is eaten sweet (with milk and sugar added at the end of the cooking process) or savoury with meat or vegetable stews. In China, it is eaten without milk or sugar, frequently with beans, sweet potato, and/or various types of squash. In Germany, it is also eaten sweet, boiled in water with apples added during the boiling process and honey added during the cooling process.
India is the world's largest producer of millet. In 1970s, all of the millet crops harvested in India were used as a food staple. By 2000s, the annual millet production had increased in India, yet per capita consumption of millet had dropped by between 50% to 75% in different regions of the country. As of 2005, most millet produced in India is being used for alternative applications such as livestock fodder and alcohol production. Indian organizations are discussing ways to increase millet use as food to encourage more production.
Millets contain low phytic acid and are rich in dietary fiber, iron, calcium, and B vitamins. Compared to rice, especially polished rice, millets release lesser percentage of glucose and over a longer period of time. This lowers the risk of diabetes.They are particularly high in minerals like iron, magnesium, phosphorous and potassium. Finger millet is the richest in calcium content, more than 10 times that of rice or wheat.
People affected by gluten-related disorders, such as coeliac disease, non-celiac gluten sensitivity and wheat allergy sufferers, who need a gluten-free diet, can replace gluten-containing cereals in their diets with millet. Nevertheless, while millet does not contain gluten, its grains and flour may be contaminated with gluten-containing cereals.