Gluten is a protein that occurs naturally in grains like wheat, barley, and rye. People with celiac disease or non-celiac gluten sensitivity must avoid it because it triggers harmful digestive symptoms, such as diarrhea and nutrient malabsorption ( 29).

Aside from the phenolic content and antioxidants which are important factors in preventing ageing, finger millet and kodo millet have specifically shown potential in inhibiting cross-linking of collagen. Collagen cross-linking is the process by which cross-links form between or within collagen molecules in tendons, skin, and even blood vessels. Collagen is what gives tissues their elasticity, and cross-linking reduces this ability, leading to the stiffness commonly associated with age. #7 Ragi Reduces “Bad” Cholestrol, Prevents Cardiovascular Disease Shamai K, Bianco-Peled H, Shimoni E. Polymorphism of resistant starch type III. Carbohydr Polym. 2003; 54:363–369. [ Google Scholar] Rasmussen O, Winther C, Hermansen K. Glycemic responses to different types of bread in IDDM patients: studies at constant insulinaemia. Eur J Clin Nutr. 1991; 45(2):97–103. [ PubMed] [ Google Scholar]Shobana S, Malleshi NG. Preparation and functional properties of decorticated finger millet ( Eleusine coracana) J Food Eng. 2007; 79:529–538. [ Google Scholar] Seetharam A, Ravikumar RL. Blast resistance in finger millet—its inheritance and biochemical nature. In: Riley KW, Gupta SC, Seetharamn A, Mushonga JN, editors. Advances in small millets. New York: International Science Publisher; 1994. pp. 449–465. [ Google Scholar] Bravo L. Polyphenols: chemistry, dietary sources, metabolism and nutritional significance. Nutr Rev. 1998; 56:317–333. [ PubMed] [ Google Scholar] In fact, research suggests that making baked goods with millet flour significantly enhances their nutritional profile by increasing their antioxidant content ( 34).

Antony U, Moses LG, Chandra TS. Inhibition of Salmonella typhimurium and Escherichia coli by fermented flour of finger millet ( Eleusine coracana) World J Microbiol Biotechnol. 1998; 14:883–886. [ Google Scholar] Millets are rich in dietary fiber, both soluble and insoluble. The insoluble fiber is a prebiotic, which means it supports good bacteria in your gut. The fiber also adds bulk to poop, helping keep you regular and reducing your risk of colon cancer. iii) Germinated and ungerminated millet phenol extract—against Bacillus cereus, Staphylococcus aureus, Yersinia enterocolitica, Escherichia coli, Listeria monocytogenes, Streptococcus pyogenes, Pseudomonas aeruginosa, Serrtia marcescens, Klebsiella pneumonia Khetarpaul N, Chauhan BM. Effect of natural fermentation on phytate and polyphenol content and in vitro digestibility of starch and protein of pearl millet ( Pennisetum typhoideum) J Sci Food Agric. 1991; 55:189–195. [ Google Scholar] Sagum R, Arcot J. Effect of domestic processing methods on the starch. Non-starch polysaccharides and in vitro starch and protein digestibility of 3 varieties of rice with varying levels of amylose. Food Chem. 2000; 70:107–111. [ Google Scholar]Journal of Food Science and Technology: “Health benefits of finger millet polyphenols and dietary fiber: a review.”

Frontiers in Sustainable Food: “Nutritional Significance and Antioxidant-Mediated Antiaging Effects of Finger Millet: Molecular Insights and Prospects.” This crop is also divided into two categories — large and small millets, with major millets being the most popular or commonly cultivated varieties ( 4). Like other grains, such as wheat or corn, millet isn't a low-calorie food, so eat it in moderation. A single serving of cooked millet is about 1 cup. Millet expands when cooked, so pay attention to how much you’re serving. How to Cook Millet

Hegde PS, Chandrakasan G, Chandra TS. Inhibition of collagen glycation and cross linking in vitro by methanolic extracts of Finger millet ( Eleusine coracana) and Kodo millet ( Paspalum scrobiculatum) J Nutr Biochem. 2002; 13:517–521. [ PubMed] [ Google Scholar]

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