Bajra, also known as pearl millet, is a staple food in many parts of India, particularly in rural areas. It is commonly consumed by a large portion of the population, including both adults and children. Bajra is highly regarded for its nutritional value and health benefits.
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One of the key reasons why bajra is widely eaten in India is its affordability and accessibility. It is a cereal grain that can be easily cultivated in arid and semi-arid regions, making it a suitable crop for many farmers. As a result, it is readily available in local markets and grocery stores throughout the country.
Bajra is a rich source of various essential nutrients, including dietary fiber, protein, vitamins, and minerals. The high fiber content in bajra aids in digestion and helps prevent constipation. It also helps regulate blood sugar levels, making it beneficial for individuals with diabetes. Additionally, bajra contains important amino acids, which are the building blocks of proteins and are necessary for various bodily functions.
Many people incorporate bajra into their diets in various forms. It can be ground into flour and used to make a variety of traditional dishes like rotis (flatbreads), bhakri (thicker bread), and porridges. Bajra flour is also used as a thickening agent in soups, stews, and sweet dishes. In addition to being consumed as a staple food, bajra is sometimes used in the preparation of alcoholic beverages and animal feed.
Bajra’s popularity is not limited to India alone. It is also consumed in other parts of the world, particularly in Africa, where it is a staple crop in many countries. Due to its nutritional value and versatility, bajra continues to be widely consumed globally as a healthy and economical food source.