Bran: The multi-layered outer skin of the kernel that helps to protect the other two parts of the kernel from sunlight, pests, water, and disease. It contains important antioxidants, iron, zinc, copper, magnesium, B vitamins, fiber, and phytonutrients.
Germ: The embryo, which, if fertilized by pollen, will sprout into a new plant. It contains B vitamins, vitamin E, antioxidants, phytonutrients, and unsaturated fats.
Endosperm: The germ’s food supply, which, if the grain were allowed to grow would provide essential energy to the young plant. As the largest portion of the kernel, the endosperm contains starchy carbohydrates, proteins, and small amounts of vitamins and minerals.
Source for kernel diagram: http://wbc.agr.mt.gov/Consumers/diagram_kernel.html
Can you say or share link about nutrient that millets husk contains or in other words nutrient lost via de-husking millets
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Two things: please note that the nutritional contents of husk are never accessible to human digestive systems. So in some sense, it was never ours to lose during dehusking of these grains. There are multiple resources online addressing this particular Q. Here’s one place you could start … https://www.feedipedia.org/node/15695
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Hi,
Dr Khader says that millets have fiber in its 7 different layers, even if the millet is polished, he says it’s okay because you’ll get your fiber. Is it true? How and where is the fiber present after it’s polished or dehusked?
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Dear Maithri,
The fibre content in a cereal grain is primarily in the husk and the bran layers according to traditional, scientific and evidential knowledge. The bran needs to be retained as much as possible in order to increase the fibre we get from our cereal grains. We cannot digest the husk and do need to remove it. Hope this helps.
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Is the bran present in all the 7 layers of the millet? Is the millet still healthy and nutritious even after the outer layer of the bran has been removed?
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No the bran is a layer of the grain. It is not present through out the grain.
We have to remove the outermost layer, the husk, in Foxtail, Little, Kodo, Proso, Barnyard and Brown Top Millets as we humans cannot break the husk or digest it and cannot reach the inner parts of the grain that we can digest. But care has to be taken to retain as much of the bran as possible and with minimum damage.
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Bran will be a part of Navane rice ?.
And any harm in eating the husk?.in stores i get both the varieties
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The simplest test to check if the rice you have recently purchased has at least some bran still on is to observe the top of the water as the rice is being cooked. If there is a coloured film formed like cream over hot milk, there still some bran on. If such a layer does not form, the rice is fully polished. This holds for not just foxtail or other millet rices, it also applies to paddy rice.
The millet husk contains hard cellulosic material. Human stomaches cannot digest these. So even if one is able swallow the grains with their husk on, it will essentially pass through the system. So we do not really benefit from eating millets that still have their husk on.
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like to know diffeent recipes of millets
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there are many listed on our blog. and there are many different sites with these recipes a days. Please search for them online.
Apologies for the delayed reply…
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Germ: The embryo, which, if fertilized by pollen, will sprout into a new plant. It contains B vitamins, vitamin E, antioxidants, phytonutrients, and unsaturated fats.
Some body should edit this narration/definition
Madhava Rao.
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Thank you for writing to us. Could you suggest what needs to be edited? I do see that the fatty acid content in the bran layer has been missed out and that the germ is rich in proteins. The original source cited has moved to http://www.wheatmontana.com/farm-table/whole-grain-health# and the content on our blog seems to reflect the content there.
We look forward to hearing back from you. Thank you !
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Raagi (Finger millet) & Kambu (Pearl millet) can be sprouted.
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Which millets can be sprouted ?
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i see millets with a shiny skin on and without a shiny skin. like sorghum will be having a black or red shiny skin on it, but inside it will be cream white. or sometimes inside it will be reddish or dark brownish depending on the variety. do you eat this shiny part? what is the shiny part called?
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The shiny part is called Hull, it is also called Husk. Not all millets have husk, millets like Foxtail, Little, Kodo, Proso, Barnyard have husk. These millets need to be dehulled and made in to rice, then only they can be eaten, the shiny husk is non edible.
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