Types: Sorghum and finger millet
In India, sorghum is commonly referred to as "jowar." It's typically grown when it's warm, and it's also resistant to certain types of pests. However, it cannot survive in cold climates. Sorghum is also known as "guinea corn" or "great millet." Sorghum is used traditionally for making flat breads or also called as rotis. It is loaded with fiber, iron and protein. Sorghum is also helpful in lowering cholesterol because it contains policosanols, which is a great option for those intolerant towards wheat.
This is also known as "ragi", and is considered to be a health alternative to rice and wheat. Finger millet is an essential component in the South Asian and African regions. It can be stored for a number of years, and because of this, it's also considered a famine crop. Finger millet is easily digestible, versatile and rich in nutrients, like amino acids and proteins. It's also a great option for children, because it can aid in their development throughout their growth. You can cook it in the same way you cook rice, or ground it so it can be porridge. "Ragi" can also be used for cakes. Primarily, finger millet is used as a grain in meals, and is not given to livestock. You can cook it similar to rice or ground it to make porridge.