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Amaranth Seed
Amaranth is a plant. The seed is used as food. Amaranth needs to be cooked and prepared, just like any other grain. Amaranth seeds are consumed in salads, main course, deserts & cookies as whole as well as flour. Amaranth carries high quantities of phenolic acid, vanillic acid, p-hydroxybenzoic acid, and gallic acid. The seed of Amaranth while cooking releases an intense grass aroma that translates to an herbal, nutty flavor reminiscent of hay.
Barley Dalia
Barley is a cereal grain with a chewy texture and mild, nutty flavor. Barley grain dalia which is easy to cook and digest. It is made by an innovative process to retain all the goodness of this ancient wonder grain. It’s the seed of a type of grass that grows in temperate climates throughout the world and one of the first grains to have been farmed by ancient civilizations. Barley contains many important vitamins, minerals and antioxidants.
Chia Seeds
Chia seeds are often referred to as a “superfood”. Chia seeds have an extremely subtle flavor and are therefore prioritized for texture over taste. The small seeds hold the holy trinity of nutrition—fiber, protein, and omega-3 fatty acids. Chia seeds also contain key minerals like calcium and magnesium. They also contain all nine essential amino acids, which are the muscle-building protein building blocks our bodies need but don’t produce naturally—we have to get them through our food.
Quinoa Seed
Quinoa is a gluten-free seed that can make a great substitute for rice and other grains. Use quinoa in just about any recipe calling for rice or another whole grain, such as rice salads, couscous recipes, or pilafs. If you keep some cooked quinoa on hand in either the fridge or freezer, you are always ready to toss it into any dish for added texture, body, and nutrition. Quinoa delivers complete protein, providing all nine essential amino acids, something rare to find in a plant product.
Ragi Whole
Ragi is the common name of Finger Millet in South India more particularly in Karnataka & Andhra. It is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also has good amount of iron and other minerals. It is low in fat most of which are unsaturated fats. Ragi (Finger millet) is especially valuable as it contains the amino acid methionine, which is lacking in the diets of the poor who live on starchy staples such as cassava, plantain, polished rice, or maize meal. In many parts of the world, ragi has traditionally been used in food products and various food items; porridge, unleavened bread, cookies, cakes, couscous, and malted beverages are made from these versatile grains. Boiled ragi seeds are one of the simplest uses. The small, corneous grains are normally desired for this type of food product and then made into porridge with water or milk.
Red Rice Poha
Red rice is one of the best sources of healthy carbohydrates. It provides a good amount of energy to the body for its daily activity. Just like white poha, red rice poha can be used for every dish. Moreover, unlike white rice, red rice doesn’t undergo excessive processing, and as such the other bran layer remains intact, which is rich is fiber, vitamin B, and minerals like calcium, zinc, iron, manganese, magnesium etc. Red rice is also enriched with antioxidants
Wheat Dalia
Plain Dalia/ broken wheat is a high fiber and contain natural proteins, vitamins & minerals that are good for health. It can be easily made in a pressure cooker. Fine ground wheat kernels (dalia) are versatile staple of Indian cuisine, usually used to prepare wheat kheer or sweet lassi w/milk. Also used in pilafs, soups, bread and other vegetables, meat and grain dishes. Broken wheat is great to be included in your diet. Broken wheat is made with whole wheat that is cracked.
White Rice Poha
White poha or flattened white rice is made from white rice by pressing it. Depending on the pressure applied the thickness of the poha can be altered. Other popular names are avalakki, rice flax flattened rice, beaten rice, poha, atukulu and aval. It is very easy to cook and is convenient for making a wide variety of quick snacks. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. Thick beaten rice absorbs more liquids and hence retains the flavors. Other popular names are Rice flakes, flattened rice, beaten rice, and poha. The poha is easy to digest.
White suji
Semolina or sooji or rava – it is all the same and there is no denying that it occupies a top slot in the Indian kitchen and its name finds a presence in the monthly grocery list, on par with rice and dal. These versatile granules are your time-saver on a busy day as they can be cooked into numerous dishes in a jiffy. Suji contains proteins, thiamin, riboflavin, iron, magnesium, and most important content fiber.