Nearly 3,000 years ago, Kodo millet was domesticated in India.It grows in humid tropics and subtropics areas all throughout the old world.In India, it is a small grain crop, although it is significant on the Deccan plateau.
The entire grain contains a significant amount of fibre. The nutritional value of the protein in kodo millet, which has about 11% of it, has been shown to be comparable to that of other small millets but somewhat superior to that of foxtail millet.Similar to other dietary grains, adding additional protein from legumes can boost the nutritional value of Kodo millet protein.Natural sources of iron and protein include millets.
Kodo millet has a high lecithin content, is very simple to digest, and is highly good for boosting the neurological system.Millets are a good source of calcium, iron, potassium, magnesium, zinc, and the B vitamins, including niacin, B6, and folic acid. Millets are gluten-free.They are therefore unsuitable for raising bread, although they are advantageous for those who are sensitive to gluten.