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Rice that has been parboiled, rolled, flattened and dried to produce flakes. They dont have any particular aroma of their own.
They are capable of absorbing liquids when used in recipes. They are popular in preparation of cereals and snacks.
Good iron content, as it usually involves passing through iron rollers. To enhance iron absorption , you could squeeze a bit of lime in your poha. or accompany your delicacy with a vitamin C rich fruit.
In process of soaking, partial fermentation takes place. This retains beneficial bacteria that are good for gut health.
Brown top Millet has the highest amount of maximum digestable Fibre Content among the
Sorghum is a millet known as Jowar in Hindi. Split Sorghum is also known as Jowar Da
Karunguruvai is a traditional rice variety native to the South Indian parts like Tamilnadu, Ker
Barley dalia is a staple cereal grain popular for breakfast meal and savored for its
Ancient grain / 'Super Food' Red Quinoa has the highest protein content of all grains and is gluten