Pearl Millet
Pennisetum glaucum
Bajra
India's most widely grown millet, a staple of Rajasthan and Gujarat
Names in Indian Languages
| Language | Name |
|---|---|
| Hindi | बाजरा (Bajra) |
| Tamil | கம்பு (Kambu) |
| Telugu | సజ్జలు (Sajjalu) |
| Kannada | ಸಜ್ಜೆ (Sajje) |
| Malayalam | കമ്പം (Kambam) |
| Marathi | बाजरी (Bajri) |
| Bengali | বাজরা (Bajra) |
| Gujarati | બાજરી (Bajri) |
| Odia | ବାଜରା (Bajra) |
| Punjabi | ਬਾਜਰਾ (Bajra) |
| Sanskrit | वज्रान्न (Vajranna) |
Nutrition Profile
per 100g. Source: ICMR-NIN IFCT 2017 — Indian Food Composition Tables, National Institute of Nutrition, Hyderabad
Calories
361kcal
Protein
11.6g
Fiber
1.2g
Calcium
42mg
Iron
8mg
Glycemic Index
55(low)
| Nutrient | Amount per 100g |
|---|---|
| Calories | 361 kcal |
| Protein | 11.6 g |
| Fat | 5 g |
| Carbohydrates | 67.5 g |
| Fiber | 1.2 g |
| Calcium | 42 mg |
| Iron | 8 mg |
| Zinc | 3.1 mg |
| Phosphorus | 296 mg |
| Magnesium | 137 mg |
| Potassium | 307 mg |
Pearl Millet vs. White Rice
The health information below is for educational purposes only and is not medical advice. Consult a healthcare professional before making dietary changes. Read full disclaimer
Health Benefits
Rich iron source
Well EstablishedPearl millet contains 8.0mg iron per 100g, making it one of the best plant-based iron sources among cereals. This may help address iron-deficiency anemia, which is prevalent in India.
Source: ICMR-NIN IFCT 2017
May support cardiovascular health
Supported by ResearchThe magnesium and potassium content in pearl millet may support heart health by helping regulate blood pressure and maintaining healthy heart rhythm.
Source: Journal of Food Science and Technology
May support blood sugar management
Supported by ResearchWith a glycemic index of ~55, pearl millet releases glucose slowly into the bloodstream, which may be beneficial for people managing blood sugar levels.
Source: International Journal of Food Sciences and Nutrition
High energy grain
Well EstablishedAt 361 calories per 100g with good protein (11.6g) and fat (5.0g) content, pearl millet is an excellent energy source, especially for physically active people and laborers.
Source: ICMR-NIN IFCT 2017
Ayurvedic Properties
Rasa (Taste)
Madhura (sweet)
Virya (Potency)
Ushna (hot)
Vipaka (Post-digestive)
Madhura
Guna (Quality)
Guru (heavy), Snigdha (unctuous)
Dosha Effect
Vata
Increases
Pitta
Neutral
Kapha
Decreases
Therapeutic Uses
- Provides sustained energy and nourishment
- Strengthens muscles and tissues
- Useful in cold climates and winter season
- Traditionally believed to support lactation in nursing mothers
Classical Reference: Bhavaprakasha Nighantu, Dhanya Varga
Contraindications
- Not ideal for individuals with high Vata imbalance
- Should be consumed in moderation during summer
Ayurvedic information presented here is derived from classical texts for educational purposes. It is not medical advice. Always consult a qualified Ayurvedic practitioner or healthcare provider before making dietary changes based on Ayurvedic principles.
How to Cook Pearl Millet
Water Ratio
1:3
Soaking Time
No soaking needed
Cooking Time
20-25 minutes
Best Substitute For
Wheat flour (for rotis)
Texture
Slightly coarse and nutty
Flavor Profile
Mild, earthy
Cooking Tips
- 1.Best used as flour for making bajra roti or bhakri
- 2.Mix with wheat flour (50:50) if new to bajra for a milder taste
- 3.Serve bajra roti hot with ghee for best flavor and texture
- 4.Pearl millet flour does not keep long — grind fresh or refrigerate
Cultivation
Major States (India)
Rajasthan, Maharashtra, Gujarat, Uttar Pradesh, Haryana
Global Regions
West Africa (Sahel), East Africa, South Asia
Growing Season
Kharif (July-October)
Water Requirement
350-500mm rainfall
Soil Type
Sandy and loamy soils; tolerates poor, dry soils
Harvest Days
65-85 days
History
Origin Region
Sahel region of Africa
Domestication Period
Approximately 4500 years ago (~2500 BCE)
Archaeological Evidence
Archaeological evidence from Surkotada and Rojdi in Gujarat dating to approximately 2000 BCE confirms early cultivation in the Indian subcontinent.
Spread Pattern
Originated in the Sahel region of West Africa and spread to India around 2000 BCE, likely through ancient trade routes across the Arabian Sea.
Cultural Significance
Pearl millet is deeply embedded in the food culture of Rajasthan and Gujarat. Bajra roti with ghee and jaggery is a traditional winter staple. It is also central to harvest festivals in western India.
Side Effects & Precautions
Digestive discomfort
May cause bloating in some people initially, especially those not accustomed to millet consumption. Gradual introduction is recommended.
Goitrogen content
Contains goitrogens in raw form that may affect thyroid function. Cooking reduces this significantly, making it safe for normal consumption.
Related Recipes - Pearl Millet
Sources
- Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K (2017). Indian Food Composition Tables 2017.
Disclaimer: This content is created with the assistance of AI and is based on published research, government sources, and traditional knowledge. While we strive for accuracy, always consult a healthcare professional for medical advice.