Annai Food: 500g Certified Organic Bajra & Kambu (Pearl Millet) - 100% Natural, Whole Grains
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Bajra and Kambu are two different types of grains that are commonly used in various cuisines, especially in India. Here's a breakdown of each:
Bajra (Pearl Millet):
- Scientific name: Pennisetum glaucum
- Description: Bajra is a type of millet, and it is one of the oldest cultivated grains. It is round, small, and has a greyish or light brown color. Bajra is often used in flatbreads like bajra roti, porridges, and snacks.
- Nutritional benefits:
- High in fiber: Helps in digestion and maintaining healthy cholesterol levels.
- Rich in iron: Good for improving hemoglobin levels and preventing anemia.
- Gluten-free: Suitable for people with gluten sensitivity or celiac disease.
- Good source of energy: High in carbohydrates and thus provides sustained energy.
- Culinary uses: Bajra is commonly used in making rotis, khichdi, upma, and other savory dishes. It can also be ground into flour for various recipes.
Kambu (Pearl Millet):
- Scientific name: Pennisetum glaucum (Same as Bajra, but often the name "Kambu" is used in South India).
- Description: Kambu is another term used for Bajra in some regions, especially in South India. The name "Kambu" is used interchangeably with Bajra. It has similar nutritional and culinary properties as Bajra.
- Nutritional benefits: Like Bajra, Kambu is high in fiber, iron, and essential minerals like magnesium, phosphorus, and potassium. It's a great grain for boosting energy levels and supporting heart health.
- Culinary uses: Kambu is used in making porridge (Kambu Kanji), dosas, idlis, and other traditional recipes in South Indian cuisine.
In summary, Bajra and Kambu are essentially the same grain, with different names used in various parts of India. They are highly nutritious, gluten-free, and versatile in cooking, making them a great addition to a balanced diet.
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