Millets: A Scientific Perspective on Their Nutritional and Health Relevance

Abstract

Millets are resilient crops with the ability to endure various climatic conditions, making them sustainable and drought-resistant. Over the past few decades, their production has increased to meet the nutritional needs of the growing global population. These grains are rich in essential nutrients, including proteins, carbohydrates, fats, minerals (iron, zinc, magnesium, calcium and phosphorus), vitamins (niacin, thiamine, riboflavin, folate and vitamin E) and bioactive compounds. Millets are recognized for their high-energy content, addressing malnutrition effectively. They serve as a valuable source of medicinal and nutraceutical properties, offering antioxidants that play a role in preventing health issues such as high blood pressure, heart disease, obesity, cancer, cardiovascular diseases, and diabetes. Additionally, millets contribute to a decrease in tumour cases. Due to their nutritional composition and bioactive components, millets are considered a long-term and sustainable solution for ensuring a stable supply of food and feed materials. This review aims to emphasize the scientific aspects of millets, focusing on their nutritional content, biologically active compounds, and pharmaceutical properties.