Dhatu Blog

Illustration of five bowls of millets side by side: reddish ragi, grey pearl millet, cream sorghum, yellow foxtail millet and tan kodo millet, with millet ears
Glycemic Index of Millets & Diabetes: The Complete Evidence Review
A referenced white paper on the glycemic index of every millet, from teff injera (35.6) to ragi mudde (98.2): why preparation matters as much as the grain, what diabetes trials... Read more...
Ragi Malt Nutrition per 100g: Calcium, Protein & Calories per Glass
Ragi Malt Nutrition per 100g: Calcium, Protein & Calories per Glass
Plain ragi malt carries about 364 mg calcium, 7.2 g protein and 321 kcal per 100 g (IFCT 2017). Bhāvi works out the numbers per glass with water, milk and... Read more...
Resistant Starch Foods: The Carb That Skips Digestion
Resistant Starch Foods: The Carb That Skips Digestion
Resistant starch is the part of starch that skips the small intestine and feeds gut microbes. Bhāvi explains the five types, what cooking and cooling do, and how far the... Read more...
Kodo Millet History, Names and Nutrition per 100g (Varagu, Harka)
Kodo Millet History, Names and Nutrition per 100g (Varagu, Harka)
Kodo millet (varagu, harka, kodo) began as a weed in India's rice fields and became a crop about 2,500 years ago. Gata traces its history, Charaka's view of it, the... Read more...
Illustration of three bowls side by side: yellow split dal, pale millet grains and whole green gram, with loose sesame seeds and horse gram
Protein per 100g in Indian Dals, Millets and Seeds: Full IFCT Table
Indian dals carry about 19–24 g of protein per 100 g, roughly double millets (7–11 g). Bhāvi's full IFCT 2017 table covers 30+ dals, millets and seeds, with everyday portions... Read more...
Ragi Millet Benefits in Ayurveda: How Finger Millet Became the Strength of the South
Ragi Millet Benefits in Ayurveda: How Finger Millet Became the Strength of the South
Finger millet came from Africa and became the grain of the Deccan. Gata traces ragi from archaeology to Kanakadasa's poem, says plainly what the Ayurvedic texts do not say, and... Read more...
Navane: How Foxtail Millet Sustained Indian Civilisations for 4,000 Years — and Why Modern Nutrition Science Is Finally Catching Up
Navane: How Foxtail Millet Sustained Indian Civilisations for 4,000 Years — and Why Modern Nutrition Science Is Finally Catching Up
In Charaka Samhita, foxtail millet is classified as laghu — light, easy to digest, suited for daily use. Gata traces navane's 4,500-year journey from the Deccan plateau to the tables... Read more...
Barnyard Millet (Oodalu, Sanwa): Nutrition per 100g & Fasting Food
Barnyard Millet (Oodalu, Sanwa): Nutrition per 100g & Fasting Food
Barnyard millet (oodalu, sanwa, kuthiraivali) is India's śyāmāka and the grain of the vrat. Gata traces its names, its place in the Charaka Samhita and in fasting traditions, and its... Read more...