15.2mg iron per 100g. Barnyard millet (sanwa / oodalu) is naturally rich in iron, and we soak ("activate") it before milling, a traditional step that reduces phytic acid. What ... Read more ↓
100% Organic Activated Barnyard Millet (Sanwa / Oodalu / Jhangora / Kuthiraivali). Vegan. Naturally gluten-free. No preservatives, no additives, no artificial flavours or colours.
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 103 kcal | 342 kcal | 5.1% |
| Protein | 3.4g | 11.2g | 6.7% |
| Carbohydrates | 19.7g | 65.5g | 6.6% |
| Of which Sugars | 0.18g | 0.6g | 0.4% |
| Total Fat | 1.1g | 3.6g | 1.7% |
| Of which Saturated Fat | 0.24g | 0.8g | <1% |
| Dietary Fibre | 3g | 10.1g | 12.1% |
| Sodium | 4.2mg | 14mg | <1% |
| Iron | 4.6mg | 15.2mg | 26.8% |
| Calcium | 3.3mg | 11mg | <1% |
| Magnesium | 39.6mg | 132mg | 9.9% |
| Zinc | 0.9mg | 3mg | 7.5% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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15.2mg iron per 100g. Barnyard millet (sanwa / oodalu) is naturally rich in iron, and we soak ("activate") it before milling, a traditional step that reduces phytic acid.
Known as Sanwa (Hindi), Oodalu (Kannada), Kuthiraivali (Tamil/Malayalam), and Jhangora (Uttarakhand), barnyard millet (Echinochloa frumentacea) is one of India's most nutritionally impressive grains — and one of its most underutilised. It is particularly well-known as the traditional grain for Hindu fasting days (Navratri, Ekadashi, Chaturthi) because it is not a grass-family cereal and is permitted in most vrat (fasting) traditions.
"Activated" means the grain has been soaked overnight before milling. This activates phytase, an enzyme that breaks down phytic acid — the antinutrient that binds to iron and prevents its absorption. Without activation, much of barnyard millet's exceptional iron content is unavailable to the body. With activation, iron bioavailability improves by 30–50%.
| Food Source | Iron (mg) | % Adult Daily RDA (17mg) | Notes |
|---|---|---|---|
| Dhatu Activated Barnyard Millet Flour | 15.2mg | ~89% | Bioavailability improved by activation |
| Regular Barnyard Millet Flour | 15.2mg | ~89% | Lower bioavailability (phytate intact) |
| Sprouted Bajra Flour | 8mg | 47% | Highest iron millet after barnyard |
| Whole Wheat Flour | 3.5mg | 21% | Common daily grain |
| Palak (Spinach), raw | 2.7mg | 16% | Commonly cited iron source |
| Rajma (Kidney Beans) | 3mg | 18% | Per 100g cooked |
| White Rice | 0.3mg | 2% | Very low iron |
Sources: ICMR-NIN Nutritive Value of Indian Foods (2017); USDA FoodData Central. RDA based on FSSAI 2000 kcal reference diet (17mg iron for adults).
Raw, non-activated barnyard millet contains phytic acid — a phosphate compound that forms insoluble complexes with iron, zinc, and calcium. In this bound form, minerals pass through the digestive tract without being absorbed. In a 2002 review in Food Chemistry, Sandberg demonstrated that phytate reduction through soaking or germination can improve iron absorption by up to 3-fold in cereal-based foods. By activating barnyard millet before milling, Dhatu ensures that its exceptional 15.2mg of iron per 100g is actually accessible to your body.
Activated barnyard millet flour (sanwa / samak / oodalu / kuthiraivali) is made by soaking organic barnyard millet overnight, then drying and cold-milling it. Soaking reduces phytic acid, a natural compound that binds minerals, and gives the flour a milder taste.
Barnyard millet (sanwa, samak) is one of the most widely used grains on Navratri and Ekadashi fasting days. It is light, quick to cook and filling, and is used for vrat khichdi, upma, halwa and thalipeeth. Fasting customs differ between families, so follow your own tradition.
Barnyard millet is a whole grain that naturally contains iron. Iron from plant foods is best absorbed alongside vitamin C-rich foods such as lemon juice or tomatoes.
Yes, barnyard millet is naturally gluten-free. If you have coeliac disease, please contact us about how it is packed before ordering.
Barnyard millet flour is gluten-free and has much more fibre than refined wheat flour (about 10g vs 2.7g per 100g). Because it has no gluten, baked goods and rotis are a little denser, so many people blend it with other flours.
Barnyard millet flour is excellent for rotis, dosas, cheelas, vrat recipes, porridge, and as a thickener in soups and gravies. Because it has a mild, slightly nutty flavour, it blends well with other flours. Try mixing 60% barnyard millet flour with 40% rice flour for crispy dosas, or use it solo for soft phulkas.
