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Millets, a group of small-seeded grains including varieties such as jowar (sorghum), bajra (pearl millet), ragi (finger millet), and several others, were staple foods across many parts of India for generations before being largely displaced by rice and wheat in many households over the 20th century. In recent years, millets have enjoyed a significant resurgence, supported in part by government nutrition initiatives and growing public interest in traditional, minimally processed foods, with cancer prevention frequently mentioned as one of the potential benefits.
As with many nutrition trends, it is worth separating genuine, well-supported nutritional properties of millets from broader, less specific claims, so that renewed interest in these grains rests on an accurate understanding of what they actually offer.
