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Granoss KODO Millet


Millet are very nutritious and considered to be one of the most digestible and non-allergenic grains available today. Millets are nonacid forming foods, thus making them soothing and easily digestible. They are veritable storehouse of health. These nutria- grains are so versatile in their culinary properties that any recipe made of other cereals can be made with millets.


Kodo Millet is a 3000 year old grain. The fiber content of the whole grain is very high. Kodo Millet has around 9.8% protein and the nutritional value of the protein has been found to be better than rice. As with other food grains, the nutritive value of Kodo Millet could be improved by supplementation with legume protein.


At the Memorial University of Newfoundland in Canada, a team of biochemists analyzed the antioxidant activity and phenolic content of several varieties of millet: kodo, finger, foxtail, proso, pearl, and little millets. Kodo millet showed the highest phenolic content. All varieties showed high antioxidant activity, in both soluble and bound fractions.
Journal of Agricultural and Food Chemistry, 9 June 2010; 58(11):6706-14.


Specific References

Nutrient Composition
(per 100g edible portion, 12% moisture)
Protein (g) 9.8 Energy (kcal) 353
Fat (g) 3.6 Ca (mg) 35
Ash (g) 3.3 Fe (mg) 1.7
Crude Fiber (g) 5.2 Thiamin (mg) 0.15
Carbohydrate (g) 66.6 Riboflavin (mg) 0.09


All values except protein are expressed on a dry weight basis
Source: Hulse and others (1980) United States National Research
Council/ National Academy of Science (1982)
USDA/HNIS (1995) FAO (2012)
  1. Soak Kodo millet in water for five minutes.
  2. After this put it into saucepan with 2 cups of water bring it to boil.
  3. Reduce heat to simmer, cover and cook until all water is absorbed (10-15 Minutes).
  4. When it’s done the grain appears translucent and the millet is ready to be eaten as alternative to Rice.

Serve the cooked Kodo Millet hot and enjoy with Daal, Sambar, Rasam, Curd, Curries, and Chutney etc.


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