Bajara Flour Now Available in Nepal

Bajara is a traditional Hindi name for the Pennisetum glaucum crop — also known as pearl millet. It’s likewise known as dukn, cumbu, gero, sanio, kambu, babala, or bulrush millet. The grain is primarily grown in Africa and India, where it’s a major source of nutrition. However, it’s also grown and consumed in many other places around the world. Bajra refers to the edible seeds of pearl millet plants. They grow in various shades of white, yellow, gray, brown, and bluish-purple. The seeds are typically cooked as a cereal grain or sometimes finely ground and used as a flour.

Bajra pearl millet is just one of many types of millet. Some other popular varieties of millet are fonio, finger millet (ragi), Job’s tears, foxtail, and kodo millet.

Most millets have impressive nutritional profiles, including bajra (2 Trusted source)

Here’s the average nutritional profile of 1 cup (170 grams) of cooked millet (3 Trusted Source):

• Calories: 201
• Protein: 6 grams
• Fat: 1.7 grams
• Carbs: 40 grams
• Fiber: 2 grams
• Sodium: 286 mg
• Folate: 8% of the Daily Value (DV)
• Iron: 6% of the DV
• Magnesium: 18% of the DV
• Thiamine: 15% of the DV
• Niacin: 14% of the DV
• Phosphorus: 14% of the DV
• Zinc: 14% of the DV
• Riboflavin: 11% of the DV
• Vitamin B6: 11% of the DV

In general, cooked millet is a good source of protein and carbs and a decent source of fiber. It’s also a good source of vitamins and minerals. Overall, millet is a nutritious carbohydrate source.