Barnyard Millet(Samvat ke Chawal)

History of Barnyard Millet.

In ancient literature of India There is a mention of barnyard millet. It has been cultivated in China for more than 2000 years ago. And also investigators think that barnyard millet probably originated somewhere in central Asia. It spread from central Asia to Europe and America etc.. countrries.

All about of  Barnyard Millet.

These are white, tiny, round grains belonging to the millet family. It is an erect plant 60-130 cm tall. In India, cereal grains are not used or consumed during fasts. Hence, samvat is a one of popular ingredient during Navratras.  While cooking any rice dish during fasts, samvat grains are used instead, as they are not belongs to the rice family but acting as an healthy alternative for body. Barnyard Millet does not cook into separate grains like long grained rice. After cooked it is sticky once and stays a bit soggy. 

They are looking like smaller versions of saboodana wise.
It can produce ripe grain in 45 days from the sowing time under optimal weather conditions. Barnyard millet does not suffer from major fungal diseases and is a valuable fodder plant than others.
The Small seeds of barnyard millet are processed on groats that are used for preparation of different types of porridges.
It has been variously known as  barnyard millet and barn grass. Barnyard grass is distributed throughout much of North America as a weed in moist cultivated areas or land. The other Indian names for barnyard millet are Vari, Sanwa, Varai, Swang and Samwa .

Nutritional Value of Barnyard Millet.

Millets, are predominantly containing a lot of starch. Barnyard millet has the lowest carbohydrate content and 

energy value amongst all the other varieties types of Millets. The bran layers of millets is a good sources of B-complex vitamins.

It is an appropriate food for patients intolerant to gluten causing celiac diseases.

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