How to identify Siridhanya Millet - color, polish, grain, size

Fiber content is between 8% to 12.5% and Carbohydrate content is 60% to 69%. So the ratio of carbohydrates to fiber in Siridhanya Millet comes out between 5.5 to 8.8. Foods with low carbohydrates to fiber ratio (below 10) have shown medicinal properties.
The fiber and carbs are interlinked in a very unique way (layer by layer) and it releases glucose very slowly but steadily, just the way our body needs
Siridhanya Millets contain Soluble Fiber which purifies our body better than other grains/millet
The presence of many micronutrients is unmatching
Siridhanya Millets have the purest form of protein, and in abundance
Good for the Earth as well as for our Health

Five Positive millets are named as ‘Siridhanaya‘ millets by Dr. Khadar Valli due to their amazing medicinal properties. These five grains have great carbohydrates to fiber ratio that is not found in any other grain.
Five Millets that are referred to as Siridhanya are as below. Click on millet name to find more details about each millet.
1. Foxtail Millet (also called as Italian Millet)
2. Kodo Millet (also called as Himalayan Millet)
3. Barnyard Millet (also called as Japanese Millet)
4. Browntop Millet (BTM) (also called as American Millet)
5. Little Millet (also called as African Millet)

Eat one type of millet at a time, do not mix millets in one meal. It is best to eat one type of millet all day
Soak millet for 4-8 hrs (or overnight), this will prepare the grain for cooking, in fact after your soak, it will not take more than 10-15min to cook. Do NOT consume without soaking.
To make atta from any of the millets – soak millet, dry it in shade and then grind to make atta
If you soak millets, you can eat them in all seasons (summers, winters etc.). Soaking for 4-8 hrs is very important.
Buy only unpolished millet as unpolished millets are rich in lignans. Because of lignans, millet has the capacity to absorb free electrons. Polished millet increase shelf life, and may look visually better because of polish, but not as healthy
Buy hand-pounded millet (old methods of de-husking), instead of machine pounded/de-husked

Polished millets will be mostly White in color. It will not have the original color of the millet. Typical original colors are: Foxtail – Yellowish, Kodo – Reddish Pink, Barnyard – Creamish, Browntop – Greenish, Little Millet – Creamish
You will see a Gray/Black tiny “dot” in the tip of the grain. To view that grain put the sample on a dark surface and click the photo, then zoom and see. See a magnified photo that shows these dots –

How to identify Siridhanya Millet – color, polish, grain, size