October 2022 - Viara Store

Types of MILLETS and their benefits

Viara-Store Food October 1, 2022

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For thousands of years, millet’s nutritional benefits have been appreciated by people. Rice and wheat take much longer to mature than millet, which matures almost as quickly. It is the ideal crop because of this, which has aided in its quick spread throughout Asia and into Europe.

This article covers several varieties of millet & its nutritional benefits:

Types of millets and their benefits

Sorghum Millet (Jowar): Jowar is a good source of iron, protein, and fibre and can decrease cholesterol levels. Jowar is a better option for those who are allergic to wheat. Jowar contains high calories and macronutrients and has more antioxidants than pomegranates and blueberries.
Pearl Millet (Bajra): Iron, fibre, protein, and minerals including calcium and magnesium are all included in bajra. Regular consumption of pearl millet can be ideal for your health, including helping you fight type II diabetes.
Finger Millet (Ragi): It is a millet variation that is gluten-free and high in proteins and amino acids. The goal of finger millet in growing youngsters is to promote brain development. Additionally, it has healthy quantities of iron and other minerals, as well as a high calcium content.
Foxtail Millet (Kakum/Kangni): Kakum/Kangni, another name for foxtail millet in India, is typically found as semolina or rice flour. It comprises carbs, which support the body’s ability to control blood sugar levels. These millets contain a lot of iron. Overall immunity may be enhanced by foxtail millet.
Amaranth Millet (Rajgira/Ramdana/Chola): Protein and dietary fibre are abundant in this millet. Additionally, this millet aids in preventing hair loss and greying. Amaranth also reduces cholesterol and the chance of developing cardiovascular disease. It contains a lot of calcium, vitamins, and other nutrients.
Little Millet (Moraiyo/Kutki/Shavan/Sama): It is rich in vital minerals like calcium, iron, zinc, and potassium as well as vitamin B. Little millet is commonly used in several traditional cuisines in the southern states of India. It is a great alternative of rice.
Buckwheat Millet (Kuttu): It is frequently consumed during the Navratra fasting period. It lowers blood pressure and is diabetic-friendly. It is beneficial for cardiovascular health, and you should include it in your diet if you wish to lose weight.
Kodo Millet: With more lecithin amino acid, it is a more digestible variation. The neurological system is significantly strengthened as a result. Niacin, B6, and folic acid, among other B vitamins and other vitamins and minerals, are especially abundant in kodo. It is excellent for people who cannot tolerate gluten.
Barnyard Millet: Popular among millets, barnyard millet is also referred to as sanwa. It contains dietary fibre, which aids in digestion and promotes weight loss. Because of its high calcium and phosphorus content, it helps increase bone density.
Broomcorn Millet: As a result of having a low glycemic index, it helps regulate blood sugar levels. It is a healthy option to include in a diabetic person’s daily diet. Nutritionally speaking, changing to a millet-based diet can be a healthy transformation.

If you are looking to order online spices, then you can contact Viara Store at 8999367236 or email us at orders@viarastore.in

Black Rice Benefits

Viara-Store Food October 1, 2022

Black Rice

Black Rice benefits have made him popular in the last few years It has the exceptional triple advantage of being aesthetically appealing, tasty, and nutritious. Purple rice, forbidden rice, and emperor’s rice are some of the other names for this dark rice, which is a deep purple-black.

Black rice varieties can be found everywhere, from India, China, and Japan to Thailand and Indonesia. There are long-grained and short-grained variations. Because long-grained rice has a lower glycemic index and less starch.

Black Rice – Cooking Tips

You can steam the rice, boil it in water, or use a pressure cooker like an Instant Pot. Black rice has a chewier texture than other types of rice. You should anticipate that cooking black rice will demand more water.

Like all rice, black rice has the potential to collect arsenic from the soil. Before cooking the dry rice, rinse it to lessen the likelihood that you’ll consume arsenic. Additionally, you can overcook the rice and then drain off any extra liquid that the grain hasn’t absorbed by the time it’s been deemed “done.” To make sure you don’t overcook the rice, this method does require more supervision.

5 Health Benefits of Black Rice

Excellent Source of Fiber: As was already said, black rice is an excellent source of fiber, which promotes regular bowel movements and guards against constipation, bloating, and diarrhea. Additionally, it makes your body feel full, which keeps you from bingeing on fatty meals and promotes weight loss.
Good For Eyes: Black rice contains carotenoids and vitamin E which are good for eye health. Additionally helpful to older individuals, it helps prevent some eye issues that can result in blindness. Additionally, black rice lessens the harm that UV rays do to the eyes.
Boosts Heart Health: Black rice has a well-known beneficial effect on heart health. Additionally, it helps lower LDL, generally known as bad cholesterol, and is a major contributor to cardiovascular disorders. It has been demonstrated to preserve healthy heart health as a result.
Reduces the Risk of Diabetes: Black rice has a lot of fiber, which aids in regulating blood sugar levels. You should start using black rice in your diet right away to reduce your risk of developing diabetes.
Enhances Liver Health: Fatty liver disease is brought on by the buildup of fat in the liver. By lowering fat and restoring the liver’s natural activities, the antioxidants in black rice are beneficial to the liver.

How to ORDER black rice online If you are looking for online spices, then you can contact Viara Store at 8999367236 or email us at orders@viarastore.in

How to Choose the Right Cooking Oil

Viara-Store Food October 1, 2022

Oil is an essential part of the Indian kitchen because it imparts flavour, distributes heat from the burner to the food, and prevents food from sticking to the pan. Choosing which oil to choose is pretty difficult. There are too many choices from which we have to select.

In this blog, we will discuss how to choose the best cooking oil for you:

Re-heating

Reheating refined cooking oils causes them to degrade and generate free radicals that put the body under oxidative stress. Sadly, it can also cause chemical changes in the oil and create trans fats, which is something we should always want to avoid.

Flavour and aroma

Cuisine affects the oil choice. Some cuisines rely on specific flavours of oil: Asian food uses peanut oil, whereas Mediterranean cuisine uses olive oil. And unlike bland refined oils, unrefined oils have far more flavour and taste.

Watch out for marketers

There should only be oil on the ingredient list. Don’t believe the boasts on the front of the package. Consider the claim that certain vegetable oils are “cholesterol-free”—many of them make it. But since all plant-based goods are cholesterol-free, this is pointless. Cholesterol stuff is only available in animal products.

Examine the type of fat in the oil

There are several types of dietary fats in the food category: 1. saturated fats 2. unsaturated fats are of 2 types – (MUFA) monounsaturated fatty acids and (PUFA) polyunsaturated fatty acids.

Approximate Fatty Acid Composition of Edible oils (g/100g)

Oil	Saturated Fat	MUFA	PUFA
Coconut	89	7	2
Oilive	13	76	10
Groundnut	24	50	25
Mustard	8	70	22
Cotton Seed	21	25	53
Sunflower	13	27	60

Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4990724/

Unsaturated fats outnumber saturated fats in healthy oil. More MUFA and less PUFA are found within the two forms of unsaturated fat. Trans fats should never be used.

Check the Smoking

Smoke points are important, but a bigger number does not necessarily indicate superior quality. Because different cooking processes require different temperatures, such as baking (180 C), frying (190 C), and sautéing (200 C), the smoke point is crucial for determining the usefulness of oil (163 C).