Table 1 Proximate composition of coarse cereals and millets (Edible portion = per 100 g Moisture = 12%) Source: USDA (2018)
From: Efficacy of germination and probiotic fermentation on underutilized cereal and millet grains
Food | Energy (kcal) | Fat (g) | Protein (g) | Carbohydrates (g) | TotalDietary fibre (g) | Iron (mg) | Riboflavin (mg) | Calcium (mg) | Thiamine (mg) | Niacin (mg) |
|---|---|---|---|---|---|---|---|---|---|---|
Wheat | 348 | 1.5 | 11.6 | 71.0 | 12.5 | 3.5 | 0.17 | 30 | 0.41 | 5.5 |
Oats | 390 | 7.0 | 17.0 | 66.3 | 10.6 | 4.7 | 0.14 | 54 | 0.76 | 0.96 |
Barley | 352 | 1.2 | 9.9 | 77.7 | 15.6 | 2.5 | 0.11 | 29 | 0.19 | 4.5 |
Sorghum | 329 | 3.5 | 10.5 | 72.1 | 6.7 | 3.35 | 0.09 | 13 | 0.33 | 3.7 |
Pearl millet | 361 | 5.0 | 11.8 | 67.5 | 11.3 | 8.0 | 0.25 | 42 | 0.33 | 2.2 |
Finger millet | 336 | 1.5 | 7.7 | 72.6 | 11.5 | 3.9 | 0.19 | 350 | 0.42 | 1.1 |
Proso millet | 341 | 1.1 | 12.5 | 70.3 | – | 0.8 | 0.18 | 14 | 0.2 | 2.3 |
Foxtail millet | 330 | 4.3 | 12.2 | 60.9 | 2.4 | 2.8 | 0.11 | 31 | 0.59 | 3.2 |