The arrival of summer changes your appetite as well because the food that seemed alluring in the winter may not taste as good now. Certain whole grains are best suitable for the summer. Due to their cooling nature and being full of nutrients, dieticians recommend them to have a diet. Millets can help protect from heat exhaustion, migraines and sunstrokes. One can add them to salads, pulao, make cheela, and dosa. Soaking them before use is also advisable as it improves their digestibility and taste. While consuming any millet, one needs to ensure that they drink a lot of water and also make sure that the millets are cooked well. Also, too much consumption of one millet is not good, a person should keep switching between them. Choose your millet according to the weather. The ideal millets to be eaten during the summer are Barley, Ragi, Sama, and Jowar. According to experts, millet can be consumed at any time of the day. It is also important that a person consumes the millet in moderate amounts, three to four times is ideal. However, they are not recommended for people who are suffering from hypothyroidism.Here is the list of some millets that can be consumed during the summer:Barley (Jau)It is rich in many nutrients barley is the perfect grain for summer. It also helps with UTIs and also in replenishing essential nutrients lost due to heat. Barley is used to make soups, stews, and breads among a variety of dishes. One should soak the millet at least for four hours. View this post on Instagram A post shared by Rujuta Diwekar (@rujuta.diwekar) Credit: Instagram (rujuta.diwekar)Finger Millet (Ragi)Ragi is also known as Mandua atta, which is rich in fibre and calcium and comes under the category of a superfood for Diabetes. The grain is so useful in weight loss and keeps the body cool in summer that it is also fed to the babies as porridge. The soaking time for the millet is 8 hours and can be used in making pulao, khichdi or dosa.Barnyard Millet (Sama)Sama is rich in protein as well as calcium, iron, minerals and Vitamin B. The millet is low in carbohydrates and gluten-free also. It is also advisable in the diet of people suffering from Type 2 diabetes and cardiovascular diseases. The millet can be used in making dosa, or khichadi after soaking it for eight hours. Sorghum (Jowar)Jowar is one of the most nutritious millets among all that can be consumed in summer. It not only cools down the stomach but also improves the appetite. Jowar is rich in Vitamin B1, iron and fibre, which can help to lose fat. It can be used in making chapatis after soaking it for 10 hours. View this post on Instagram A post shared by Rujuta Diwekar (@rujuta.diwekar)
