Fashionable food tags such as organic, glutenfree and superfoods have pushed the unassuming millet right on top of the preference chart of the health-conscious millennials, says study. Climate change is also cited as a reason for the paradigm shift.

Experts predict that this year the focus will be firmly on regenerative agriculture, and therefore millet will gain popularity going further. Millet is expected to be consumed along with faux meat products, probiotics and fat-burning foods.

Millet only eateries are popping up, and millets have earned their space on the shelf across food malls and supermarkets. To give an example of this ancient grain’s rising popularity, kitchen experiments are replacing traditional rice and pulse varieties with sorghum and foxtail millet in range of eatables from single-serve snacks to soups.

It is estimated that a 100 gm serving of raw millet provides 378 calories and is a rich source of protein, dietary fibre, several B vitamins, dietary minerals, especially manganese.