Kodo Millet Whole Grain (Arikelu)

Highest Fibre Whole Grain

Magnesium-Rich Grain for Filling Meals For Millet Rice, Upma & Thick Porridge

Key Features

• Whole Grain Goodness: Intact kodo millet (Arikelu/Varagu) with exceptionally high dietary fibre (9.5 g/100g).
• Ancient Indian Heritage: Drought-resilient grain known as Arikelu (Telugu) and Varagu (Tamil).
• Nutrient Powerhouse: Strong fibre profile plus magnesium (~146 mg/100g).
• The Smart Upgrade: Among the highest-fibre common millets for satiating rice-style plates.
• Daily Fibre Boost: A 30g dry serving covers nearly 10% of daily fibre and magnesium needs.

What Is This Product?

HealEx Harvest Kodo Millet Whole Grain is Paspalum scrobiculatum as whole grain for home cooking — not fine flour.

This is whole grain (not flour). For ready-to-mix flour, see HealEx Harvest Kodo Millet Powder (Arikelu).

Origin & Heritage

Cultivated in India for roughly 3,000 years; a classic dryland cereal in many regions.

Complete Nutritional Profile (Per 100 g raw whole grain, Approx.)

Nutrient	Value
Energy	353 kcal
Protein	8.7 g
Dietary Fibre	9.5 g
Magnesium	146 mg
Iron	1.1 mg

Daily Nutrition from One Serving (30g dry)

Nutrient	Daily %	Benefit
Magnesium	10%	Nerve function
Fibre	10%	Regularity
Protein	4%	Daily needs

Disclaimer: Values are approximate. Consult a doctor for personalised advice.

Advantages

Category	Benefit
Satiety	High fibre supports filling meals
Gut	Fibre-forward cooked grain
Cooking	Holds up in millet rice and upma
Heritage	Traditional dryland crop

How to Use

Cook like rice: Rinse thoroughly (kodo can need an extra rinse). Use about 1:2.5 grain to water. Pressure-cook 2–3 whistles.

Ideas: Kodo millet rice, vegetable upma, and thick savoury porridge.

Tip: Soak 30–60 minutes if you prefer a softer bite.

Storage: Store in a cool, dry, dark place in an airtight container after opening.

Not flour: Do not use as 1:1 atta substitute without grinding. Prefer Kodo Millet Powder (Arikelu) when you need fine flour for dosa or roti batter.