Millet belongs to the poaceae family and is a pseudocereal. In the arid and tropical regions of Africa and Eurasia, it is widely grown as a grain or cereal crop. According to the FY 2023 economic assessment, India produces 50.9 million tons of millet, which makes up 20% of world output and 80% of Asia’s. India grows a variety of millets, including foxtail, barnyard, sorghum, proso, finger, and kodo. Essential amino acids and macro and micronutrients may be found in millets, a low-glycemic index meal. Antioxidants including tannins, anthocyanins, phytates, and phytosterols are also abundant in it. When taken as a functional food or as a nutraceutical, millet includes several nutrients that are beneficial to human health and is a hidden source of antioxidants and phytochemicals that promote health. Millet is referred to as a “wonder grain” or “crop of the future” because, in comparison to other crops, it uses relatively few resources, is easy to grow, and contributes to the reduction of atmospheric carbon dioxide, making it sustainable. Millets are very nutrient-dense and beneficial to humans in many ways. Millets also help people lose weight, lower their chance of developing diseases like colon cancer, control blood pressure, slow down the deterioration of muscles, and ease menstrual cramps. It aids in the prevention of several illnesses, including hyperlipidemia, diabetes, and cardiovascular disease. The detailed nutritional characteristics and possible health advantages of millets are the main topics of this review study. Additionally, this paper will highlight millets’ sustainability objectives and nutritional needs.
