Millets have a significant role in the traditional diets of many regions throughout the country. Millets have various advantageous properties like drought resistant, good yielding in areas where water is limited and they possess good nutritive values. Millet are rich with phytochemicals, however, the types and amount present vary greatly between and within different species. The processing techniques used for the grains, like dehulling and decortication, malting, fermentation and thermal processing, etc, have affect on the quantity of phenolics present, mostly helps in reducing them. Therefore the phytochemical levels in millet foods and beverages are considerably lower than in the other cereal grains. There are evidences showing, millet foods and beverages have functional and health‐promoting effects, specifically anti-diabetic, anti-obesity, cardiovascular disease, due to the actions of these phytochemicals and play a role in body immune system. However, direct evidence of health‐enhancing effects are lacking as most studies have been carried out on the grains and their extracts and not particularly on food and beverage products , and mostly the research work has been conducted in vitro or ex vivo and not in vivo. The current review is to collect the available information from existing literature either online or offline related to the nutritional importance and health benefiting properties of millet and trying to present the collected data in an easily-documented pattern. With the given Nutritional profile and phytochemical contribution of millets, the Nutritionist/ Dieticians must make an effort to encourage the public to consume more millets in general and particular. INTRODUCTION Millets are known as one of the most important cereal grains. Millets are consumed by more than 1/3rd of the world’s population. It is the 6th cereal crop in terms of world’s agricultural production. Millets are Jowar (Sorghum), Sama (Little millet), Ragi (Finger millet), Korra (Foxtail millet) and Variga (Proso millet). Bajra and Sama are high in fat while Ragi has the lowest fat. Millets are used as food and are widely used in rural areas. They have been cultivated for a thousand years and are used throughout the world, in the Middle ages the Romans and Gauls were consuming porridges made of millets eaten than wheat. A majority of the world’s commercial millet crop is produced by China, India, Greece, Egypt and Africa. But even in rural areas some millets are used for consuming like Finger millet, Sorghum, etc and the remaining are used as animal feed. Millet are having amazing values in their nutrition content. Millets play a significant role in traditional diets in many regions. In many states of India they are using different varieties of millets respectively. All the millets are three to five times higher in their nutrition content when compared to nutritional content of widely used rice and wheat. Wheat and rice provide with security of food while millets give many securities like food, health, nutrition, livelihood, animal feed etc, making millets as yield of agricultural security. Millets are having nutritional and also health benefits and they also help in managing health problems like diabetes mellitus, hyperlipidemia, etc. (Veena, 2003). In India, Karnataka is the leading producer of millets. Over 58% of global production is millets, but very few Indians are acquiring the knowledge of its health benefits and their nutritional value. (Upadhyaya et al., 2007) Millets Millets do not require pesticides, according to traditional growing techniques and the land used for growing millets is totally pest free. Millets like foxtail millet are pest free and act as anti-pest agents in storage conditions for pulses like green gram. The millets do not need any fumigants. Millets have relatively a lower position in India, among feed crops in agriculture, but they are very important from food security point at regional and farm level, (Stanley Joseph, et al., 2013). Millets are capable of growing in drought conditions and can withstand highe
