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* Red rice is enriched with antioxidants and magnesium
* Red rice helps in controlling diabetes as it helps in regulating the insulin level
* Red rice also has several pulmonary benefits
* Red rice is also a great source of fiber and has several digestive functions
* Panivaragu contains a potent dose of magnesium, which helps to keep a check on glucose and control healthy insulin levels.
* There is a phytochemical in panivaragu called the phytic acid that can reduce the level of bad cholesterol in the body.
* This benefit of the millet is known to show signs quickly
* It is rich in fiber content and minerals like protein, iron, calcium, potassium, magnesium, zinc.
* Enriched with vitamin B 6, it helps in the regulation of the healthy nervous system.
* It helps to control blood sugar levels and is known for its low glycemic index
* Browntop millet is one of rarest millets now.
* It is gluten-free, has low GI and so its consumption reduces cholesterol.
* It is rich in fibre, iron, calcium, magnesium and many minerals and is gluten-free.
* It is good to begin eating millets with browntop, as it has rich fibre and mineral content.
* It helps in strengthening the internal organs.
* It helps in maintaining healthy nervous system.
* It is rich in vitamins hence it is good for skin and body.
* It hepls in maintaining a healthy lifestyle.
* Karupu kavuni rice lowers the risk of type 2 Diabetes.
* Black Kavuni rice also contains Important Antioxidant Vitamin E, which Helps to maintaining Skin, Eye and immune health.
* Karuppu Kavuni handpound black rice also called as Emperor Rice.
* Kavuni Black rice helps to prevent from cancer
* key antioxidants in poongar rice, are why this rice variety is good for the management of diabetes, obesity and heart diseases.
* It is also a rice variety with lower glycemic index. Contains proanthocyanidins, that is effective in reducing bad cholesterol from the system.
* Sorghum is known to be rich in phenolic compounds, many of which act as antioxidants.
* It has also been shown to be good at reducing some forms of inflammation due to its antioxidant properties.
* Several of the phenolic compounds in sorghum have been linked to anti-cancer effects
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