Table 1.

Proximate component profile of grains.

	Crude protein	Total fat	Dietary fiber			Carbohydrate	Gluten presence	GI
			Total	Insoluble	Soluble
Finger millet (Eleucine coracana)	7.16	1.92	11.18	9.51	1.67	66.82	No	Low
Foxtail millet (Setaria italica)	8.92	2.55	6.39	4.29	2.11	66.19	No	Low
Quinoa (Chenopodium quinoa)	13.11	5.50	14.66	10.21	4.46	53.65	No	Low
Amaranth (Amaranthus spp.)	14.59	5.74	7.02	5.76	1.26	59.98	No	High
Buckwheat (Fagopyrum esculentum)	13.25	3.40	10.00	–	–	71.50	No	Low

All values are expressed in percentage of edible portion. Hyphens (-) in the tables represent either below detectable limit or not reported. Compiled from Johnson and Croissant (1985); Gopalan et al. (1989); Longvah (2017); Dayakar et al. (2017); USDA National Nutrient Database for Standard Reference. https://fdc.nal.usda.gov/(accessed on October 28, 2019).

GI, glycemic index; (low <55; intermediate 55–70; and high >70).