Table 2.

Fatty acid profile of the millets in comparison to other staple foods.

Type of grain	Linoleic acida	Oleic acidb	Mono-unsaturated fatty acids	Poly-unsaturated fatty acids	Saturated fatty acids
	(mg/100 g)	(mg/100 g)	(mg/100 g)	(mg/100 g)	(mg/100 g)
Finger millet	362 ± 15	585 ± 36	585 ± 36	431 ± 21	317 ± 17
Pearl millet	1844 ± 57	585 ± 36	1047 ± 40	1984 ± 55	875 ± 35
Sorghum	508 ± 18	314 ± 14	314 ± 40	524 ± 18	163 ± 6
Kodo millet	576 ± 18	291 ± 7	297 ± 7	597 ± 18	246 ± 2
Little millet	1230 ± 43	868 ± 24	868 ± 24	1277 ± 48	589 ± 40
Maize, dry	1565 ± 18	700 ± 18	706 ± 17.4	1606 ± 18.5	413 ± 5.6
Rice, raw milled	234 ± 46	109 ± 21	117 ± 6.6	253 ± 13.2	184 ± 8.9
Wheat flour, refined	325 ± 7	51 ± 3	51 ± 3	343 ± 8	99 ± 2
Wheat flour, whole	697 ± 20	149 ± 8	149 ± 8	742 ± 19	206 ± 8

Source: Longvah et al. (40).

^aEssential omega-6 fatty acid, beneficial for cardiovascular health, metabolism, and immune functions.

^bA non-essential mono-unsaturated omega-9 fatty acid.