Shyamak, known scientifically as Echinochloa frumentacea (Linn.) and colloquially as Barnyard Millet, is one of the oldest cultivated millets in the Indian subcontinent. It occupies an important place in Ayurvedic dietetics, described in classical texts such as the Charaka Samhita and Sushruta Samhita under the category of Shuka Dhanya (husked cereals). This literature review systematically examines the botanical identity, macro- and micro-nutritional profile, phytochemical constituents, and documented health benefits of Shyamak. Contemporary biomedical evidence corroborating traditional therapeutic claims — including antidiabetic, antioxidant, anti-inflammatory, and gut-health-promoting effects — is also reviewed. The convergence of Ayurvedic knowledge and modern nutritional science positions Shyamak as a valuable functional food with significant potential for addressing non-communicable diseases, food insecurity, and climate-resilient agriculture. Future research directions and gaps in clinical evidence are discussed.
K. V. Rakesh2 Sajan Sandwana1* (Fri,) studied this question.