Ragi or Finger millet is grown in all the cropping seasons in different parts of the country. More than 90 per cent of the area is under rainfed conditions, grown during Kharif season. Ragi is a rich source of calcium, iron, protein, fiber and other minerals. The cereal has low fat content and contains mainly unsaturated fat. It is easy to digest and does not contain gluten. A 100g serving of this product contains 0g trans fat and 0g sugar and the calorie count per serving is 336.29. Ragi also has some good number of Essential Amino Acids (EAA) which are essential for human body. Few of the key EAAs which Ragi has are Valine, Methionine, Isoleucine, Threonine and Tryptophan. Natureland’s Finger millet Flour is especially valuable as it contains the amino acid methionine, which is lacking in the starchy staples. Finger millet has a better energy content than other cereals. These characteristics make it ideal for feeding to infants and the elderly.
Also Known As
Ragi is also known as finger millet flour, ragi hittu, ragula, nachini or mundua, and kezhvaragu and panji pullu.
Usage
Ragi is considered as good baby food in India. Ragi when used on its own or added to prepare cakes, roti, dosa, porridge, upma, pitha, halwa, biscuits from the ragi flour adds nutrition to the preparation. In Southern parts of India, Ragi porridge is distributed as part of the free mid-day meal to children. Its a great substitute for rice and wheat flours. While Ragi is a super/wonder food it needs to be consumed in moderation depending upon individual health conditions. The rule that excess of anything is avoidable applies for everthing.
Origin
Ganganagar, Rajasthan, India.
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