RAGI USES AND BENEFITS

RAGI THE SUPERFOOD

Ragi is a cereal grain that is also known as finger millet. It is a staple food in many parts of India and Africa, where it has been cultivated for thousands of years. Ragi is a hardy crop that can grow in poor soil conditions and requires little water, making it an important crop for farmers in regions with limited resources.

Ragi is a good source of several important nutrients, including calcium, iron, and fiber. It is also gluten-free, making it a great option for people who have celiac disease or are sensitive to gluten.

BENEFITS OF RAGI:

• Ragi is considered a low glycemic index (GI) food, meaning it causes a slow and steady rise in blood sugar levels. This makes it a good option for people with diabetes or those trying to manage their blood sugar levels.
• Ragi is also a good source of antioxidants, which can help protect against oxidative stress and inflammation in the body.
• Ragi flour is often used to make a porridge or a flatbread called roti or bhakri. The flour can also be used to make pancakes, dosa, and even cookies.
• In some parts of India, a fermented version of ragi called ragi mudde is a popular dish. It is made by cooking ragi flour with water to form a thick dough, which is then shaped into balls and served with a spicy vegetable stew.
• Ragi is also used to make a popular beverage called ragi malt, which is made by mixing ragi flour with milk, water, and sweetener, and then boiling it until thickened. It is often served as a nutritious breakfast or snack.
• Ragi is a good source of plant-based protein, with about 7 grams of protein per 100 grams of ragi flour.
• Overall, ragi is a highly nutritious grain that offers many health benefits and can be used in a variety of dishes.