Ragi Flour – Finger millet powder
Ragi flour is usually made into chappatis or rotis and served with vegetables. It is the favoured food of those with gluten sensitivity. Porridge is perhaps the most common way of consuming ragi flour. A past of ragi flour in water is cooked till done, and then enhanced with buttermilk and salt, or milk and sugar.
Finger millet is especially valuable as it contains the amino acid methionine, lacking in the diets of those who live on starchy staples such as polished rice, cassava or maize meal. It can be used to make flat-breads (rotis), pancakes (dosas), cakes, puddings or porridge.
Finger millet have been cultivated in India from as far back as 4000 years ago. Millet are one of those forgotten grains that were a part of our ancient culture. Also known as “Ancient Grains”, millet, millet are more than just an interesting alternative to the more common grains. Millet are highly nutritious and non-glutinous. They are considered to be the least allergenic and most easily digestible grains available. Millet are particularly high in minerals like iron, magnesium, phosphorous and potassium. Millet is a grain that should also be included on your list of heart-healthy choices because of its status as a good source of magnesium. A cup of cooked millet provides 19% of the daily value for magnesium.
Packed on premises that handle nuts (including peanuts), seeds, cereals, soya & products containing gluten
Store in a cool dry place away from sunlight.
Nutrition values of Finger Millet:
|Protein (% mass)||6.58|
|Fat (% mass)||0.86|
|Carbohydrates (% mass)||78.94|
|Energy (K Cals / 100 g)|