Ragi, commonly known as finger millet, is an important millet that is widely farmed in India and Africa. Eleusine coracana is its scientific name. In India, it ranks sixth in terms of production behind wheat, rice, maize, sorghum, and bajra. Ragi (finger millet) is primarily farmed and consumed in Karnataka, with smaller amounts grown and consumed in Andhra Pradesh, Tamil Nadu, Odisha, Maharashtra, Uttarakhand, and Goa.

In many languages, it is known by different names. In India, finger millet is known by a variety of names, including ragi (in Kannada, Telugu, and Hindi), Mandua/Mangal (in Hindi), Kodra (in Himachal Pradesh), Mandia (in Oriya), Taidalu (in Telangana), and Kezhvaragu (in Tamil).

Ragi Flour Nutrition Facts and Values

Essential Nutrients   Ragi flour nutritional value per 100g
Ragi Calories455
Iron 26%
Calcium 1.3%
Sugar2 gm
Potassium267 mg
Sodium 4.8gm
Ragi Protein13gm
Ragi Calories455

Health benefits of Ragi Flour

1. Improves Bone Density

Finger millet, a great source of natural calcium, helps to strengthen bones in growing children. It also helps to restore optimum bone density in older people, which aids in the relief of osteoporosis symptoms. While younger people can consume ragi on a daily basis, middle-aged and older adults must eat measured servings of ragi to improve bone health while avoiding gastrointestinal and kidney disorders.

2. Maintains Blood Sugar Levels

Finger millet, while high in calories and carbohydrates for instant energy, also contains a high concentration of phytates, tannins, and polyphenols – plant chemicals that slow down digestion. Ragi is a valuable addition to a diabetes diet because it lowers high blood sugar levels in those with diabetes mellitus. Ragi is also the top food of choice for adults for accelerating weight loss and managing other lifestyle diseases such as diabetes and obesity, owing to its low digestibility and high fiber content.

3. Supports A Gluten-Free Diet

A significant number of young adults and older people develop intolerance to the gluten proteins found in cereals such as wheat, which is, sadly, a common ingredient in Indian dishes. Ragi, which is organically gluten-free, can easily be substituted for wheat in the preparation of chapatis, dosas, and sweets or mithais, and is frequently recommended for celiac disease patients.

It is important to remember, however, that because ragi is high in fiber, its digestive process is more complex, and eating ragi at night is usually not recommended, especially for those with digestive issues or gluten allergies.

4. Helps for Weight Loss

When you eat Ragi atta, it fills your stomach and keeps it full for a longer period of time. This prevents overeating and, as a result, leads to weight loss. Furthermore, it has a much lower fat content than the other cereals, and this fat is healthy (unsaturated). Ragi flour can be used as a viable substitute for regular wheat flour by anyone trying to lose weight.

5. Enhances heart health.

This flour contains Magnesium (137 milligrams, approximately), which helps to maintain nerve function and a healthy heartbeat. Ragi, like a high-fiber food, helps to lower bad cholesterol and improves overall heart health.

As a result, finger millet is a highly nutritious cereal that is extremely beneficial to one’s health. As a result, they’ve gotten a lot of attention for their potential role as functional foods. However, a high intake may increase the amount of oxalic acid in the body. As a result, it is not recommended for patients who have kidney stones (Urinary Calculi). Finger millet can be eaten in a variety of ways and preparations. Ragi roti, ragi dosa, ragi porridge, ragi upma, ragi cakes, and ragi biscuits are some popular finger millet dishes (ragi).

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