Ragi the Natural Wonder and its Health Benefits

Widely grown in the arid regions of Asia and Africa, ragi or finger millet, is a monocot plant and can be grown during the whole year. It is a cereal crop and is widely grown in Karnataka and in Kumaon region of Himalayas. It is generally used in South India and also by the low income group of people.

The seeds are easy to store as they are not easily infested by insects and moulds. The plant is hardy and can grow even in areas with scanty rainfall or in drought conditions.

Food Preparations

A number of dishes are prepared with this wonder cereal.

Ragi flour – Ragi flour is used to make roti and dosa. It is also eaten in the form of ragi balls.
Ragi grain – The grains of ragi are malted and then ground. This flour is  mixed with boiled water, milk or curd and devoured.
Ragi kanji is a wonderful drink that cools the body and at the same time it gives strength to your body. Fermented ragi is used for making beer.

Include Ragi in your diet and get Health Benefits

Rich source of calcium

Ragi is a rich source of calcium needed for good bones. So when you include ragi in your diet you can do away with that calcium pill you take every day. For people suffering from milk allergies, ragi is a good supplement. It also contains phosphorus, minerals, thiamin, and riboflavin vitamins.

The dietary calcium provided by ragi prevents osteoporosis in women and help growing children as well.

Rich in Iron

It is a good source of iron, in fact the content of iron and calcium in ragi is higher than in milk. It is a good food for weaning children after the age of 6 months.

Essential amino acid –Methonine

Poor people who survive on starchy foods like rice, cassava etc. methonine is lacking in their diet. Ragi is a very rich source of this amino acid as well as other amino acids.

Weight loss

Ragi is very good for reducing weight. Substitute rice with balls of ragi and you will feel the difference soon. As it digests slowly it gives a feeling of fullness in the stomach. It contains the amino acid tryptophan which reduces your appetite so you eat less.

Rich in fibre

Ragi is a coarse grain rich in fibre. It prevents constipation and is a good laxative. Since its Glycemic index is low, it is very good for obese people and people suffering from diabetes. It takes a long time to digest so blood sugar remains under control.

Lowers cholesterol levels

As it is a good source of fibre, it helps to lower the level of cholesterol.

Antioxidants

Ragi is a good source of antioxidants. When seeds are soaked and sprouted the nutrient contents of vitamins, proteins, and minerals increases considerably.

Alternative to milk

Since ragi is rich in calcium and proteins it is a cheap alternative to milk.

Visit Ramdev Food to know more about Ragi the Natural Wonder and its Health Benefits.

Conclusion

Ragi is a wonder cereal more nutritious than rice and wheat and is cheaper in cost. It can be given to people suffering from malnutrition. So many delicious dishes can be prepared with ragi so make it a part of your diet and get all the wonderful benefits of this natural wonder.

Ragi – Millet, Nachni, Sattemavu, Ragi Flour

RAGI…

Ragi … also known as millet, nachni, sollu, or sattemavu … is a wonder grain. It is an annual plant widely grown as a cereal in the arid areas of Africa and Asia. India is a major cultivator of Ragi, also known as finger millet. Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in the diets of hundreds of millions of the poor who live on starchy staples such as cassava, plantain, polished rice, or maize meal. Finger millet can be ground and cooked into cakes, puddings or porridge. Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened roti. Ragi grain is malted and the grains are ground. This ground flour is consumed mixed with milk, boiled water or yoghurt. It is the staple diet of majority of Kannadigas, especially in the rural areas. The mudde which is prepared by cooking Ragi flour with water to achieve dough like consistency is then rolled into ‘balls’ of desired size and consumed. In Andhra Pradesh Ragi Sankati (Telugu), which are ragi balls are eaten in the morning with a chilli, onions, sambar (lentil based stew) or meat curry and helps them sustain throughout the whole day.  Ragi crop grows well without irrigation, pesticides or fertilisers. It is rich in calcium iron, protein and some rare nutrients such as methionine, and digests easily from infancy through old age, and its nutrients are highly absorbed. Continue reading