Ragi

The highest grown small millet that is considered as the most important part of cereals in India is Ragi that is also known as Finger millet. Largest cultivation of Ragi is found in state of Karnataka in India. This crop can be grown during any time of the year and the crop is capable of standing harsh dearth. Ragi is a rich source of protein and mineral when used as a whole grain as compared to any other millet or cereal. This is considered as one of the perfect diet for the vegetarians because of being a rich source of protein.

Also, Ragi is composed of the amino acids that generally don’t form the part of the starchy meals and these acids can be named as isoleucine, methionine, leucine and phenyl alanine. Ragi is composed of 344 mg percent of calcium and 408 mg percent of potassium. Iron is the other important source that can be received from consumption of Ragi and is good for those suffering from low hemoglobin level.

The other health benefits that can be taken from Ragi are due to the presence of polyphenol and dietary fibers present and because of these it shows anti-diabetic, antioxidant and antimicrobial properties, it also helps in prevention of tumors and atherosclerosis. Ragi is very easily digestible since they are low in fat and is gluten free. Because of these qualities Ragi is considered best for newly born kid and hence it is given as the Ragi porridge to the babies as their first hard food.

Health Benefits of Ragi

1. As weight loss: Due to presence of amino acid and Tryptophan that are beneficial in reducing the appetite, Ragi is beneficial in weight loss. The maximum number of fats present in Ragi is in unsaturated form. Because of these facts, it is considered as one of the best source when a person wants to loose weight. Due to the quality of Ragi getting digestive at slow rate, it makes the person feel fuller and thus helps on prevention of high calorie intake and eventually helping in weight loss.
2. For Bones: Ragi is considered as a rich source for calcium. Presence of calcium and vitamin D that are considered well for strengthening the bones makes Ragi a good source for bones. Ragi hence is considered a good food among old people and children since it helps in the development of bones.
3. For Anemia: Ragi is a rich source of plant natural iron and thus benefits in helping those suffering from Anemia. Presence of vitamin C helps in increasing the absorption of iron when it is taken in the form of Ragi sprouts.
4. For diabetic: Consumption of Ragi helps in reduction of risk of diabetes and also prevents gastrointestinal expanse muddle because Ragi being rich source of high polyphenol and the rich dietary fiber. Presence of less amount of glycemic is beneficial for reducing the increased blood sugar levels.
5. Reduces increased cholesterol levels: Presence of amino acids like Lecithin and Methionine are beneficial in reducing the cholesterol level by eradicating the fats from liver. The other amino acid named threonine present in Ragi benefits by help in encumbering the formation of fat in liver and thus reduces the level of cholesterol level.

Various Food Preparations with Ragi

The general consumption of Ragi is in the form of flour which is used in preparation of Ragi rotis, mudde and ambli. The other forms of food in which Ragi can be used include making porridge, cakes, upma and biscuits. The other Indian food prepared using Ragi are dosas, ladoos and idlis.

Mixing of Ragi with wheat in ratio of 7 is to 3 is one of the best way of taking ragi as a regular food in daily diet since the Indian food is considered incomplete without Indian bread. Consumption of Ragi or Finger millet in the form of rotis benefits by scheming the level of glucose and thus benefits, the most to the people suffering form diabetes.

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