Ragi is packed with protein, calcium, good carbs and is rich in amino acid, B- complex vitamins, magnesium, Vitamin C, D and E.
It is a whole grain as it contains all the three parts of the kernel- the bran, germ and endosperm which makes it very healthy. It is gluten-free,rich in fiber and helps with weight loss and diabetes. An excellent source of iron and a boon for anaemic patients or people with low hemoglobin levels.
One cup of ragi flour gives about 11gms protein, 14mg calcium, 3.94mg iron and 3.5 gm fibre. Very good source of protein and amino acids for vegetarians.
Its a traditional food in boosting IMMUNITY against COVID -19. Eating ragi in controlled portions on a daily basis assists in enhancing nerve impulse conduction, activating memory centres in the brain and relaxing the mind, due to elevated levels of the amino acid tryptophan.
HOW DO WE ADD RAGI IN OUR DAILY MEALS?
- Ragi Chila/ dosa- can be added in breakfast or snack
- Ragi Roti- can replace our wheat roti’s with ragi roti using ragi flour for few days or add little ragi flour in our wheat flour
- Ragi and Oats ladoo
- Home made ragi crackers/ nachos