Description
Ragi (finger millet) is one of the oldest cultivated millet in India. It is rich in antioxidants, vitamins, and minerals. It exhibits anti-diabetic, anti-microbial, and anti-ulcerative properties. Traditionally in south India, ragi is used in diabetic management, as baby food, and as a calcium supplement.
Key Features
· Sprouted ragi flour is rich in Calcium, Iron, and health-promoting polyphenols
· It is a great source of fiber and contains both soluble and insoluble fibers. Insoluble fibers are known as “Prebiotics” as they promote healthy biomes in the gut.
· The sprouting process also reduces the anti-nutrients (like phytic acid) which essentially bind to the minerals and does not allow the body to digest them.
· It is naturally gluten-free
· It is greatly suited for diabetic diet plans
· It has an alkalizing effect on the body and is a non-acid-forming food
Benefits of sprouted grains and flours
The sprouting process increases the nutritional content of the grains. The grains become alive, and the nutrition is readily bio-available
It is easily digestible and greater nutrition assimilation in the body happens due to bioavailability
The sprouting process also reduces the anti-nutrients (like phytic acid) which essentially bind to the minerals and does not allow the body to digest them.
How to use Sprouted Ragi Flour?
Make Bhakri or ragi roti . It is a tasty substitute for wheat roti. It can also be used in baking for baking gluten free cakes and cookies.
