Manna Ragi Flour

Enjor delicious roti, idly, dosa, puttu etc..

Rs. 66.00 Rs. 83.00 You Save 20% (Rs. 17.00)

Plain ragi flour is made from pure, thoroughly graded, de-stoned ragi whole grains
Ragi flour is finger millet powder. Ragi is an ideal source of plant protein, is rich in calcium and has high iron and other mineral content. It is low in fats
Ragi is a rich source of fibre and can be made a part of the everyday diet in the form of porridge, rotis, dosa, puttu, and various other dishes
A good vegan gluten-free source of protein, Ragi is also a good baby food due to its rich nutrient content
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Nutritional facts (approx) per 100 grams
Energy	326.4 kcal
Carbohydrates	71.6 grams
Protein	7.3 grams
Fat	1.2 grams

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Why should you include ragi in your diet?

Experts advice to include ragi in your daily diet as it is one the best non-dairy sources of calcium and is extremely beneficial for growing kids. While ragi's low glycemic index helps in controlling diabetes, it's rich natural iron content is a boon for anemic patients with low haemoglobin levels. Ragi's high amount of dietary fibre keeps the stomach fuller for a longer time and helps in weight loss by preventing unwanted cravings

How is ragi flour prepared?

Manna ragi flour is prepared by crushing pure, selected de-stoned ragi grains. It is made from whole grain ragi which keeps the fibre-dense bran and all other nutrients intact.

How ragi consumed across India?

Ragi is popularly called as the staple food of south India. In Karnataka, it is generally consumed in the form of steamed ragi muddle (balls) which are served with spicy meat gravices. In Tamil Nadu it is consumed asragi kaanji orragi porridge.Some of the more popular & modern spins on ragi includeragi laddoos andragi cookies.