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Physique Global

Superfood- Why is Ragi good for you?

Ragi or Finger millet is a great source of good carbohydrates and is widely used in a lot of parts in India instead of wheat. Nachni as it is called in some parts of India, is also a part of the staple food.

For anyone looking for a healthier source of carbohydrate, here it is. Ragi was first cultivated in Africa and later was spread across the various parts of the world while India today is the largest producer of Ragi which is about 58% of the world total ragi production.

Ragi is a great source of calcium. This can be included along with your regular calcium supplementation to ensure that your calcium requirement is adequately met. It is also a great source of dietary fiber. Ragi contains higher amounts of dietary fiber. Due to this, ragi aids digestion prevents over-eating and makes you feel full for a longer span of time. Being a complex source of carbohydrate, it has a low impact on the blood sugar levels making it a great food for the people with diabetes or pre-diabetic condition.

It is a low glycemic food, consumption of which will help maintain better sugar levels in the general non-diabetic population as well. It can be a great source of carbohydrate in people who are medium to low carbohydrate diets. Since the grain is too small it becomes difficult to polish the grain and hence the bran intact. Also, for people who are worried about Gluten or have celiac disease, Ragi is a great grain for them.

Lactating mothers are urged to include Ragi, especially when it is green as it enhances milk handling and imbibes the milk with the essential amino acids, iron, and calcium required for the nutrition of the mother as well as the child.

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