Health Benefits of Ragi –
Ragi, also known as finger millet, is a cereal that is popular in many African and south Indian nations.
Regarded as a miraculous grain for shedding pounds and has a lot of fibre and is high in calcium.
It is a typical baby food in south India as well.
Nutritional Properties in Ragi (100 gm)
- Calories- 354 kcal
- Total fat- 3.4gm
- Saturated fat- 0.7gm
- Polyunsaturated Fat (PUFA) -2gm
- Monounsaturated Fat (MUFA) – 0.7gm
- Cholesterol- 0 mg
- Sodium- 5mg
- Potassium- 40mg
- Carbohydrates- 80gm
- Dietary fibre- 2.7gm
- Sugars- 0.6gm
- Protein- 13gm
Proven Health Benefits of Ragi
Good for Diabetics
Magnesium is abundant in ragi. It helps to maintain blood sugar levels by reducing our body’s insulin resistance.
Great for Digestion
Both soluble and insoluble fibre are abundant in ragi. This fibre keeps us fuller for extended periods of time, which eases constipation.
Good for Hair
Ragi aids in hair growth prevention and is also known to stop hair from going grey before it’s time. The antioxidants present in ragi will successfully stop tissue damage.
Prevents Skin from Ageing
Ragi is a natural anti-aging ingredient and skincare product. Contains crucial amino acids like methionine and lysine that shield your skin against the hazards of rashes, wrinkles, and dullness. Ragi contains antioxidants that assist your body battle stress and delay the onset of ageing. It revitalises skin cells, giving you a youthful, healthy appearance.
Prevents colon Cancer
Because it includes fibre and phytonutrients that lower the risk of colon cancer, ragi is known to aid in theprevention of cancer. Your intestine transforms lignan, a type of nutrient present in ragi, into mammalian lignan, which lowers the risk of breast cancer in women.
Rich in Protein
The main protein present in ragi, eleusinian, has a significant biological importance. This protein is regarded as a healthy source of protein for vegetarians and aids in the prevention of malnutrition.
Increase Production of Mother’s Milk
Green ragi boosts haemoglobin levels, which in turn enhances the production of mothers milk in women, therefore lactating ladies must eat more of it. This is also referred to as enhanced lactation. A nursing mother must include green ragi in her daily diet to enhance the amount of amino acids, calcium, and iron in her breast milk, all of which are crucial for both the mother and the baby.
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