Why make the switch from Wheat to Ragi

Ragi, an annual crop thriving in tropical regions like India, Ethiopia, and Sri Lanka, is a dietary staple in the southern parts of India. Packed with numerous nutrients, it boasts various health advantages.

Ragi flour delivers more than 7 grams of pure protein and 16 grams of fibre. Its high fibre content curbs overeating, promoting a prolonged feeling of fullness, and facilitating weight loss

Rich in iron, ragi aids those with low haemoglobin levels. Additionally, its vitamin B1 content supports the synthesis of red blood cells.

With its substantial dietary fibre, ragi reduces food cravings and causes a lesser spike in blood sugar levels compared to wheat and other flour.

 Ideal for those with celiac disease or gluten intolerance, ragi serves as a natural gluten-free alternative in dishes like chapatis, dosas, and idlis.

Ragi's antioxidant content enhances immunity, combating infections and promoting the body's natural ability to relax due to its amino acid content.

Sprouted ragi sees a 20 per cent increase in calcium content, making ragi flour a top non-dairy calcium source compared to other grains.