Ragi is the common name for Eleusine coracana, and it derives this name from the finger like branching of the panicle. Believed to have originated in Africa some 5000 years ago, the millet was introduced to India around 4,000 years back.
The tiny, round millet which is generally ground into flour for making flatbreads or rotis is also eaten in the form of ragi mudde, a popular meal in southern India.
The vital fact that it is a significant source of protein makes the millet a perfect choice for vegetarians. This beautiful brick-red colored cereal is packed with iron, protein, calcium, fiber and thiamine and its high nutritional value makes it a must have for all age groups.
Myth : Ragi is hard to digest
Fact : The high fiber content of ragi leads to slower digestion and thus the only thing you should make sure while having ragi is to have lesser quantities.
Myth : Those with lactose intolerance have hardly any option to fulfill their calcium requirements
Fact : Milk and dairy foods are excellent sources of calcium but they are not the only sources. Many dairy free foods are also high in calcium for e.g. green vegetables, soy products like tofu, soymilk and millets like ragi.