New Delhi: Ragi, also known as finger millet, is a cereal grain that is widely grown and consumed in many parts of the world, particularly in India and Africa. It is a staple food in many rural communities and is known for its high nutritional value and versatility in cooking. It is a small, round grain that is reddish-brown in colour and has a slightly sweet and nutty flavour.

Ragi is often used to make porridge, flatbreads, cakes, and fermented foods such as dosa and idli. Due to its high fibre and mineral content, ragi is considered a nutritious and healthy food option, particularly for people with celiac disease or gluten intolerance.

Health Benefits Of Ragi:

Ragi, also known as finger millet, is a highly nutritious grain that is commonly consumed in many parts of the world, particularly in India and Africa. Some of the health benefits of ragi include:

1. Rich in minerals: Ragi is an excellent source of calcium, iron, and magnesium, all of which are essential for maintaining strong bones, good blood circulation, and healthy muscles.

2. Good for digestion: Ragi contains dietary fibre which can help regulate digestion, improve gut health, and prevent constipation.

3. Gluten-free: Unlike many other grains, ragi does not contain gluten, making it a suitable option for people with celiac disease or gluten intolerance.

4. Supports weight loss: Ragi is a low-calorie grain that is high in fibre, which can help you feel full for longer and reduce the overall amount of food you consume.

5. Good for diabetics: Ragi has a low glycemic index, which makes it a good choice for people with diabetes as it helps regulate blood sugar levels.

Side- Effects Of Ragi:

While ragi is considered to be a nutritious and healthy food, there are some potentially harmful effects associated with its consumption, including:

1. Interference with the absorption of certain minerals: Ragi contains phytic acid, which can bind to minerals like iron, calcium, and zinc and reduce their absorption in the body.

2. Thyroid dysfunction: Ragi contains goitrogens, substances that can interfere with thyroid function and lead to an enlarged thyroid gland (goitre) in some people.

3. Flatulence: Some people may experience flatulence or bloating after consuming ragi, particularly if they are not used to consuming a lot of fibre.

4. Allergic reactions: In rare cases, some people may be allergic to ragi and may experience symptoms like itching, hives, or difficulty breathing after consuming it.

It is important to note that these potentially harmful effects are generally associated with excessive consumption of ragi and that consuming it in moderation as part of a balanced diet is unlikely to cause any significant health problems.

Ways Of Consuming Ragi:

There are many different ways to consume ragi, and its versatility as a food ingredient makes it a popular choice in many households. Some of the most common ways to consume ragi include:

1. Ragi porridge: Ragi flour is cooked with water or milk to make a thick, nutritious porridge that is often consumed for breakfast or as a snack.

2. Ragi flour: Ragi flour can be used to make a variety of foods, including flatbreads, cakes, dosa, idli, and roti.

3. Ragi balls: Ragi flour is mixed with water to form dough and then shaped into small balls, which are often steamed or boiled and then served with a variety of dipping sauces.

4. Ragi malt: Ragi is sprouted and then ground into a fine powder to make malt, which is a nutritious drink that is often consumed for its health benefits.

5. Ragi noodles: Ragi flour can be used to make noodles that are high in fibre and minerals and can be enjoyed as a healthier alternative to traditional wheat-based noodles.

The grain’s versatility and health benefits make it a popular choice in many households and a staple food in many rural communities. However, it is always recommended to talk to a doctor or a qualified healthcare professional before making any significant changes to your diet, especially if you have a pre-existing health condition or are taking any medications.