Description
- SPROUTING: Sprouting process changes a dormant grain into living food. It increases the protein, mineral, vitamin and fiber content of the grains.
- GLUTEN FREE: Ragi (Finger Millet) is naturally gluten free !
- ENHANCED NUTRITION: It is rich in Calcium and Fiber. Perfect food for babies.
- COLD MILLED: Our sprouted grains are ground at a very low temperature (cold milled) & are not exposed to scorching heat. Low temperature means all the nutrients are retained in the flour.
- ALKALINE DIET: It is non acid forming food and is alkaline even after it is cooked.
Sprouting (germination): sprouting process changes a dormant grain into living food. It increases the protein, mineral, vitamin and fiber content of the grains. The nutritional qualities of the sprouted grains are bioactive and are easily absorbed by our bodies. Sprouted ragi (finger millet) flour has increased protein, dietary fiber, and enhanced iron bioavailability when compared to un sprouted ragi flour. Ragi is one of the abundant sources of calcium among plant foods. Additionally, it exhibits anti-microbial and anti-ulcerative properties. It is naturally gluten-free. Ragi is nonacid forming and is alkaline in nature. Few grains fall in the low alkaline category. After cooking grains turn acidic. Millet is the only grain that retains its alkaline properties even after cooking. The dietary fiber and polyphenols in finger millet are known to offer several health benefits such as antidiabetic, antioxidant, hypocholesterolaemic, antimicro- bial effects and protection from diet-related chronic diseases to its regular consumers.