Finger Millet (Ragi) is alkalizing grain, gluten-free, and naturally nutrient-dense. It is rich in minerals like calcium, copper, iron, magnesium, phosphorus, potassium, and selenium as well as essential vitamins like folate, pantothenic acid, niacin, riboflavin, and Vitamins B6, C, E, and K. Sprouting the millets helps increase the nutrition content, and also breaks down the nutrients for easier absorption. It helps to improve cholesterol levels, the fiber content of millet helps support heart health by reducing blood pressure. It helps support healthy and regular digestion. The process of sprouting breaks down the enzyme inhibitors present in the Ragi, helps the body to digest and absorb the nutrients. It also helps increase the nutritional content and makes it more bio-active. The nutritional value accumulated during sprouting is retained after drying and cold-milling into flour. Our stone milling technique with internal constant air current results in fine milling of entire whole grain with all the nutrients preserved. The Flour is not heated and thus, all the delicate vitamins, enzymes, and dietary fibers are intact. The milling is done in small batches and packed immediately to preserve freshness. Preparation Instructions * Add 2 tbsp of the mix to a cup of boiling milk or water and stir continuously. Add jaggery powder or other sweetener of choice to enhance taste. * Can be added to butter milk with a pinch of natural salt. * Can be enjoyed as an energy drink for breakfast or anytime during the day.
SPROUTED: Ragi (finger millet) is sprouted and malted to produce nutritious and energetic food
SUPERIOR NUTRITION: Rich in protein, fiber and Calcium. Excellent for babies, growing children and adults. Does not contain any additives or preservatives.
DIET: It is naturally gluten free, does not cotain any milk products, and is diabetic friendly. No sugar or salt is added.
COLD MILLED:The nutritional value accumulated during sprouting is retained after low temperature drying and cold-milling into flour. Our stone milling technique with internal constant air current results in fine milling of entire whole grain with all the nutrients preserved. The Flour is not heated and thus, all the delicate vitamins, enzymes and dietary fibers are intact.
