Sprouted Ragi Flour
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.
Traditionally, ragi is used in the management of diabetes and as a weaning food for infants. It is rich in polyphenols (micro-nutrients) which are helpful in the prevention and management of lifestyle diseases like diabetes, cancer, and cardiovascular diseases.
Our 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.