# Nutritional Value And Health Benefits For Losing Weight From Ragi Nutrition

Ragi crops are commonly farmed in the Himalayas up to 2,300 metres in elevation because they are highly tolerant to higher altitudes. Intercropping legumes like peanuts, cowpeas, and pigeon peas, as well as other plants like Niger seeds, is common alongside finger millet crops. In India Ragi is commonly called by various names like ragi, Kodra, Taidalu. It is an African traditional food plant with the potential to improve nutrition, increase food security, and promote sustainable land management. **[Ragi Nutrition](https://healthstrives.com/ragi-nutrition-food/)** has high levels of iron, vitamin B, complex protein, amino acids, phosphorus, magnesium, and potassium, and can be given to babies as a porridge or mixed with milk, yoghurt, vegetables, and fruits to provide a complete nutritious baby meal.


Ragi flour is a pleasant and easy-to-digest morning cereal when prepared with a little milk and sugar. Ragi mudde cannot be chewed properly and must be slurped down with a liquid. As a result, the traditional way of eating ragi mudde is with sambar, which is nutritionally great.

This product has a minimal fat level, which is a beneficial thing. Although they make up a modest percentage of the total, the protein and fibre content aren't great. Ragi has a caloric content of roughly 336 Kcal per 100 grammes. It's also high in B vitamins including niacin, B6, and folic acid, as well as calcium, iron, potassium, magnesium, and zinc.

The grain itself, though often thought of as the perfect birdseed, has a long history as an important whole grain in cooking, particularly in Asia, where it may have once been used more extensively than rice, and the flour can be added to breads to reduce gluten content or produce lower carbohydrate bread. Even today, **Ragi Nutrition** malt produced at home is one of the most popular infant foods.