Varagu Rice / Kodo Millet
Ragi or Finger millet is a short, profusely tillering plant with characteristic finger like terminal inflorescences, bearing small reddish seeds.
Maturity of crop is between 3 to 6 months depending on the variety and growing conditions.
The crop is adapted to fairly reliable rainfall conditions and has an extensive but shallow root system.
It is an annual plant extensively grown as a cereal in the dry areas of India, especially southern part of India.
Ragi contains high amount of calcium, protein with well balanced essential amino acids composition along with Vitamin A, Vitamin B and phosphorous.
It also contains high amount of calcium.
Ragi flour in India is mostly prepared into ragi balls, popularly known as ragi mudde, made into flatbreads, leavened dosa and thinner, unleavened rotis.
Its high fiber content also checks constipation, high blood cholesterol and intestinal cancer
Millets are a natural source of protein and iron.
Millet is very easy to digest; it contains a high amount of lecithin and is excellent for strengthening the nervous system.
Millets are rich in B vitamins, especially niacin, B6 and folic acid, as well as the minerals calcium, iron, potassium, magnesium and zinc. Millets contain no gluten.
So they are not suitable for raised bread, but they are good for people who are gluten-intolerant.
Nutritional structure of the Millets