Finger millet has been used across Africa and Southeast Asia for thousands of years. It’s used to make bread, beer, and cereal. Today, finger millet can be found in health food stores and large supermarkets widely used as an alternative to wheat or other grains.
Finger Millet derives its name from the appearance of the head of the grain, including five spikes and thus approaching our five fingers, also known as Ragi or Ragi Flour. However, it’s so versatile in nature that you can easily prepare idli/dosa batter with it, use the flour to make rotis, mix it with milk, boiled water, or yogurt. Finger Millet or Ragi Flour comprises a wide range of essential key nutrients including vitamins C and E, B-complex, vitamins, iron, calcium, antioxidants, fibers, and useful unsaturated fats. Also, it contains a higher amount of magnesium and phosphorus.
- Whole grains like finger millet are connected to a lower risk of heart disease. Finger millet is full of dietary fiber, which helps to control the bad cholesterol that can contribute to heart diseases like atherosclerosis.
- Finger millet has a low glycemic index. That means that it has lower levels of simple sugars and higher levels of complex carbohydrates, which take a longer time to digest.
- The fiber in finger millet can also help support your digestive health. Insoluble dietary fiber is a “prebiotic,” meaning it helps support the good bacteria in your gut.
- Finger millet is rich in niacin, which plays an important role in more than 400 enzyme reactions.