Ragi

Various kinds of millet are raised as grain crops in the drier regions of India. Millet is called bajra in northern India and ragi in southern India. As a food crop, ragi is considered the third in order of importance after rice and wheat. The two main types of ragi are pearl millet (Pennisetum typhoideum) and finger millet (Eleusine coracana). It provides vitamin B, iron, phosphorus and lecithin and is a rich source of protein than rice, oats and corn. This grain is considered a healthy addition to local diets and is usually purchased in the form of reddish-brown flour

Ragi is a kind of millet - finger millet and for diabetes, cholesterol and general health, whole grain is better than processed grain. For diabetes it is important that you choose foods that have low glycemic index. Whole grains have low glycemic index carbs and when consumed they do not cause wide fluctuations in blood sugar levels. In that respect, ragi, jowar, bajra, oats, whole wheat are all good for diabetes. Ragi is very beneficial for women too. It is extremely rich in calcium. It is recommended that women with a family history of osteoperosis and women over the age of 35-40 include ragi in their diet.