Traditional Life

Kaveripakkam, Vellore, Tamil Nadu

• Finger Millet, also known as Raggi, is cultivated in drier parts of the world - mainly in Asia and Africa. Raggi has a distinct taste and is widely used in Southern Indian and Ethiopian dishes.
• Ragi is a rich source of Calcium, Iron, Protein, Fiber and other minerals. The cereal has low fat content and contains mainly unsaturated fat.
• It is easy to digest and does not contain gluten; people who are sensitive to gluten can easily consume Finger Millet. Raggi is considered one of the most nutritious cereals.

Nutritional value:

• Ragi has high protein content
• Ragi is also a very rich source of minerals. It has been found to have between 5-30 times the calcium content found in other cereals. It is also rich in phosphorus, potassium and iron. Calcium is of course an important component
in maintaining bone density and health. Thus, finger millet would be a healthier alternative to over-the-counter supplements, especially for people who might be at risk of osteoporosis or low hemoglobin levels.
• Raggi controls diabetes
• Raggi has anti-microbial properties
• Raggi has anti-cancer potential
• Raggi keeps you young
• Raggi reduces "bad" cholesterol, prevents cardiovascular disease
• Major portion of Raggi Flour is carbohydrate, around 80%. The Fat percentage is quite less which is good. Protein and fiber contents vary but range from less to moderate. 100 grams of Raggi has roughly on an average of 336 KC all of energy in them.

Retail packing available: 500gm Bulk packing available: 25kg/ 50kg Features

• Higher Concentration of free proline, an essential amino acid to build proteins
• Less growth of acrylamide, a chemical compound linked to cancer cell formation.
• Contains more fiber
• Lower Insulin response.
• Higher lignan concentrations
• Less calories than wheat bread

Export Destinations Australia, Canada, Malaysia, Oman, Qatar, Saudi Arabia, Singapore, South Africa, United Kingdom, United States

Rye is a rich, hearty grain that has been consumed for centuries. Although you might find wheat and other cereals more readily available at your market, it's worth taking a chance on this cereal grain. Rye bread and rye flour nutrition differs from wheat, barley and oat and often packs more of a punch, especially if you opt for the dark variety, which holds more potent health benefits. The rye seed, or rye berries as they're called when harvested and sold in full form, are also healthy and useful in cooking. Rye is one of the three gluten grains along with wheat and barley. It contains a protein called secalins, which is a form of gluten. However, rye flour, when used in baking, contains much less gluten than wheat and barley. The type of gluten in rye, unlike the gluten in wheat, is much less elastic and also poorer at trapping bubbles during the baking process, so the rye produces a much less airy bread. It also holds more free sugars, which means that rye ferments faster as well. Rye flour tends to be more nutritious than wheat or barley because of the whole nature it comes in, with endosperm, which is in the outer hull of the rye berry or kernel. The endosperm holds potent starches as well as fiber and nutrients. It's much harder to separate and remove the germ and the bran from the endosperm during the milling, therefore carrying with it more vitamins and nutrients into the end product of rye flour. Features

• Higher Concentration of free proline, an essential amino acid to build proteins
• Less growth of acrylamide, a chemical compound linked to cancer cell formation.
• Contains more fiber
• Lower Insulin response.
• Higher lignan concentrations
• Less calories than wheat bread

Export Destinations Australia, Canada, Malaysia, Oman, Qatar, Saudi Arabia, Singapore, South Africa, United Kingdom, United States