Product description
Ragi is rich in antioxidants, vitamins and minerals. It exhibits anti-diabetic, anti-microbial and anti-ulcerative properties. Traditionally in south India, Ragi is used in diabetic management, as a baby food and as a calcium supplement. How to use? Soak 1/2 cup whole ragi overnight in water. In the morning, grind the soaked ragi into a fine paste. Add 2 cups of water to the paste and filter it to extract ragi milk. Add palm sugar or Agave syrup for sweetner.Reviews
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Sign UpApproximately 344mg calcium per 100g — the highest of any commonly available cereal grain, confirmed across USDA FoodData Central and peer-reviewed research. For comparison: milk contains approximately 120mg per 100ml; white rice approximately 2mg per 100g; wheat approximately 41mg per 100g. This makes ragi a genuinely valuable calcium source in vegetarian and plant-based diets where dairy may be limited, and explains its long traditional use as a baby food and calcium supplement in South Indian households.
Ragi has been used as a traditional weaning food and first grain for babies in South India for generations — typically introduced around 6 months as a thin porridge made from ragi flour or ground whole ragi, mixed with breast milk or formula. Its calcium and iron content make it nutritionally well-suited to early infant feeding. Always follow your paediatrician’s guidance on when and how to introduce solid foods to your specific baby.
Yes — naturally gluten-free, as it’s produced from Eleusine coracana, a grain that contains no gluten. Those with coeliac disease or severe gluten sensitivity should confirm cross-contamination controls during processing directly with us, since “naturally gluten-free” doesn’t guarantee a dedicated gluten-free facility.