Finger Millet

Finger millet can be ground and cooked into cakes, puddings or porridge. The grain is made into a fermented drink (or beer) in Nepal and in many parts of Africa. The straw from finger millet is used as animal fodder. It is also used for as a flavoured drink in festivals. Finger Millet is gluten-free.

Nutritive value of Ragi per 100 g
Protein 7.3 g, Fat 1.4 g, Carbohydrate 72 g, Minerals 2.7 g, Calcium 344 mg, Fibre 3.6 g has thirty times as much calcium as rice, more then ten times as much fiber and so on

They are highly nutritious, non-glutinous and not acid forming foods. Hence they are soothing and easy to digest. They are considered to be the least allergenic and most digestible grains available. Compared to rice, especially polished rice, millets release lesser percentage of glucose and over a longer period of time. This lowers the risk of diabetes