Finger Millet (Ragi)

Finger Millet (Ragi) Local Name: Mandua & Ragi Botanical Name: Eleusine Coracana Finger Millet is used essentially as flour. While it is being floured certain proportions of wheat is also added. Mandua flour is then converted into the dough and eaten as chapati. The Color of chapati is brown and is normally eaten during winters. Millet is now being used to produce bakery products, baby food, and other baked derivatives. NUTRITIONAL CONSTITUENTS (per 100gms) Water: 13.1 gms Protein: 7.3 gms Fat: 1.3 gms Carbohydrates: 72 gms Calcium: 344 mg Calories: 328 Iron: 6.4 gms Vitamin A & B