Himalya Rag Flour

Himalya Rag Flour

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Himalya Rag Flour" likely refers to flour made from ragi, also known as finger millet or nachni. Here are the typical ingredients and details for Himalya Rag Flour:

Ingredients

  1. Ragi (Finger Millet): The whole grains are cleaned, dried, and ground into flour.

Nutritional Information (Approximate per 100g)

  • Calories: Around 350-370 kcal
  • Protein: 7-9 grams
  • Fat: 1-3 grams
    • Saturated Fat: 0-1 grams
  • Carbohydrates: 70-75 grams
    • Dietary Fiber: 8-10 grams
    • Sugars: 1-2 grams
  • Sodium: 5-10 mg
  • Vitamins and Minerals:
    • Calcium: 150-200 mg (supports bone health)
    • Iron: 3-5 mg (important for blood health)
    • Magnesium: 150-200 mg (essential for muscle and nerve function)
    • Potassium: 400-500 mg (important for heart health)
    • Phosphorus: 200-250 mg (needed for energy production and bone health)

Health Benefits

  • Gluten-Free: Suitable for individuals with gluten intolerance or celiac disease.
  • Rich in Fiber: Promotes digestion and helps maintain blood sugar levels.
  • High in Protein: Provides essential amino acids necessary for muscle building and repair.
  • Source of Iron: Helps prevent anemia and supports red blood cell production.
  • Low Glycemic Index: Helps in managing blood sugar levels.

Uses

  • Flatbreads: Ragi flour is commonly used to make traditional Indian flatbreads like roti and dosa.
  • Porridge: Cooked as a porridge or cereal for a nutritious breakfast.
  • Baking: Used in baking to make bread, cookies, cakes, and other baked goods.
  • Thickening Agent: Added to soups, stews, and gravies as a thickening agent.

Storage Instructions

  • Cool, Dry Place: Store ragi flour in an airtight container in a cool, dry place away from direct sunlight.
  • Refrigeration: It can be refrigerated to extend its shelf life, especially in warm and humid climates.
  • Freezing: Ragi flour can also be frozen to maintain freshness for longer periods.

Cooking Tips

  • Mixing with Other Flours: Ragi flour can be mixed with wheat flour or other gluten-free flours for better texture in baking.
  • Hydration: Ragi flour tends to absorb more liquid, so adjust the liquid content accordingly when using it in recipes.

Ragi flour is a nutritious and versatile ingredient commonly used in Indian cuisine. Would you like any more information or cooking tips?