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Himalya Rag Flour" likely refers to flour made from ragi, also known as finger millet. Ragi flour is a popular gluten-free flour used in South Indian cuisine, particularly in regions like Karnataka, Andhra Pradesh, and Tamil Nadu. It is known for its nutty flavor, rich nutritional profile, and versatility in cooking. While specific ingredients may vary depending on the brand and processing methods, here are the typical ingredients used in making ragi flour:

Typical Ingredients in Himalya Ragi Flour:

1. Ragi (Finger Millet): The main ingredient, a gluten-free grain known for its high nutritional value, including calcium, iron, and dietary fiber.

2. Water: Used during the milling process to grind the ragi into flour.

Key Features:

• Gluten-Free: Ragi flour is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
• Nutrient-Rich: Ragi is a rich source of calcium, iron, and other essential nutrients, making it a nutritious choice for inclusion in the diet.
• Versatility: Ragi flour can be used in various dishes such as dosas, idlis, rotis, porridge, cookies, and bread, adding a nutty flavor and nutritional boost.
• Low Glycemic Index: Ragi has a lower glycemic index compared to refined grains, making it suitable for those managing blood sugar levels.

Usage:

• Cooking: Ragi flour can be used as a substitute for other flours in recipes such as dosas, idlis, rotis, porridge, and baked goods.
• Nutrition: Ragi flour can be used to boost the nutritional content of dishes, especially for those looking to increase their intake of calcium and iron.

Storage:

• Store Himalya Ragi Flour in an airtight container in a cool, dry place away from moisture and direct sunlight.
• Properly stored, ragi flour can last for several months without spoiling.

Example Ingredients List:

Here's a hypothetical example of an ingredients list for Himalya Ragi Flour:

Ingredients:

• Ragi (Finger Millet)
• Water

Please note that the actual ingredients and processing methods may vary depending on the brand and production process used by the manufacturer. Always refer to the product packaging for the most accurate information regarding ingredients.

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?