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Mandwa Atta (Ragi flour)

3060

  1. Plain ragi flour is made from pure, thoroughly graded, de-stoned ragi whole grains
  2. Ragi flour is finger millet powder. Ragi is an ideal source of plant protein, is rich in calcium, and has high iron and other mineral content. It is low in fats
  3. Ragi is a rich source of fiber and can be made a part of the everyday diet in the form of porridge, rotis, dosa, puttu, and various other dishes
  4. A good vegan gluten-free source of protein, Ragi is also a good baby food due to its rich nutrient content
  5. Scroll down for more product details
Nutritional facts (approx) per 100 grams
Energy 326.4 kcal
Carbohydrates 71.6 grams
Protein 7.3 grams
Fat 1.2 grams
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Description

Mandwa or Finger Millet grows well and naturally in the Himalayas and is an essential crop due to its high nutritive value. Our Mandwa is sourced from rain-fed small farms which are grown traditionally.
Mandwa is rich in calcium, proteins, minerals, and fiber. It is also recommended food for infants of six months. Mandwa flour can be used to make cakes, puddings, bread, rotis and porridge.

In today’s increasingly polluted urban environment, where water, air, and food are contaminated, being healthy has become something of a challenge. Our exploding urban population is beginning to show signs of the damage being done by rapidly changing lifestyles, poor diets and lack of exercise. When the food we eat is contaminated, we carry that pollution in our bodies; some of it stays there, accumulates and eventually causes diseases. The rise of diseases like obesity, diabetes, and heart disease is at its peak.

Our children are specifically vulnerable to the dangers of agricultural toxins as they consume a higher percentage of their size. The average child receives four times more exposure to at least eight widely used cancer-causing pesticides seen in food than the average adult does.

Sourced from organic produce and hand-sorted in Himalayan villages, all our produce is cultivated naturally without any use of poisonous chemicals in our struggle to preserve the biodiversity of the Himalayas and to support indigenous crops.

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