Ragi flour is derived from finger millet, a gluten-free grain commonly grown in organic farms. It is distinct from conventionally grown finger millet due to its organic cultivation methods. Organic ragi flour is produced without synthetic fertilisers, pesticides, or genetically modified organisms (GMOs). Instead, it relies on natural farming techniques prioritising soil health, biodiversity, and sustainability. 

This ensures that the flour is free from harmful chemicals and retains its natural nutritional properties, making it a healthier and more environmentally friendly choice.

Ragi flour offers numerous health benefits, making it an excellent addition to a balanced diet. Some of its key advantages include:

• Gluten-Free Alternative: Since ragi is naturally gluten free, finger millet is an excellent option for individuals with gluten intolerance or celiac disease, allowing them to enjoy a nutritious grain without adverse reactions.
• Low Glycemic Index: Organic ragi have a low glycemic index, slowly releasing glucose into the bloodstream, helping regulate blood sugar levels, and providing sustained energy.
• Antioxidant Properties: It contains antioxidants that combat free radicals, reducing the risk of chronic diseases and supporting overall well-being.

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Ragi flour offers a host of benefits owing to its organic cultivation methods:

• Enhanced Nutritional Profile: Due to organic farming practices, natural ragi flour retains its inherent nutritional properties, providing higher levels of essential nutrients, including calcium, iron, and dietary fibre.
• Produced using the Cold-pressed method: Grinding grains using the cold-pressed method ensures that the temperature of the flour doesn’t increase much, which means that nutrition is not lost in the grinding process. 
• Support for Sustainable Agriculture: Choosing organic ragi supports organic farming practices, which prioritise long-term sustainability, protect ecosystems, and promote healthier food production systems for future generations.

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Absolutely! Incorporating ragi flour into your daily diet can be highly beneficial. Here are some statistics that highlight its nutritional value:

• Ragi is an exceptional source of calcium, containing approximately 350-400 mg of calcium per 100 grams. This makes it a valuable dietary option for individuals seeking to meet their daily calcium requirements, especially those who follow a plant-based or lactose-free diet.
• With iron content ranging from 3-5 mg per 100 grams, ragi can contribute significantly to your daily iron intake. Iron is key for producing red blood cells and preventing anaemia.
• Ragi flour contains substantial dietary fibre (roughly 10 grams per 100 grams), promoting healthy digestion, regulating blood sugar levels, and supporting weight management.

Natural and organic ragi flour differ in the cultivation methods and certifications involved. Here are the key distinctions:

• Cultivation Practices: Natural finger millet refers to finger millet flour grown using conventional farming methods, which may involve synthetic fertilisers, pesticides, or GMOs. Conversely, organic ragi is cultivated through organic farming practices prioritising sustainability, biodiversity, and natural techniques.
• Certifications: Organic ragi undergoes rigorous certification processes to ensure its organic status. It is certified by reputable organisations that verify compliance with organic standards, guaranteeing that the flour is free from synthetic chemicals and GMOs. In contrast, natural finger millet may not have any specific certifications or guarantees regarding its farming practices.
• Cold-Pressed Flour: Organic ragi flour is distinct from regular flour as it is cold-pressed, unlike the conventional milling process used for regular flour. Cold pressing involves grinding the ragi grains at a lower temperature, which helps retain the nutritional value and natural goodness of the flour. This gentle extraction method ensures that the flour maintains its vital nutrients, antioxidants, and flavor, making it a healthier and more flavorful option compared to regular flour.