7 Reasons To Use Ragi Flour Instead Of Wheat Flour For Cooking
Khushi Bhattar
15-05-2025, 17:30 IST
www.herzindagi.com
Ragi flour is a powerhouse of nutrition that provides numerous health benefits over wheat flour. Here are seven compelling reasons to use ragi flour instead of wheat flour for cooking. Tap to check!
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Gluten Free
One of the best reasons to use ragi flour over wheat flour is that ragi is gluten-free. This makes it ideal for people with celiac disease.
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Higher In Calcium
Ragi flour is also high in calcium as compared to wheat flour. Calcium is important for bone health, and ragi provides enough calcium.
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Low Glycemic Index
Ragi has a lower glycemic index as compared to wheat. This makes it ideal for diabetic patients or anyone who wants to manage insulin spikes.
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Rich In Fibre
The fibre content in ragi helps aid digestion, prevents constipation, and promotes a feeling of fullness. This can be beneficial for weight loss.
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Improves Brain And Skin Health
Ragi contains essential amino acids like tryptophan. Wheat lacks some of these vital amino acids, which can improve skin and brain health.
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Better Energy
Wheat-based foods can lead to quicker hunger pangs. Ragi provides slow-releasing energy, thus promoting the feeling of fullness.
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Rich In Antioxidants
Ragi is loaded with antioxidants and nutrients that support immunity, heart health, and metabolic function. However, wheat is more processed as compared.
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Information Credits
This information is sourced from a trusted website, the Bombay Times. It is always advisable to consult a healthcare specialist for more personalised information.
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