Sprouted Ragi flour

The “Sprouting” Advantage
• Enhanced Bioavailability: Sprouting breaks down anti-nutrients like phytic acid, allowing your body to absorb Calcium and Iron much more effectively.
• Vitamin C Boost: While dry Ragi contains almost no Vitamin C, the process of sprouting triggers its production, which further aids iron absorption.
• Easy Digestion: Complex biochemical changes during germination break down heavy starches into simpler sugars, making it incredibly gentle on the stomach—ideal for infants (as a first food) and the elderly.
• Lower Glycemic Index: Sprouted Ragi has an even better impact on blood sugar levels compared to regular millets, providing sustained energy without spikes.