In winter you see a lot of green vegetables in the market. Along with vegetables, you also get to see a wide variety of rotis in your plate in winters. Be it corn bread, millet or wheat bread. Bajra rotis are eaten with great gusto during the cold season. Ragi flour is such that it is available in every season. Nowadays, flour like millet and ragi are included in the healthy diet instead of wheat bread. But for many people it becomes difficult to differentiate between these flours. Let us tell you what is the difference between these two flours? Also, for how long can these flours be eaten?
Both millet and ragi are coarse grains, which are beneficial for health, but there are some major differences in their flour.
1. Millet: Bajra is a type of millet, which grows in the summer season. It is also commonly known as Pearl millet (Pennisetum glaucum). There itself Ragi Talking about it, it is a type of grain called Finger millet (Eleusine coracana). It grows mainly in hilly and tribal areas.
2. Difference in terms of nutrients: Millet contains high fiber, protein, and minerals like magnesium, iron, and phosphorus. It controls sugar levels and is also beneficial for heart health. Ragi contains high amount of calcium, which is good for the health of bones and teeth. Apart from this, it also contains good amount of iron and fiber, and it helps in controlling sugar.
3. Difference in taste: The taste of millet is mild and nutty. It is used in making roti, khichdi, upma, porridge, and various other types of food. The taste of ragi is slightly bitter. It is usually eaten in the form of roti, halwa, or ragi mix porridge made from ragi flour. It is considered very beneficial especially for children and the elderly.
4. Dough texture: Bajra flour is light and white in colour. This may make the rotis a bit crumbly. Whereas Ragi flour is dark brown in color and a little heavy. Rotis made from ragi are a little thick and heavy.
5. Difference in digestion also: Millet is a little easier to digest and is light on the stomach. It also warms the body. Due to the high fiber content in Ragi, it improves digestion, but some people should consume it slowly because it can create gas in the stomach.
For how many days should we use millet and ragi?
Both the flours are rich in nutrition. Millet is lighter and easier to digest, while ragi is a good source of calcium and iron and is especially beneficial for bones. But when it comes to using it, the time to use both these flours is different. Talking about millet, do not store this flour for long. Bajra flour should be used only for 20 to 25 days after opening the packet or after grinding it. Because after this the flour starts becoming slightly bitter. Whereas the shelf life of Ragi or Nachani flour is longer than that of millet. You can easily store this flour in an airtight container for 5 to 6 months.
Tags: food, Food Recipe
FIRST PUBLISHED: December 13, 2024, 17:16 IST
