Ragi Pasta | Calcium Rich & Maida-Free

✦ More calcium than milk. In pasta form.

WHAT IS IT?
Ragi Pasta is made from finger millet flour — the single richest plant source of calcium on earth. Ragi contains 344mg of calcium per 100g, which is more than milk per gram and more than any other grain flour. Combined with meaningful iron and unique amino acids including methionine, ragi pasta is nutritionally outstanding. The dark brownish colour is entirely natural from the grain — zero artificial colouring. Kids love it with the right sauce. Parents love what's in it.

KEY INGREDIENTS
• Ragi (Finger Millet) Flour — primary; 344mg calcium per 100g, iron, methionine amino acid
• Rice Flour — light gluten-free binder for smooth, workable texture
• Salt
• No maida, no artificial colour (dark colour is natural ragi), no preservatives

WHY YOU'LL LOVE IT
• More calcium per gram than milk — confirmed by peer-reviewed nutritional data
• Natural dark colour — not dyed, not treated, pure grain colour
• Iron-rich — critical for growing children, pregnant women, vegetarians
• Contains methionine — an essential amino acid absent in most grains
• Children's favourite when served with the right sauce — the colour disguises brilliantly under tomato or cream
• Recommended by nutritionist Amita Mishra as 'kid-friendly and practical for millets in everyday meals'

HEALTH BENEFITS
• Calcium (344mg per 100g raw ragi) — bone density, dental health, nerve and muscle function; highest in any grain flour
• Iron — prevents iron-deficiency anaemia particularly prevalent in children and women of reproductive age
• Methionine (Essential Amino Acid) — supports liver detoxification, antioxidant production, and protein synthesis; absent in most other grains
• Low GI — blood sugar stable; suitable for diabetics and children
• Dietary Fibre — digestive health and satiety
• Gluten-Free — safe for coeliac disease and gluten sensitivity

HOW TO USE COOKING:
1. Bring a large pot of salted water to boil.
2. Add ragi pasta. Stir immediately.
3. Cook 8–10 minutes. Taste at 8 minutes for al dente texture.
4. Reserve ½ cup pasta water. Drain. Sauce immediately.

RECIPE IDEAS RAGI PASTA FOR KIDS (the colour disguiser):
Simple tomato sauce: sauté garlic → add tomato puree, pinch of sugar, oregano, salt → simmer 10 min → toss with ragi pasta. The red sauce completely covers the dark pasta — children eat every bite.

BUTTER & CHEESE RAGI PASTA:
Toss with butter and grated parmesan while hot → season → the simplest, most kid-approved preparation.

RAGI PESTO PASTA:
Toss with Millet Me Pesto Sauce → add halved cherry tomatoes → pine nuts → finish with lemon juice. Earthy ragi + herby pesto = excellent.

RAGI PASTA SALAD (meal prep):
Cook and cool pasta → toss with olive oil, cucumber, olives, feta, and lemon — refrigerate up to 2 days.

PAIRS WELL WITH
• Tomato-based sauces — hides dark colour beautifully for children
• Millet Me Pesto Sauce
• Simple butter and herbs
• Cream or cashew sauce for adults

STORAGE
Store dry, sealed, cool. Shelf life 12 months. Cooked: refrigerate, use within 24 hours.

DIETARY
✔ Gluten-Free  ✔ Vegan  ✔ Maida-Free  ✔ Calcium-Rich  ✔ Iron-Rich  ✔ No Artificial Colour  ✔ No Preservatives

NET QTY: 230g