Ragi is a traditional Indian grain known for its high nutritional value and excellent digestibility. It is also called finger millet and is widely consumed across South India, Maharashtra, and the tribal regions of India. In Marathi, ragi is known as nachni, so ragi and nachni are the same grain, only the name changes by region. For centuries, ragi has been valued for strength, stamina, and long-lasting energy. From babies to elders, ragi fits well into daily diets when the grain is pure and unadulterated. Today, the quality of ragi matters more than ever. The difference between organic ragi and adulterated ragi directly impacts nutrition, digestion, and long-term health. Organic Ragi vs Adulterated Ragi: Core Difference Aspect Adulterated / Conventionally Grown Ragi Organic Tattva Ragi Farming Method Grown using chemical fertilisers and synthetic pesticides Grown using chemical-free and natural farming practices Pesticide Residues May contain harmful pesticide residues Pesticide-free and residue-safe Grain Quality May be mixed with low-grade grains or polishing agents Made from carefully selected, high-quality ragi grains Processing Excessive processing and polishing common No polishing or artificial processing Nutrient Retention Fiber and minerals may reduce during heavy processing Retains natural fiber, calcium, and minerals Calcium Absorption Reduced due to poor grain quality Better calcium availability and absorption Digestive Comfort May cause bloating or gut discomfort Easy to digest when prepared correctly Glycaemic Response Can cause uneven sugar spikes Supports steady glucose release Gut Health May disturb gut balance Supports gut comfort and digestion Safety & Testing Limited or no batch-level testing Batch-wise lab tested for purity Traceability No transparency on grain source QR code traceability with 250 pesticide test reports Packaging Hygiene Basic or open packaging; contamination risk State-of-the-art facility, Sortex machine, no human touch, clean packaging Overall Health Impact Nutrition and safety may vary Clean, safe, and nutritionally reliable Ragi Benefits for Health : Highly Nutritious Grain – Ragi (finger millet) is one of the most nutritious grains commonly consumed in Indian diets. Provides Steady Energy – Contains slow-digesting carbohydrates that release energy gradually and prevent sudden fatigue. Rich in Calcium – Supports strong bones and teeth; especially beneficial for children, women, and elderly people. Improves Digestion – High dietary fiber aids digestion and promotes good gut health. Good Source of Plant Protein – Contains moderate plant-based protein and essential amino acids like methionine. Better Protein Absorption When Paired – Combining ragi with pulses, curd, or nuts enhances overall protein intake. Supports Weight Loss – High fiber content increases satiety, reduces frequent hunger, and helps control calorie intake. Reduces Sugar Cravings – Slows digestion and helps manage appetite and cravings. Diabetes-Friendly (When Consumed Correctly) – Low to moderate glycaemic load helps prevent blood sugar spikes when eaten in controlled portions. Improves Blood Sugar Control – Soaked, sprouted, or fermented ragi is easier to digest and better for glucose regulation. Does Not Cause Constipation – Digestive issues occur mainly due to low water intake; proper hydration helps bowel movement. Heat-Producing Food – According to traditional wisdom, ragi generates warmth in the body. Seasonal Suitability – Best consumed during winter, monsoon, and in cooler climates. Balanced When Paired Properly – Consuming ragi with curd, buttermilk, or vegetables helps balance its heat-producing nature. Overall Health Benefits – Supports bone strength, digestion, metabolic health, weight management, and blood sugar balance when eaten in moderation. Digestive Effect: Organic vs Adulterated Ragi Ragi does not cause constipation by default. Digestive issues usually arise when: Water intake is low Grain quality is poor Ragi is chemically treated or over-processed Pure, organic ragi supports bowel movement when prepared correctly and consumed with adequate hydration. According to traditional food wisdom, ragi is heat-producing in nature and generates warmth in the body. Organic ragi expresses this effect naturally and gently, without digestive stress. How Much Organic Ragi Per Day Is Ideal? Moderation is key, even with healthy grains. General guideline: Adults: 1 roti or 1 bowl per day Children: Smaller portions based on age Diabetics: Controlled portions with meals Eating ragi daily in excess — especially low-quality or adulterated ragi — is not recommended. Rotating grains improves nutrient balance. Final Insight: Why Organic Ragi Matters Ragi is a wholesome millet that supports bone health, digestion, weight management, and blood sugar balance only when it is pure. Organic ragi, like Organic Tattva Organic Ragi, stands apart because it is: Lab-tested for safety Free from chemical fertilisers and pesticides Traceable through QR codes Minimally processed to retain nutrition Ragi is not a miracle food, but pure ragi is a reliable everyday grain. Balanced meals, proper cooking, and mindful portions make organic ragi truly beneficial for long-term health. FAQ What is ragi, and why is organic ragi better for health? Ragi is a traditional Indian millet rich in calcium and fiber. Organic ragi is better because it is free from pesticides and chemical residues, making it safer and easier to digest. Is ragi a millet or a grain? Ragi is a millet belonging to the small millet family and is naturally gluten-free. Are ragi and nachni the same? Yes. Ragi and nachni are the same grain; the name varies by region. Does organic ragi have protein? Yes. Organic ragi contains plant-based protein and essential amino acids like methionine. Does adulterated ragi cause digestive problems? Yes, poor-quality or chemically treated ragi may cause bloating or heaviness. Organic ragi is gentler on digestion.

Ragi flour, also known as finger millet flour, is one of India’s oldest and most nutritious grains. If you’re watching your diet, knowing the calories in 1 tablespoon of ragi flour can help you make smarter meal choices every day. How Many Calories Are in 1 Tablespoon of Ragi Flour? On average, 1 tablespoon of ragi flour contains about 35–40 calories. It also provides a balanced amount of carbohydrates, fiber, and protein, making it an excellent source of sustained energy. According to the nutritional data (per 100g of ragi flour), the calorie content is approximately 372.52 kcal. So, when converted, 1 tablespoon (around 10g) gives about 37 calories. Nutritional Breakdown of Ragi Flour (per 100g) Nutrient Unit per serving % RDA (per serve) Serving size g 100 - Serving per pack - 5 - Energy Kcal 372.52 18.63 Total Fat g 1.58 2.36 Saturated fat g 0.39 1.77 Trans fat g <0.005 0 Cholesterol mg <0.10 0 Sodium mg 3.65 0.18 Total Carbohydrates g 80.55 - Dietary Fiber g 3.85 12.83 Total Sugar g <0.50 - Added sugar g 0 0 Protein g 7.1 13.15 Potassium mg 436.98 12.49 (Values are approximate and may vary slightly by brand or region.) Why You Should Include Ragi Flour in Your Diet Ragi is naturally gluten-free, rich in calcium, iron, and amino acids, and supports energy metabolism. It helps in: Maintaining healthy blood sugar levels Improving digestion Building bone strength Supporting weight management It’s also an ideal choice for people with diabetes, gluten sensitivity, or anyone looking for a wholesome traditional grain. Different Local Names of Ragi in India Hindi: Mandua / Nachni Marathi: Nachni Tamil: Kelvaragu Telugu: Ragulu Kannada: Ragi Malayalam: Kurakkan These regional names show how deeply rooted ragi is in Indian culture and cuisine. How to Use Ragi Flour in Your Daily Meals You can easily add ragi flour to your daily routine: Make ragi dosa, ragi porridge, or ragi roti for breakfast. Mix a spoon of ragi flour in milk or curd for a healthy snack. Use 1 tablespoon of ragi flour in your smoothies or laddoos for added nutrition. Each tablespoon adds a mild nutty flavor and a boost of natural energy. Is Ragi Flour Good for Weight Loss? Yes. Ragi flour helps you feel full for longer due to its high fiber content. It also reduces cravings and improves metabolism, making it a smart choice for weight watchers. When used mindfully, 1 tablespoon of ragi flour calories can support a balanced diet without adding excess fat. Conclusion: A Smart Choice for Everyday Nutrition If you’re looking for a natural, plant-based source of nutrition, ragi flour is a powerhouse of goodness. Knowing that 1 tablespoon of ragi flour contains about 37 calories helps you plan your meals wisely. Organic Tattva’s Ragi Flour is made from 100% organic finger millet, retaining all the natural nutrients and purity. Add it to your diet and nourish your body the natural way. FAQ How many calories are in 1 tablespoon of ragi flour?About 35–40 calories, depending on the brand and milling process. Can I eat ragi flour daily?Yes, ragi flour is safe and beneficial when eaten daily in moderate amounts. Is ragi better than wheat flour?Yes, ragi is gluten-free, high in calcium, and rich in fiber, making it more suitable for digestion and weight control. How can I use ragi flour for breakfast?You can make ragi dosa, ragi malt, or ragi porridge for a healthy and filling breakfast.

Kuttu ka atta, also known as buckwheat flour, is a powerhouse of nutrition widely used across India — especially during fasting seasons like Navratri. Despite its name, buckwheat is not related to wheat; it is a gluten-free pseudocereal rich in protein, fiber, and essential minerals. Local Names of Kuttu Ka Atta in Indian Languages Hindi: Kuttu ka atta (कुट्टू का आटा) Marathi: Kuttu पीठ / Shingada or Buckwheat पीठ Tamil: Kuttu maavu (குட்டு மாவு) Telugu: Kuttu pindi (కుట్టు పిండి) Kannada: Kuttu hittu (ಕುಟ್ಟು ಹಿಟ್ಟು) Gujarati: Buckwheat flour (બકવીટ લોટ) This diverse recognition highlights how buckwheat in India is deeply rooted in both traditional fasting diets and modern wellness lifestyles. What is Kuttu Ka Atta Made Of? Kuttu ka atta is made from the seeds of the buckwheat plant (Fagopyrum esculentum). The seeds are dried, hulled, and ground into a fine, earthy flour. It is naturally gluten-free, making it an excellent choice for people with gluten intolerance or those following a clean, mindful diet. Kuttu Atta Benefits for Health Let’s explore the major kuttu benefits that make this flour a superfood: Rich Source of Protein and Fiber: Kuttu ka atta helps build strength and improves digestion. It provides sustained energy — ideal for people observing fasts or avoiding heavy grains. Supports Heart Health: Buckwheat flour contains rutin, a plant compound known to reduce blood pressure and improve cholesterol levels. Regular consumption can support a healthy cardiovascular system. Regulates Blood Sugar: Despite being a carb-rich food, kuttu flour has a low glycemic index, helping to control blood sugar levels naturally. Boosts Immunity: Kuttu ka atta is loaded with antioxidants, magnesium, and zinc, all of which strengthen the immune system and support overall vitality. Gluten-Free and Easy to Digest: For those sensitive to gluten, buckwheat flour serves as a perfect, nourishing substitute to refined flours. How to Use Kuttu Ka Atta in Daily Cooking Kuttu flour is incredibly versatile. You can make rotis, dosas, pooris, or pancakes with it. During fasting days, it pairs well with potatoes, curd, and sendha namak (rock salt). Its nutty flavor adds depth to both traditional Indian dishes and modern recipes like buckwheat pancakes or energy bars. Buckwheat Flour vs Regular Wheat Flour Parameter Buckwheat (Kuttu Atta) Wheat Flour Gluten Content Gluten-free Contains gluten Protein Quality High-quality plant protein Moderate Fiber Content Higher Moderate Glycemic Index Low Moderate to high Suitable For Fasting, gluten-free diets Daily use Why Choose Organic Tattva’s Kuttu Flour? Organic Tattva’s Buckwheat (Kuttu) Flour is made from 100% organic buckwheat grains, cultivated without chemicals or synthetic pesticides. Each pack retains the natural aroma, flavor, and nutrition of pure buckwheat, ensuring purity, freshness, and health in every meal. Conclusion Kuttu ka atta is more than just a fasting food — it’s a nutrient-rich, gluten-free grain alternative that supports modern health needs. By adding Organic Tattva’s Buckwheat Flour to your kitchen, you choose purity, nourishment, and wellness — all in one simple, versatile ingredient. FAQ What is Buckwheat Flour? Buckwheat flour is a nutrient-dense, gluten-free flour made from buckwheat seeds. Although called “wheat,” buckwheat is actually a seed from a flowering plant, not a cereal grain. It is packed with B vitamins, iron, magnesium, and antioxidants, making it a superfood for balanced nutrition. Is Kuttu ka atta good for health? Yes, kuttu flour is high in fiber, protein, and antioxidants, making it beneficial for heart health, digestion, and energy. Can I eat kuttu flour daily? Yes, it can be eaten in moderation even beyond fasting days, especially by those who prefer gluten-free alternatives. What is the difference between buckwheat flour and kuttu ka atta? They are the same. Kuttu ka atta is simply the Indian name for buckwheat flour. Is buckwheat flour available in Gujarati markets? Yes, in Gujarat it’s commonly labeled as buckwheat flour (બકવીટ લોટ). Is Kuttu ka atta good for weight loss? Yes, its high fiber content and low glycemic index help in managing appetite and supporting healthy weight loss.

Bajra flour, also known as pearl millet flour, is one of the oldest and most nutritious grains known to humankind. In India, it is cherished for its earthy flavor and exceptional health benefits. Whether you call it Bajra Atta (Hindi), Kambu Maavu (Tamil), Sajjalu Pindi (Telugu), or Sajje Hittu (Kannada) — this humble millet flour remains a staple in many traditional Indian diets. Let’s explore the bajra flour benefits, its nutritional value, and why Organic Tattva’s Bajra Flour deserves a special place in your kitchen. What is Bajra Flour? Bajra flour is made by finely grinding the grains of pearl millet (Pennisetum glaucum). It’s a gluten-free, fiber-rich, and protein-packed flour often used to make rotis, dosas, porridge, and even baked goods. Bajra flour in English: Pearl Millet Flour Hindi: बाजरे का आटा Tamil: கம்பு மாவு (Kambu Maavu) Telugu: సజ్జల పిండి (Sajjalu Pindi) Kannada: ಸಜ್ಜೆ ಹಿಟ್ಟು (Sajje Hittu) Each regional name represents centuries of local wisdom and culinary tradition. Key Bajra Flour Benefits Boosts Energy Naturally: Bajra is rich in complex carbohydrates and iron, which help maintain steady energy levels throughout the day. It’s perfect for people with active lifestyles or those looking for sustained energy. Supports Digestive Health: High dietary fiber content improves gut health, prevents constipation, and supports better digestion. Helps Manage Diabetes: With a low glycemic index (GI), bajra releases sugar slowly into the bloodstream, helping manage blood sugar levels and improve insulin sensitivity. Good for Heart Health: Naturally rich in magnesium and potassium, bajra supports healthy blood pressure and cardiovascular function. Rich in Plant-Based Protein: A great vegetarian protein source that supports muscle growth and repair when paired with lentils or curd. Gluten-Free and Easy to Digest: Ideal for those with gluten intolerance — it’s gentle on the stomach and promotes a healthy digestive rhythm. Bajra Flour Nutrition Facts (Per 100g Approx.) These bajra flour nutrition facts highlight why it’s considered a superfood grain — wholesome, filling, and nutrient-dense. per serving % RDA (per serve) Serving size: 100g Serving per pack: 5 Energy (Kcal) 387.76 19.39 Total Fat (g) 1.28 1.91 Saturated fat (g) 0.23 1.05 Trans fat (g) <0.005 0 Cholesterol (mg) <0.10 0 Sodium (mg) 2.36 0.12 Total Carbohydrates (g) 75.08 Dietary Fiber (g) 12.04 40.13 Total Sugar (g) 0.44 Added sugar (g) 0 0 Protein (g) 12.96 24 Potassium (mg) 259.62 7.42 Traditional and Modern Uses Bajra Roti or Bhakri: A rustic, wholesome Indian flatbread. Bajra Dosa: A nutritious South Indian twist to the classic dosa. Bajra Khichdi: A comforting, one-pot meal rich in fiber and protein. Healthy Cookies or Laddoos: A tasty way to add nutrition to snacks. Its versatility makes it easy to blend traditional taste with modern health goals. Why Choose Organic Tattva Bajra Flour? 100% organic and pesticide-free Stone-ground to preserve nutrients Rich in natural minerals and fiber Sourced from certified organic farms Choosing Organic Tattva Bajra Flour means embracing purity, sustainability, and authentic Indian nutrition. Final Thoughts Incorporating bajra flour into your daily diet is a simple yet powerful step toward better health. It’s traditional, versatile, and nutrient-packed — a grain that truly bridges the gap between ancient wisdom and modern wellness. Whether you’re making soft bajra rotis or experimenting with bajra dosas, choose Organic Tattva Bajra Flour to enjoy authentic taste and trusted nutrition — pure, organic, and wholesome. FAQs 1. What is the meaning of bajra flour in Telugu?Bajra flour in Telugu is called Sajjalu Pindi, which refers to finely ground pearl millet flour. 2. Can bajra flour be eaten daily?Yes. When eaten in moderation, bajra flour can be part of your daily diet, especially in rotis or porridge form. 3. Is bajra flour gluten-free?Absolutely. Bajra flour is completely gluten-free, making it ideal for people with gluten intolerance or celiac disease. 4. Which is better – bajra or wheat?Both have unique benefits. Bajra is gluten-free, high in fiber, and richer in minerals, while wheat is higher in gluten and may not suit everyone. 5. Can bajra flour help in weight loss?Yes. Due to its high fiber and low glycemic index, bajra keeps you full longer and helps reduce unhealthy snacking.

Wheat Dalia, also known as Broken Wheat or Cracked Wheat, has been a part of Indian kitchens for generations. It is valued for its wholesome nutrition, mild flavor, and easy digestibility — making it a preferred choice for healthy breakfasts, lunches, and light dinners. Let’s explore the benefits of wheat dalia, its nutritional value, and why it deserves a regular place in your diet. What is Wheat Dalia? Wheat Dalia is made by grinding whole wheat grains into smaller, coarse particles. It retains the bran, germ, and endosperm — which means it keeps all the essential nutrients intact. This natural, unrefined process makes it a rich source of fiber, protein, and complex carbohydrates. In different Indian languages, wheat dalia is known as: Hindi: Daliya (दलिया) Telugu: Godhuma Rava (గోధుమ రవ్వ) Tamil: Godhumai Rava (கோதுமை ரவை) Kannada: Godhi Rave (ಗೋಧಿ ರವೆ) Marathi: Lapshi (लापशी) How is Wheat Dalia Made? The process of making wheat dalia is simple yet wholesome. Whole wheat grains are cleaned, roasted, and then crushed coarsely into small pieces. This helps preserve the natural fiber, vitamins, and minerals that are often lost in refined wheat products. At Organic Tattva, wheat dalia is prepared from 100% organic whole wheat, ensuring purity, nutrition, and safety with every spoonful. Nutrients in Wheat Dalia If you’re looking for a food that offers steady energy, better digestion, and long-lasting fullness — wheat dalia is the perfect choice. Nutrient Per Serving (100g) % RDA (per serve) Energy (Kcal) 387.76 19.39 Total Fat (g) 1.28 1.91 Saturated fat (g) 0.23 1.05 Trans fat (g) <0.005 0 Cholesterol (mg) <0.10 - Sodium (mg) 2.36 0.12 Total Carbohydrates (g) 75.08 - Dietary Fiber (g) 12.04 40.13 Total Sugar (g) 0.44 - Added Sugar (g) 0 0 Protein (g) 12.96 24 Potassium (mg) 259.62 7.42 (Values are approximate and may vary depending on the source and processing method.) Wheat Dalia Benefits for Health Boosts Digestion Naturally: The high fiber content in wheat dalia supports healthy bowel movements and prevents constipation. It promotes good gut health and helps in gentle detoxification. Supports Weight Management: Wheat dalia is low in fat and rich in complex carbs. It releases energy slowly, helping you stay full for longer and preventing overeating. Great for Diabetic Diets: Its low glycemic index makes it ideal for people managing blood sugar. Dalia helps maintain stable energy without causing sugar spikes. Improves Heart Health: The dietary fiber in dalia helps reduce bad cholesterol (LDL) and supports overall cardiovascular health. Strengthens Muscles and Bones: Packed with protein, magnesium, and phosphorus, wheat dalia aids muscle recovery and bone strength — making it excellent for active individuals. Ideal for Babies and Elderly: Soft, easy to digest, and nutrient-rich — dalia is one of the most recommended foods for infants and elders alike. How to Include Wheat Dalia in Your Diet Breakfast Porridge: Cook with milk and jaggery for a comforting start. Vegetable Upma: Add veggies and spices for a savory, fiber-rich meal. Khichdi or Pulav: Combine with moong dal or vegetables for a balanced lunch. Sweet Dalia (Lapsi): A traditional dessert made with ghee and cardamom. Why Choose Organic Tattva Wheat Dalia? Made from 100% certified organic wheat Free from chemicals, preservatives, and pesticides High in natural fiber and nutrients Processed using traditional methods for authentic taste Eating organic is not just about better taste — it’s about a cleaner, more sustainable lifestyle that respects your health and the planet. Wheat Dalia Nutrition Facts at a Glance High-fiber, low-fat food Packed with essential minerals Suitable for diabetic and weight-conscious diets Natural source of long-lasting energy Final Thoughts Wheat dalia is not just a traditional ingredient — it’s a modern-day superfood that supports balanced living. From improving digestion to boosting energy, this humble grain fits beautifully into every Indian meal plan. Choose Organic Tattva Wheat Dalia for purity, nutrition, and the goodness of organic farming — bringing nature’s best straight to your plate. FAQ Q1: Is wheat dalia good for health?Yes! Wheat dalia is one of the healthiest whole-grain foods. It provides balanced nutrition, keeps you full longer, and supports digestive and heart health. Q2: Is wheat dalia gluten-free?No, wheat dalia contains gluten, as it is made from whole wheat grains. Q3: What is wheat dalia made of?It’s made from broken whole wheat grains — retaining the bran, germ, and endosperm for complete nutrition. Q4: Can we eat dalia every day?Absolutely. It’s a wholesome, versatile, and light food that can be eaten daily in porridge, upma, or khichdi form. Q5: Is suji or dalia better?Both have their benefits, but dalia offers higher fiber and nutrients because it’s less processed than suji (semolina).