Tag: Cooking ragi

Rich in calcium and fiber, ragi is a nutritional powerhouse. But before incorporating it into recipes, many wonder: is roasting ragi necessary to enhance its taste, aroma, and health benefits?

According to the Food Standards Agency, all flour, including ragi, should be cooked before eating to eliminate potential harmful bacteria. This critical fact addresses the common question: can I eat ragi directly? The answer is a clear no, as proper preparation is necessary to ensure safety and maximize nutritional benefits.

According to the U.S. Food and Drug Administration (FDA), consuming raw flour can pose risks due to potential bacterial contamination. This is also true for ragi; you should not eat ragi directly without proper cooking, sprouting, or fermentation to ensure safety and digestibility.