Ragi (finger millet), whole grains

Even in Western countries today we get ragi (finger millet) breads and ragi noodles. Ragi is a good food for diabetes patients. We could make puttu, idiappam (a sort of steamed noodles) and also with little rice you could make good dosai.
The nutrients in 100 g ragi whole grains include:

• Water - 13.7 g
• Protein - 8.8 g
• Fat - 1.7 g
• Carbohydrates – 60.7 g
• Fibre – 13.2 g
• Minerals - 1.9 g – sodium 4 mg, potassium 510 mg, magnesium 90 mg, calcium 35 mg, iron 2800 micro g, copper 390 micro g, zinc 2900 micro g, selenium 2 micro g, iodide 7 micro g.
• Vitamins - vitamins B1, B2, B6, nicotine amide, pantothenic acid, biotin, folic acid, vitamin E
• Phytic acid - 970 mg
• Purine – 50 mg

You could cook tasty food with ragi. We have to eat more ragi preparations.
Minerals, particularly selenium varies with their concentration in the soil.