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NUTRIENT CONTENT OF RAGI, MAIZE, AND JOWAR
Ragi or finger millet is widely consumed without any refining by many people in rural areas. It contains B Vitamins but is poor in thiamine. Ragi is rich in minerals especially calcium. It is also rich in fibre and is a fair source of iron.
Maize or corn :
Maize, like any other cereal is rich in calories. It is deficient in amino acid lysine. It is a good source of carotene and contains thiamine and folic acid in appreciable amounts.
Jowar or Sorghum is grown in Maharashtra, Karnataka, Madhya Pradesh, Gujarat, Uttara Pradesh and parts of Tamil Nadu. It is rich in carbohydrate, and B - Complex vitamins. It is poor in vitamin - A and rich in dietary fibre. Compared to rice, jowar is richer in protein but the quality is not as good as rice protein.
Nutritive value of cereals
Cereals are an important and economic source of energy. Hundred grams of cereals supply 340 kilo calories of energy. Cereals are also a significant source of proteins (8 - 11 percent) in the diets of people whose staple food is cereals.
However, cereal protein is incomplete as it lacks an essential amino acid, lysine. This lack is made up when cereals are eaten along with other protein foods such as dhals, pulses and milk.
Wheat flour contains glutelin and gliadin as proteins which are commonly known as gluten. The strength of the wheat flour is based on the quality of gluten used.
Whole grains chiefly furnish starch, proteins, minerals, B -Vitamins and fibre.
Refined cereals lose part of the protein, minerals, and B - Complex vitamins in milling. They contain a little more starch than whole cereals.
Whole grains contain more vitamins, minerals and fibre than refined grain and are valuable dietary sources of iron, phosphorus, thiamine and fibre.
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