Rajgira flour is made from the seeds of the amaranth plant. There are many members of the
amaranth family, of which some are grown primarily for the seed. Actually, the tiny seeds are
botanically fruits and not seeds!
Amaranth flour can be used for making pastas and baked goods. Along with other flours, it can
be used for baking yeast breads. One part amaranth flour to 3-4 parts wheat or other grain flours
may be used. In the preparation of flatbreads, pancakes and pastas, 100 per cent amaranth flour
can be used.
Rajgira is a good source of calcium, protein and amino acids and is rich in iron, magnesium and
Vitamin A, B and C too. This grain, which is only remembered during Navratri and Ganesh
Chaturthi, should be included in our regular diet for the numerous benefits it offers.
1. Rajgira is the only grain which contains Vitamin C. Along with that it also has twice the
amount of Calcium as milk, which helps in reducing the risk of osteoporosis. Include it in
your family’s daily diet and keep a check on everyone’s health.
2. The presence of amino acids in Rajgira makes it the perfect fasting grain. It is easy to
digest and curtails hunger. Consumption of Rajgira during fasts keeps one satiated. Make
sure to include Rajgira in the menu, the next time you fast.
3. The grain has bioactive compounds which make it anti-allergic. It is suitable for
diabetics because it helps in reducing hyperglycemia. Rajgira acts as a wonder drug too!
4. Rajgira is beneficial for people with migraine, because the magnesium present in it
prevents constriction of arteries and blood vessels. Presence of flavonoids, and its gluten
free nature, is good for people suffering from irritable bowels.
5. Rajgira also contains unsaturated fatty acids and soluble fibre, which help in reducing
blood cholesterol levels, and make it a heart healthy grain.