As per Dr. Priyanka Rohtagi, Chief Clinical Nutritionist at Apollo Hospitals, oats atta and jowar atta are considered to be a better choice than ragi. These grains have been found to decrease inflammation in the gut and provide essential micronutrients that optimize the body’s functioning.
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Oats atta, which is derived from oats, is known for its high fiber content. It contains a type of fiber called beta-glucan, which has been shown to reduce cholesterol levels and improve digestive health. Oats also provide important vitamins and minerals such as manganese, phosphorus, and magnesium.
Jowar, also known as sorghum, is a gluten-free grain that is rich in nutrients. It is a good source of dietary fiber, providing about 20% of the recommended daily intake per serving. Jowar is also high in antioxidants and contains essential minerals like iron, calcium, and potassium. Additionally, jowar is known for its potential to lower the risk of heart disease and improve blood sugar control.
On the other hand, ragi, also known as finger millet, is also a nutritious grain. It is rich in calcium, iron, and dietary fiber. Ragi is often recommended as a good source of calcium for vegetarians and vegans, as it contains higher levels of calcium compared to other grains. It is also considered to be a low glycemic index food, which means it can help regulate blood sugar levels.
While ragi has its own nutritional benefits, Dr. Rohtagi suggests that oats atta and jowar atta are more preferred choices. The specific reasons for this preference are not mentioned in the available information. However, it is possible that oats atta and jowar atta might have additional health benefits or be more suitable for certain health conditions. It is important to note that individual dietary needs and preferences may vary, so it is best to consult with a nutritionist or healthcare professional for personalized advice.