Ragi vermicelli is made from ragi flour, a type of millet called finger millet that is native to India and Africa. It is a healthy alternative to traditional wheat-based vermicelli. Mayil Mark Ragi Vermicelli is a nutritious and tasty choice for those looking to incorporate healthier options into their diet. Ragi vermicelli is a good source of complex carbohydrates, which are slowly absorbed by the body and provide sustained energy. It is also high in minerals such as calcium, iron, and magnesium, making it beneficial for bone health and preventing anaemia. In addition, ragi vermicelli is rich in antioxidants and has a low glycemic index, which can help regulate blood sugar levels and reduce the risk of diabetes. It is also gluten-free, making it suitable for those with gluten sensitivities or celiac disease. Ragi vermicelli can be cooked in a variety of ways, such as boiling it in water or milk and adding it to soups, salads, or stir-fries, or using it as a base for desserts like kheer or halwa. It has a slightly nutty taste and can be flavoured with spices and herbs to suit your taste.