#puttu podi

[reachblog1]

Ragi Puttu Podi lets you, have your choice of breakfast. Consumption of Ragi in large amounts helps to decrease triglyceride (An ester deriv

Ragi Puttu Podi

Ragi Puttu Podi lets you, have your choice of breakfast. Consumption of Ragi in large amounts helps to decrease triglyceride (An ester derived from glycerol and three fatty acids. Triglycerides are the main constituent of body fat) levels in the body. It thins the blood to prevent blood platelet clumping, thereby reducing the risk of sunstroke and other coronary artery disorders. Vitamin B in Millets helps to break down carbohydrates and fat more efficiently. It reduceshomocysteine (an amino acid which occurs in the body as an intermediate in the metabolism of methionine and cysteine) level in the blood to prevent cholesterol from bonding and forming deposits.

Niacin in Ragi (a vitamin of the B complex, its deficiency causes pellagra.) prevents cholesterol from getting into the bloodstream and raises high density lipoprotein (HDL) in the blood. This protects the blood vessels from atherosclerosis and haemorrhage. The protein structure of Millets is quite like wheat the only exception is that millet is non-Gluten (Gluten:-A Mixture of two proteins in cereal grains, especially wheat, which is responsible for the elastic texture of dough.) grain while whole wheat contains a high amount of gluten, making it hard to digest.

[reachblog1]

Ragi Puttu Podi lets you, have your choice of breakfast. Consumption of Ragi in large amounts helps to decrease triglyceride (An ester deriv

Ragi Puttu Podi lets you, have your choice of breakfast. Consumption of Ragi in large amounts helps to decrease triglyceride (An ester derived from glycerol and three fatty acids. Triglycerides are the main constituent of body fat) levels in the body. It thins the blood to prevent blood platelet clumping, thereby reducing the risk of sunstroke and other coronary artery disorders. Vitamin B in Millets helps to break down carbohydrates and fat more efficiently. It reduceshomocysteine (an amino acid which occurs in the body as an intermediate in the metabolism of methionine and cysteine) level in the blood to prevent cholesterol from bonding and forming deposits.

Niacin in Ragi (a vitamin of the B complex, its deficiency causes pellagra.) prevents cholesterol from getting into the bloodstream and raises high density lipoprotein (HDL) in the blood. This protects the blood vessels from atherosclerosis and haemorrhage. The protein structure of Millets is quite like wheat the only exception is that millet is non-Gluten (Gluten:-A Mixture of two proteins in cereal grains, especially wheat, which is responsible for the elastic texture of dough.) grain while whole wheat contains a high amount of gluten, making it hard to digest.

[desiatta-blog]

Puttu is a breakfast dish from the India, especially enjoyed in Kerala, the Kanara region of Karnataka, border regions of Tamil Nadu and Sri Lanka. Puttu or Pittu is made of steamed cylinders of ground rice layered with coconut and a little salt and water. Desi Atta Company’s Puttu Podi is locally sourced and is a good source of energy. Serve the Puttu Podi with the side dishes such as palm sugar, chickpea curry, banana or with ghee and sugar, paya or even mutton curry.