Description
Rajgira which means royal grain, truly justifies its name, as it is a powerhouse of nutrition. It is known by many names, different names having different meanings -- amaranth means undying, ramdana means god's grain. With several names, this grain has gained popularity over the years in various regions such as rajgira in western and northern parts of India, ramdana in eastern parts of India. Botanically the grain belongs to 'Amaranthus' family which are cultivated as leafy vegetables and pseudocereals or non-cereals. Pseudocereals are non-grasses which can be used more or less the same way as cereals like rice, wheat etc, hence making it a perfect grain for food products that can be consumed while observing fast. Don't you wonder then, that a grain loaded with nutrition should be included in our daily diet? Add this royal grain to your grocery list next time you go grocery shopping!

Health benefits

• Amaranth leaves often known as chaulai, are a rich source of vitamin A, vitamin C, calcium, and folate. 
• Rajgira is an excellent source of calcium, iron, vitamins and amino acid. Due to the presence of amino acid, it is considered as easily digestible food.
• It is one such grain that retains an adequate amount of dietary minerals and vitamins in cooked form also.
• The presence of protein in rajgira reduces the level of insulin in the blood, resulting in low glycemic-index.
• Being a gluten-free grain, it can replace any expensive substitute.

Usage

• Saute amaranth leaves with a little bit of garlic, chili, and salt, you have an excellent side dish ready in minutes.
• Cook these leaves with yellow lentil and serve it along with rice or chapati and you have a nutritious wholesome meal.
• Cook this grain along with milk and sugar to make kheer or porridge.
• Amaranth flour can be used to make puri, paratha, halwa/sheera, laddoo, tikki etc.
• Popped amaranth grain can be taken with milk and sugar to replace cereal. It can be used along with jaggery to make chikki and ladoo.

A grain that is so full of nutrients, from leaves to seeds, therefore deserves to be called as the 'Royal grain.'