Finger millet, also known as ragi, is a nutritious grain widely cultivated in parts of Africa and Asia. It is known for its high levels of calcium, iron, and dietary fiber, making it a valuable food source for many communities. The small, round seeds are typically ground into flour and used to make various dishes, including porridge and flatbreads. This resilient crop thrives in dry and poor soil conditions, making it an important staple in regions prone to drought. Finger millet is also gluten-free, making it suitable for individuals with gluten intolerance. Its adaptability and nutritional benefits contribute to food security in many areas.