Jowar, known as Sorghum in English, is a nutritious, drought-resistant cereal grain widely used in Indian diets, especially in Western and Southern India, for making gluten-free flatbreads (like Jowar Roti or Bhakri). This versatile grain is rich in fiber, protein, iron, and calcium, making it a healthy alternative to wheat, beneficial for digestion, weight management, and blood sugar control, and is also used for animal feed and biofuel.
Key characteristics:
English Name: Sorghum (also called Indian Millet or White Millet).
Type: A gluten-free cereal grain from the grass family.
Culinary Uses: Primarily ground into flour for making roti, bhakri, khichadi, and upma in India.
Nutritional Benefits: High in fiber, protein, iron, and calcium; supports digestion, weight loss, and is good for diabetics.
Origin: Native to Africa and the Indian Subcontinent, cultivated globally.
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