Jowar or sorghum is the fibre-rich millet is cultivated extensively in India. It is a flowering plant belonging to the grass family Poaceae. It was a part of a regular meal plan for human for more than 5000 years across the globe through civilizations. Jowar is clad by several names such as durra, Egyptian millet, great millet, kafir corn, feterita, guinea corn, Sudan grass, milo, Juwar, Jwari in Marathi, Cholam in Tamil, Jolal in Kannada and Jonnalu in Telugu. Jowar aids in the smooth functioning of the digestive system owing to its abundance of dietary fibre. Nutrition Facts Serving per 100 g Calories 329 Total Fat 3.5g Saturated Fat 0.6g Total Carbohydrate 72g Dietary Fiber 6.7g Sugar 2.5g Protein 11g Calcium 13.00mg Iron 3.36mg Potassium 363mg Sodium 2mg Thiamine 0.35mg Riboflavin 0.14mg Niacin 2.1mg Folate 39.42mg
History and Geography: Sorghum has thrived in the semi-arid regions of India for over 5,000 years. Usage in Global Cuisines: Ideal for gluten-free baking, porridges, and even brewing gluten- free beer. Health Benefits: Benefit Description Gluten-free Suitable for gluten-sensitive diets. High in Protein Supports muscle growth and repair. Note : The price of the product cannot be mentioned on a global trade as it varies based on the payment terms decided between the parties. The Country of Origin for every Product is India. The HSN codes are below : Sorghum- 10070090
Sorghum (Jowar) Sorghum (Sorghum Bicolor L.) known as the " King of millets:, is a versatile crop used for grains, livestock feed, and industrial purposes. It boasts high nutritional value and exhibits antioxidant, anti-obesity, anti-diabetic, anti-cardiovascular, anti-inflammatory, antimicrobial and anticancer properties. Despite its benefits, sorghum contains antinutritional factors like tannins and phytates. Processing techniques such as soaking, germination, fermentation, thermal processes and irradiation can reduce these factors, improving its quality and nutritional value.
White Sorghum consumed raw offers protein, dietary fiber and iron. It can be taken in many ways, some people prefer boiled sorghum, while some like to pop it like popcorn. This 100% gluten-free white sorghum can be grinded into flour, which can be used as it is or mixed with other gluten-free flours. Many baked goods, frozen desserts, bars and beverages can be made using this flour. It is recommended especially to diabetic people, because it has high amount of insoluble fiber, which makes the process of proteins and starch components digestion slow.
Millets are a group of small-seeded grasses that have been cultivated for thousands of years as a staple food source. They are highly nutritious and offer several health benefits, making them increasingly popular in modern diets. Benefits: Millets are gluten-free and rich in fiber, vitamins, minerals, and antioxidants They are a good source of complex carbohydrates and have a low glycemic index, making them an excellent choice for maintaining stable blood sugar levels. Millets also contain essential nutrients such as magnesium, phosphorus, and iron. There are several types of millets, including pearl millet (bajra), finger millet (ragi), foxtail millet, proso millet, and many more.