Jowar is commonly called by various names across India- jwaarie, jowar, jola, or jondhalaa and is used to make bhakri, jowar roti, or jolada rotti. Its English name Sorghum, comes from the family it belongs to, Sorghum Vulgare.
Jowar (sorghum) has a layer which contains anti-cancer properties and also fights the free radicals which are responsible for pre-mature ageing. Jowar contains magnesium, copper and calcium which helps in making bone and tissues strong. Jowar also contains iron which helps to increase the red blood cells.
Gluten is a protein found in cereal grains like wheat, barley and rye. This is known to be detrimental for health of individuals with celiac disease. Jowar being gluten-free is also found to be beneficial for people with IBS. Replacing wheat with jowar was found to reduce symptoms like bloating, diarrhoea, constipation, fatigue, headaches etc. Even if you do not come into either of the categories, replacing one meal’s cereal with jowar or any other millet is a good idea. This is primarily because it ensures that you consume all the goodness from different sources and your digestive tract gets a break from the same food day in and day out, keeping it healthy.
Antioxidant-Rich:Jowar is a good source of various phytochemicals