No, Jau and Jowar are not the same.
Read a related post: What are the disadvantages of eating ragi flour?
Jowar, also known as Sorghum, is a type of millet that is widely consumed as a staple food in parts of India. It is a white, rounded small seed that can be ground into flour and used to make various dishes like roti (Indian flatbread), porridge, and snacks. Jowar is gluten-free and rich in dietary fiber, protein, and vitamins.
On the other hand, Jau is the Hindi term for barley. Barley is a cereal grain that is similar in appearance to wheat before peeling off the outer husk. It is commonly used as livestock feed and is also used in the production of malt for brewing beer and whiskey. Barley is considered to be a nutritious grain, rich in fiber, vitamins, and minerals. It is not as commonly consumed as Jowar in India, but it is still used in certain regional cuisines.
In summary, Jowar and Jau (barley) are two different types of grains. Jowar is a millet that is widely consumed as a food staple, while Jau is barley, which is more commonly used as animal feed but also has culinary uses in some regions.