No, Jau and Jowar are not the same. Jau refers to barley, which is a type of grain that looks similar to wheat before peeling off. It is often used as animal feed or as an ingredient in beer production. On the other hand, Jowar refers to a type of millet, specifically white rounded small seeds. Jowar is commonly consumed in parts of India and is used to make a variety of food products like roti (flatbread), dosa (pancake), and porridge.
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Both Jau and Jowar are nutritious grains with their own unique characteristics. Jowar is known for being gluten-free, making it a suitable option for individuals with gluten sensitivities or Celiac disease. It is also rich in dietary fiber, protein, vitamins, and minerals, including iron and calcium. Jau, on the other hand, contains gluten and is a good source of energy, fiber, and essential nutrients like vitamin B6, manganese, and selenium.
In conclusion, while Jau and Jowar are both grains commonly consumed in parts of India, they are different types of grains. Jau refers to barley, and Jowar refers to a type of millet with small white rounded seeds. Each grain has its own unique properties and nutritional benefits.