Jowar and makki are not the same. While both are different types of grain flours, they have distinct characteristics and nutritional profiles.
Read a related post: What are the side effects of jowar?
Jowar, also known as sorghum, is a gluten-free grain that is rich in carbohydrates and fiber. It is commonly consumed in India and is a staple food in many Indian households. A 100 g serving of jowar atta contains 360 calories, 72 g carbs, minimal fat and 9.7g fiber. Jowar is a good source of energy and provides a decent amount of dietary fiber, which is beneficial for digestion and maintaining a healthy weight. It also contains some essential minerals like calcium, iron, and phosphorus.
On the other hand, makki refers to maize or corn flour. It is made from dried corn kernels and is widely used in Indian cuisine, particularly in the northern regions. Maize atta provides a good amount of B-vitamins, including thiamine and folate. These B-vitamins are essential for energy production, nerve function, and the production of red blood cells. A 100 gram serving of maize atta typically provides 10-19% of the daily recommended value of these B-vitamins.
While both jowar and makki are nutritious, they have slightly different nutritional contents. Jowar is higher in calories and carbohydrates compared to maize atta. However, jowar is also higher in fiber, which can help with digestion and weight management. Makki atta, on the other hand, is richer in B-vitamins, specifically thiamine and folate, which are important for various bodily functions.
In conclusion, jowar and makki are two different types of grain flours with distinct nutritional profiles. Jowar is higher in calories and carbohydrates, while makki is richer in B-vitamins. Both can be a healthy addition to a balanced diet, and the choice between the two depends on individual preferences and dietary needs.