Both jowar and wheat flour (atta) have their own benefits, so which one is better depends on individual preferences and dietary needs.
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Jowar, also known as sorghum, is a gluten-free grain and is alkaline in nature. It is rich in dietary fiber, protein, and essential minerals like calcium, phosphorus, and potassium. Additionally, jowar is known to have a low glycemic index, which means it causes a slower rise in blood sugar levels compared to wheat flour.
One of the major benefits of jowar is its ability to combat acidity. The alkaline nature of jowar helps in neutralizing excess acid in the stomach, thereby providing relief from acidity. This makes jowar roti a good choice for individuals who are prone to acidity.
On the other hand, wheat flour is a staple in many cuisines and is widely consumed across the world. Wheat flour is also a good source of dietary fiber and essential nutrients like B vitamins and iron. However, it contains gluten, which can be problematic for individuals with gluten sensitivity or celiac disease.
Compared to jowar, wheat flour has a higher glycemic index, which means it can cause a relatively faster rise in blood sugar levels. This can be a concern for individuals with diabetes or those who need to manage their blood sugar levels. However, for individuals who do not have any specific dietary restrictions or health concerns, wheat flour can be a nutritious choice.
In conclusion, both jowar and wheat flour have their own unique benefits. Jowar, being gluten-free and alkaline, is a good choice for individuals with gluten sensitivity or acidity issues. On the other hand, wheat flour is a staple and provides essential nutrients but may not be suitable for individuals with gluten-related conditions. Ultimately, the choice between jowar and wheat flour depends on an individual’s preferences, dietary needs, and any existing health conditions.