Jowar and atta (wheat flour) are both commonly consumed grains, and they have their own advantages and disadvantages. However, whether jowar is better than atta depends on individual preferences and specific health conditions.
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Jowar, also known as sorghum, is an alkaline grain that can help combat acidity. It is rich in dietary fiber, essential minerals like phosphorous, potassium, and iron, as well as antioxidants. Jowar is also gluten-free, making it a suitable alternative for individuals with gluten sensitivities or celiac disease.
On the other hand, atta, which is made from whole wheat, is a staple in many cuisines worldwide. It is also a good source of fiber, protein, vitamins, and minerals. However, unlike jowar, atta does contain gluten, so it may not be suitable for individuals with gluten sensitivities or celiac disease.
When it comes to comparing the two, jowar roti, which is made from jowar flour, can be a wise choice for those looking to combat acidity or follow a gluten-free diet. In contrast, atta roti may be a better option for those who can tolerate gluten and do not have specific dietary restrictions.
It is important to note that everyone’s nutritional needs and preferences vary, so it’s a good idea to consult with a healthcare professional or nutritionist to determine which grain is more suitable for you. They can consider your specific health conditions, dietary goals, and any other relevant factors to provide personalized advice.