According to Dr Priyanka Rohtagi, oats atta and jowar atta are considered much-preferred choices compared to ragi. However, it is important to note that the “better” grain depends on various factors such as individual dietary needs, preferences, and health conditions.
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Jowar, also known as sorghum, is a gluten-free grain that is rich in fiber, antioxidants, and essential nutrients like magnesium, calcium, and phosphorus. Its high fiber content helps in maintaining gut health and aids in digestion. Jowar also has a low glycemic index, making it a suitable choice for individuals with diabetes. Additionally, it has been found to have anti-inflammatory properties that can reduce inflammation in the gut.
Ragi, also known as finger millet, is another nutrient-dense grain. It is rich in fiber, calcium, iron, and other minerals. Ragi is also gluten-free and has a low glycemic index. It is known to provide sustained energy and regulate blood sugar levels. Ragi is also recommended for its potential to reduce the risk of cardiovascular diseases and improve digestive health.
Both jowar and ragi have their own unique nutritional profiles and health benefits. They are both good sources of essential nutrients and have properties that support gut health. The preference for oats atta and jowar atta over ragi may be based on factors such as availability, taste, and versatility in cooking.
Ultimately, the choice between jowar and ragi should be made based on individual preferences, dietary needs, and any specific health conditions. It is always advisable to consult with a healthcare professional or a registered dietitian for personalized recommendations.