Jowar flour is generally considered easier to digest compared to wheat flour, primarily due to its lower gluten content and higher soluble fiber content. Gluten is a protein found in wheat that can be difficult for some individuals to digest, leading to digestive issues such as bloating, gas, and discomfort.
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Jowar, also known as sorghum, is a gluten-free grain that does not contain the harmful gluten protein. This makes it a suitable alternative for individuals with gluten sensitivity or celiac disease, as it does not trigger the same digestive issues.
Additionally, jowar flour has a higher fiber content compared to wheat flour. Fiber is crucial for maintaining good digestion as it adds bulk to the stool, promotes regular bowel movements, and helps prevent constipation. Soluble fiber, specifically found in jowar flour, is known to attract water and form a gel-like substance in the digestive system, which aids in the smooth movement of food through the intestines.
While the digestibility of both wheat and jowar can vary from person to person, the general consensus is that jowar flour is easier to digest due to its gluten-free nature and higher soluble fiber content. However, it is important to note that individual tolerance and sensitivity can still vary, and some people may experience digestive issues even with jowar flour. It is always advisable to listen to your body and make adjustments to your diet as needed.