No, ragi is not the same as jowar. Ragi, also known as finger millet, is a cereal grain that belongs to the grass family. It is primarily grown in India and Africa. Ragi has gained popularity due to its high nutritional content and health benefits.
Read a related post: Is jowar and Dalia same?
On the other hand, jowar, also known as sorghum, is a type of drought-tolerant grass. It is one of the major staple crops in Africa, Asia, and Central America. Jowar is primarily used as a food crop and is widely consumed in various forms such as flour, whole grains, or popped grains.
While both ragi and jowar are used as food crops, they have distinct characteristics and uses. Ragi is usually ground into flour and used to make unleavened flatbreads, porridge, or fermented products like idlis and dosas. It is highly nutritious, rich in fiber, calcium, and iron, making it an excellent choice for individuals with dietary restrictions or specific health conditions.
On the other hand, jowar is commonly used to make porridge or added to soups and stews. It is a versatile grain that can be cooked and consumed in various ways. Jowar is known for its high protein and fiber content, as well as its gluten-free nature, making it suitable for individuals with gluten intolerance or celiac disease.
In summary, while both ragi and jowar are popular food crops in India and have several health benefits, they are different from each other. Ragi is a cereal grain, whereas jowar is a type of grass. They are used in different culinary applications and have distinct nutritional profiles.