Jowar is the common name for the grain Sorghum in English. In India, it is widely consumed as a staple food item. It is known by different names in various states of India, such as Cholam in Tamil Nadu and Jonna in Andhra Pradesh. Jowar, or Sorghum, is a cereal grain that belongs to the grass family. It is one of the most important crops grown for food, feed, and industrial purposes around the world.
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Sorghum is a highly versatile crop that can tolerate drought and high temperatures, making it well-suited for cultivation in hot and arid regions. It is rich in nutrients and offers several health benefits. Jowar is a gluten-free grain, making it a suitable alternative for individuals with gluten allergies or sensitivities.
Jowar can be milled into flour and used for making various food products like rotis, bread, cakes, cookies, and porridge. It can also be used as animal feed and is often fed to livestock. Additionally, it is used for making alcoholic beverages, syrup, and biofuels.
In terms of nutritional value, Jowar is a good source of carbohydrates, fiber, and essential minerals like iron, phosphorus, and potassium. It is also rich in antioxidants and has a low glycemic index, making it beneficial for managing blood sugar levels.
To sum up, Jowar is the English name for the grain Sorghum. It is a staple food item in India and is known by various names in different Indian states. It is a versatile crop with several culinary and nutritional benefits.