Both jowar and makki roti have their own nutritional benefits, but determining which one is better depends on individual dietary needs and preferences.
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Jowar roti, made from jowar atta (sorghum flour), is a gluten-free grain that is rich in dietary fiber. A 100 gram serving of jowar atta contains 360 calories, 72 grams of carbohydrates, minimal fat, and 9.7 grams of fiber. The high fiber content of jowar roti aids in digestion, helps in maintaining a healthy weight, and prevents spikes in blood sugar levels. Additionally, jowar atta is known to have a low glycemic index, making it suitable for individuals with diabetes.
On the other hand, makki roti is made from maize atta (corn flour), which is also gluten-free. A 100 gram serving of maize atta provides around 10-19% of the daily recommended value of B-vitamins, thiamine, and folate. These nutrients are essential for energy production, brain function, and the formation of red blood cells. Additionally, maize atta is a good source of dietary fiber, antioxidants, and minerals like iron and zinc.
In terms of taste and texture, jowar roti has a slightly nutty flavor, while makki roti has a distinct corn flavor. Jowar roti is typically soft and can be easily rolled out, while makki roti is denser and requires some skill to roll out without breaking.
Ultimately, the choice between jowar roti and makki roti boils down to personal preference and dietary requirements. Jowar roti is a great option for those looking to increase their fiber intake and manage blood sugar levels, especially for individuals with conditions like diabetes. Makki roti, with its high B-vitamin content, is beneficial for overall energy production and maintaining healthy blood cells. It is always recommended to consult with a nutritionist or dietitian to determine the best choice based on individual health goals and dietary needs.