Both jowar and makki roti have their own unique characteristics and health benefits.
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Jowar roti, made from jowar atta (sorghum flour), is a nutritious and gluten-free option. It is rich in fiber, providing 9.7 grams of fiber per 100 grams serving. This high fiber content helps in digestion, prevents constipation, and promotes a healthy gut. Jowar is also low in fat, making it a good choice for those looking to manage their weight. Additionally, jowar is packed with essential minerals like iron, magnesium, and phosphorus, which are important for maintaining bone health and preventing anemia.
On the other hand, makki roti is made from maize atta (corn flour). Maize atta contains B-vitamins, including thiamine and folate, which provide 10-19% of the daily recommended value per 100 grams serving. These B-vitamins are crucial for energy production, nerve function, and the development of red blood cells. However, makki roti has a lower fiber content compared to jowar, with only minute differences between the two.
When it comes to deciding which is better between jowar and makki roti, it ultimately depends on individual dietary requirements and preferences. Both grains offer health benefits and can be included in a balanced diet. Jowar roti is an excellent gluten-free option for those with gluten sensitivities or celiac disease, while makki roti provides a good source of B-vitamins. It is advisable to choose a variety of grains and include them in your diet to benefit from the different nutrients they offer.