Jowar and makki roti are both popular Indian breads made from different grain flours. When it comes to deciding which is better between the two, it really depends on individual preferences, dietary requirements, and health goals.
Read a related post: What happens if we eat jowar?
In terms of nutrition, both jowar and makki atta have their own unique benefits. Jowar atta is made from sorghum flour and is known for its high fiber content. A 100g serving of jowar atta contains 360 calories, 72g of carbohydrates, minimal fat, and 9.7g of fiber. The high fiber content of jowar atta makes it a good option for those looking to improve digestive health, manage weight, and regulate blood sugar levels. It also provides various minerals and vitamins.
On the other hand, makki atta is made from maize flour or cornmeal. It is rich in B-vitamins, including thiamine and folate. A 100g serving of makki atta provides 10-19% of the daily recommended value of these B-vitamins. Thiamine is essential for maintaining a healthy nervous system, while folate plays a crucial role in DNA synthesis and cell division. Additionally, maize atta is a good source of dietary fiber, which aids in digestion and helps maintain bowel regularity.
When it comes to taste and texture, jowar roti is slightly sweeter and has a denser texture compared to makki roti. Both rotis have distinct flavors that complement different dishes and cuisines.
In conclusion, both jowar and makki roti have their own nutritional benefits and can be included in a healthy diet. The choice between the two ultimately depends on personal preferences, dietary requirements, and the desired health benefits. Some people may prefer the high fiber content of jowar atta, while others may enjoy the B-vitamin content of makki atta. It is always recommended to consult with a healthcare professional or a registered dietitian to determine the best option based on individual needs.