Jowar and makki (maize) roti are both popular types of Indian flatbreads made from different grains. While both rotis are nutritious and have their own unique qualities, it is difficult to definitively say that one is better than the other. The choice between jowar and makki roti ultimately depends on an individual’s dietary preferences, health goals, and nutritional needs.
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In terms of nutrition, both jowar and makki roti offer their own set of benefits. Jowar roti, made from sorghum flour, is gluten-free and high in fiber. It contains 360 calories, 72 grams of carbohydrates, minimal fat, and 9.7 grams of fiber per 100-gram serving. Jowar is also rich in various B-vitamins, iron, phosphorus, and antioxidants, making it a good choice for those with gluten sensitivities or those looking to increase their fiber intake.
On the other hand, makki roti, made from maize (corn) flour, is known for its rich flavor and distinct texture. It provides approximately 10-19% of the daily recommended value of B-vitamins, including thiamine and folate, in a 100-gram serving. Maize flour is also a good source of dietary fiber, protein, and essential minerals such as magnesium and potassium. However, makki roti is higher in calories compared to jowar roti, containing around 364 calories per 100-gram serving.
When considering which type of roti to choose, it is important to note that jowar roti is gluten-free, which may be beneficial for individuals with celiac disease or gluten sensitivity. On the other hand, makki roti may be preferred by those who enjoy its distinct taste and texture or those looking to increase their B-vitamin intake.
Ultimately, the better choice between jowar and makki roti depends on one’s personal preferences, dietary restrictions, and nutritional goals. Both rotis have their own nutritional benefits and can be included as part of a healthy and balanced diet. It may be beneficial to try both and see which one suits your taste and dietary needs best.