There is no definitive answer to whether ragi or jowar is better, as it ultimately depends on individual dietary needs, preferences, and health conditions. Both ragi and jowar are nutritious grains that offer various health benefits.
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Ragi, also known as finger millet, is a gluten-free grain that is rich in calcium, iron, and dietary fiber. It has been traditionally consumed in South India and is gaining popularity worldwide due to its numerous health benefits. Ragi is a good source of antioxidants and helps in reducing inflammation in the gut. It also aids in digestion and can help regulate blood sugar levels. Ragi is also known for its high protein content, making it a suitable choice for vegetarians and vegans. Additionally, ragi has a low glycemic index, making it suitable for individuals with diabetes.
On the other hand, jowar, also known as sorghum, is another nutrient-rich grain that is gluten-free and easily digestible. Jowar is a good source of complex carbohydrates, dietary fiber, and essential minerals like phosphorus, potassium, and zinc. It is considered to be a high-energy grain and can be beneficial for individuals seeking to maintain healthy body weight. Jowar is also known to have antioxidant properties, reduce cholesterol levels, and regulate blood sugar levels. It may also provide benefits for heart health and improve digestion.
While oats atta and jowar atta were mentioned as the preferred choice over ragi by Dr Priyanka Rohtagi, it is important to note that this is just one expert’s opinion and may not be the case for everyone. It is always recommended to consult with a healthcare professional or a registered dietitian before making any significant changes to your diet.
In conclusion, both ragi and jowar are nutritious grains with their own unique health benefits. It is best to incorporate a variety of grains into your diet to ensure a well-rounded nutritional intake.