Ragi and jowar are both ancient grains that are highly nutritious and have numerous health benefits. However, when it comes to choosing between the two, it ultimately depends on individual preferences and dietary requirements.
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Ragi, also known as finger millet, is a grain that is commonly grown in India and Africa. It is rich in dietary fiber, which helps promote healthy digestion and prevent constipation. Ragi is also a good source of calcium, iron, and vitamin D, making it beneficial for bone health. Additionally, it has a low glycemic index, which means it releases sugar slowly into the bloodstream, making it suitable for individuals with diabetes. Ragi is gluten-free, making it a suitable option for those with gluten intolerance or celiac disease. It is often consumed in the form of porridge, roti, or dosa.
Jowar, also known as sorghum, is another ancient grain that is widely consumed in Asia and Africa. It is rich in dietary fiber, protein, and essential minerals such as iron, calcium, and phosphorus. Jowar is gluten-free and has a lower glycemic index compared to wheat, making it a suitable option for individuals with gluten intolerance or diabetes. It also contains antioxidants that help protect against oxidative damage and reduce the risk of chronic diseases. Jowar is commonly used in the form of flour to make roti, bhakri, or porridge.
While both ragi and jowar have their own set of health benefits, it is essential to consider other factors such as taste, availability, and personal preference. Some people may prefer the taste and texture of ragi, while others may prefer jowar. It is also important to note that the nutritional content may vary slightly depending on the variety of grain, growing conditions, and processing methods.
In the provided information, Dr. Priyanka Rohtagi, Chief Clinical Nutritionist at Apollo Hospitals, suggests that oats atta and jowar atta are much-preferred choices compared to ragi. However, without further context or specific reasons given, it is difficult to determine the exact reasons behind this preference. It is always recommended to consult with a healthcare professional or nutritionist to determine which grain is best suited for your individual needs and dietary requirements.