Jowar is a popular crop and grain that is cultivated in various regions, primarily in the Indian subcontinent. It is commonly consumed as a staple food in many Indian households and is known by different names in different languages.
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In Hindi, jowar is called “Jowar.” Similarly, in Odia, it is known as “Janha,” “Khedjana,” “Gangei,” or “Janjarla.” In Tamil, jowar is referred to as “Cholam,” and in Telugu, it is called “Jonna.”
Sorghum, the plant from which jowar is derived, is widely grown in many parts of the world due to its tolerance to drought and high temperatures. It is used for various purposes, including human consumption, animal feed, and the production of biofuels.
Jowar is a nutritious grain that is gluten-free and rich in dietary fiber, protein, and essential minerals like iron, phosphorus, and potassium. It is often ground into flour and used to make rotis (flatbreads), porridge, and other traditional dishes. Jowar flour can also be used to make gluten-free baked goods like bread and cookies.
The inclusion of jowar in the diet is beneficial for individuals with gluten intolerance or those following a gluten-free diet. It provides a good source of carbohydrates and helps in maintaining healthy blood sugar levels. Additionally, jowar contains antioxidants and phytochemicals that contribute to its potential health benefits, such as reducing the risk of chronic diseases like heart disease and diabetes.
In summary, jowar is the Hindi name for the grain sorghum, which is widely cultivated and consumed in India. It is known by different names in various languages, including Odia, Tamil, and Telugu. Jowar is a nutritious, gluten-free grain that is used in a variety of culinary preparations and offers several health benefits.