Jowar roti is often considered easier to digest compared to wheat roti. Jowar, also known as sorghum, is a gluten-free grain that is rich in starch and protein. The absence of gluten in jowar makes it easier for the body to break down and digest.
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Gluten is a type of protein found in wheat and other grains like barley and rye. Some individuals may have difficulty digesting gluten, leading to digestive discomfort and possible intolerance. This condition is known as celiac disease or gluten sensitivity.
In contrast, jowar does not contain gluten, making it a suitable alternative for those who are sensitive or intolerant to gluten. The absence of gluten in jowar roti can contribute to easier digestion, as the body doesn’t have to work as hard to break down and process the protein.
Additionally, jowar is known to have a lower glycemic index compared to wheat. The glycemic index is a measure of how food affects blood sugar levels. Foods with a high glycemic index can cause a rapid increase in blood sugar levels, leading to insulin spikes and potential digestive issues. Jowar, with its lower glycemic index, can provide a more balanced and sustained release of energy, minimizing the chances of digestive discomfort.
It is important to note that individual digestive capabilities can vary, and what works well for one person may not necessarily apply to everyone. Some people may find wheat roti lighter and easier to digest, especially if they do not have any gluten sensitivity or digestive issues related to wheat consumption.
Overall, jowar roti is often considered easier to digest compared to wheat roti due to its lack of gluten and lower glycemic index. However, personal tolerance and individual needs should also be taken into consideration when making dietary choices. If you have any specific dietary concerns or digestive issues, it is advisable to consult with a healthcare professional or a registered dietitian for personalized guidance.