Jowar, also known as sorghum, is consumed by a wide range of people across different cultures and regions. This ancient grain has been a staple food for centuries and continues to be an important part of many diets around the world.
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In India, jowar is a popular food crop and is widely consumed in various forms. It is commonly used to make rotis (flatbreads), which are a staple in many Indian households. Jowar flour is also used to make traditional snacks such as bhakri (thick pancakes) and cheela (savory pancakes).
In Nigeria, jowar is a major cereal crop and is used to make a traditional porridge called tuwo. This porridge is often served with soups or stews and is a common part of Nigerian cuisine.
Apart from India and Nigeria, jowar is also consumed in other parts of Africa, as well as in countries like China, Brazil, and the United States. In China, jowar is used to produce alcoholic beverages, while in Brazil, it is mainly used as animal feed. In the United States, jowar is gaining popularity as a gluten-free alternative and is often used in gluten-free baking.
One of the main reasons why jowar is consumed by a diverse range of people is its nutritional value. Jowar is rich in dietary fiber, protein, and essential minerals like iron, calcium, and phosphorus. It is also a good source of antioxidants and vitamins B and E. Additionally, jowar is gluten-free, making it suitable for individuals with celiac disease or gluten intolerance.
Overall, jowar is a versatile and nutritious grain that can be enjoyed by people of all ages and dietary preferences. Whether it is used as a staple food, an alternative to wheat, or in various culinary preparations, jowar continues to be an important part of global food culture.