Jowar or sorghum is a hardy crop. The grains are often boiled or steamed and used in making porridges and soups, or milled into flour, which are then used in making a number of preparations. Unlike wheat flour, it lacks elasticity aka gluten.
- Improves digestion. Jowar contains a good amount of fibre, around 48 % of what is required by our body on daily basis.
- It fights against free radicals.
- Boosts immunity.
- Improves heart health.
- It is gluten-free.
- Rich source of protein.
- Controls blood sugar level.