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Diet & Nutrition
JOWAR
Feb 2019
Ramasamy Selvaraju
Executive Chef, Vivanta By Taj Bangalore

Health consciousness is fast picking up in India, especially among millennials, with this cross section of society constantly looking for more nutritious food that will satiate their taste buds and at the same time help maintain a healthy lifestyle. One such food that is being much sought after is Sorghum, commonly known as Jowar in India. It is being looked upon as the ‘next quinoa’, owing to its unparalleled nutritional properties. This ancient grain has re-gained popularity in the country, thanks to the effort of rapid research and the promotional efforts from the Central and State Government.

Just A Millet, Or Something More?
Jowar belongs to the millet family and is a powerhouse of nutrients that have unique health benefits. It is a great alternative to whole wheat or all-purpose flour (maida). Maida is refined, processed and bleached wheat flour and is used widely in India - maida pooris, samosa, bhaturas, no doubt that these are some of the most popular delicaies, but an increased intake of these can have serious health consequences such as constipation, rising bad cholesterol, weight gain, mood swings, etc. Although wheat flour is a better alternative, it also contains gluten, which poses health hazards for individuals who have gluten intolerance. Jowar flour, on the other hand, is rich in protein, iron, copper, fibre and is gluten-free. Jowar is perhaps one of the healthiest grains in the world.