Jowar Flour (Sorghum)

Jowar is a common name for sorghum (Sorghum bicolor Moench). This tall-stem grass is composed of three main parts, including the seed coating, germ and endosperm. Jowar shares similarities to wheat, as both yield low to moderate food value. Jowar is comprised of 70 percent carbohydrates, 12 percent protein, 3 percent fat and low vitamin content, according to the Board on Science and Technology for International Development.
Minerals :-
Jowar contains significantly more nutritive mineral value than vitamin value. Minerals found in jowar include 220 mg of potassium, 368 mg of phosphorous, 21 mg of calcium, 5.7 mg of iron and 140 mg of magnesium. Additionally, jowar contains traces of zinc and over 20 micronutrients. One of the more significant trace mineral contained in jowar is copper. Copper content in jowar equals 1.8 mg, or 200 percent of the recommended daily value reported by the Linus Pauling Institute. Copper aids in cellular energy production, tissue formation, iron metabolism and antioxidant functioning.

Benefits of Jowar:- High-fiber foods like jowar may lower your risk of heart disease. Jowar is the Indian name for sorghum, a cereal grain native to Africa. Also known as white millet, whole jowar kernels can be steamed, boiled, added to soups and stews or ground into a flour that can be used as a substitute for wheat flour in baked goods. Jowar is a gluten-free, high-protein, cholesterol-free source of a variety of essential nutrients, including dietary fiber, iron, phosphorus and thiamine. > High in Fiber :- One of the biggest benefits of eating whole grains is that they retain all of their dietary fiber, unlike refined grains that are processed to remove parts like their bran and germ. Sorghum actually doesn’t have an inedible hull like some other grains, so even its outer layers commonly are eaten. This means it supplies even more fiber, in addition to many other crucial nutrients, and has a lower glycemic index. High-fiber foods are important for digestive, hormonal and cardiovascular health. The high fiber content of sorghum flour also makes it “stick to your ribs” longer than some other refined flours or flour substitutes, so you experience less of a “crash” after eating recipes made with sorghum. > Good Source of Antioxidants :- There are several types of sorghum plants, some of which are high in antioxidants that are tied to reduced risks of developing cancer, diabetes, heart disease and some neurological diseases. Antioxidants are found in anti-inflammatory foods, and they help scavenge free radicals that, when left uncontrolled, can lead to inflammation, aging and various illnesses. Sorghum is a rich source of various phytochemicals, including tannins, phenolic acids, anthocyanins, phytosterols and policosanols — which means sorghum and sorghum flour might offer similar health benefits as eating whole foods such as fruits. Sorghum grains also have a natural, waxy layer that surrounds the grain and contains protective plant compounds, such as the type called policosanol, which research suggests has positive implications for cardiac health.Policosanols have shown cholesterol-lowering potential in human studies, sometimes even comparable to that of statins! The policosanol present in sorghum flour makes it a potential cholesterol-lowering food. Other research shows great potential for phenolic compounds found in sorghum to help with arterial health, fighting diabetes and even preventing cancer. Mainly located in the bran fraction, phenolics result in the plant having substantial antioxidant properties and non-enzymatic processes that help fight pathogenesis at the root of many diabetic complications and cell mutations. > Slowly Digested and Balances Blood Sugar :- Because sorghum flour is low on the glycemic index, plus high in starch, fiber and protein, it takes longer than other similar refined-grain products to digest. This slows down the rate at which glucose (sugar) is released into the bloodstream, which is particularly helpful for anyone with blood sugar issues such as diabetes. Sorghum also helps fill you up and prevents spikes and dips in blood sugar levels that can lead to moodiness, fatigue, cravings and overeating. > Helps Fight Inflammation, Cancer and Heart Disease :- Eating a whole foods-based diet that is high in available phytochemicals is consistenly linked to better protection from common nutrition-related diseases including cancer, cardiovascular disease and obesity. So it’s no surprise that epidemiological evidence suggests that sorghum consumption reduces the risk of certain types of cancer in humans compared to other cereals.The high concentration of anti-inflammatory phytochemical antioxidants in sorghum are partly responsible, as is the high fiber and plant-based protein content, all of which make it a potential cancer natural remedy. Sorghum contains tannins that are widely reported to reduce caloric availability and can help fight obesity, weight gain and metabolic complications. Sorghum phytochemicals also help promote cardiovascular health, which is critical considering that cardiovascular disease is currently the leading killer in the U.S. and “developed world” in general!


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