5 Proven Health Benefits Of Jowar Flour

Jowar (S. Bicolor), called Sorghum in English, Cholam in Tamil, Jolal in Kannada, Jwari in Marathi and Jonna in Telugu, is a crop of the drylands, which receive less rainfall and are not well irrigated. The origin of Sorghum is believed to be in the northeastern African region. The earliest archaeological evidence of growing Sorghum is found at Nabta Playa which is at Sudanese-Egyptian border about 10000 years back.

There are around 25 to 30 species of this crop and 17 of these are native to Australia. As a food grain, S. Bicolor variety is grown and consumed in Africa, Central America and South Asia.

In India, this millet crop is grown in peninsular and central India in the states of Maharashtra, Karnataka, Madhya Pradesh, Rajasthan, Gujarat, Andhra Pradesh and Uttar Pradesh.

Jowar is consumed as whole grain, flour, rava and dalia in all parts of the country. It is used to make bhakri, theplas, paranthas, khakras, muthias, dhokli etc.

# Improves Heart Health

Phytochemicals (antioxidants) present in jowar flour are good at reducing LDL cholesterol levels. Along with these compounds, the vitamins and mineral (particularly iron and magnesium) are helpful in reducing these bad cholesterol levels, which helps improve blood circulation thereby improving the heart health.

# Can prevents Anemia

With Iron and copper nutrients present in Jowar flour, it is good for improving hemoglobin levels in blood. Copper helps in absorption of iron in body, promotes overall cell growth and repair. It helps in circulation of blood as well. With these special qualities, it is useful in preventing anaemia. People with reducing levels of haemoglobin should take jowar flour in diet.

# Regulates blood sugar level

Jowar has low glycemic index, high fiber and good amount of protein content. The bran of jowar is rich in tannin enzymes that have the ability to reduce the absorption of sugar and starch in the body. All of these nutrients makes it a good food grain for diabetics.

# Provides Energy to Body

Jowar is rich in Vitamin B3 or Niacin, which is a vitamin considered to be good for boosting the metabolism of the body. Also, it is rich in carbohydrates which also provide energy.

# Helps in Digestive Process

Due to high fiber composition Sorghum ‘jowar’ flour slows the digestive process, eases smooth movement of food through intestines and prevents bloating, flatulence, diarrhoea and general stomach aches.