S.Switching from wheat-based rotis to jowar or sorghum rotis wasn’t easy when I moved back to live with my parents during the lockdown. Since I was a friend of ghee-soaked phulkas, I was surprised at the effect Jowar had on me.
The rotis weren’t soft and harder to chew; At first it felt like a chore, but within two weeks my gas decreased and I felt more energetic. My parents, who had already integrated Jowar into their healthy lifestyle, were happy that I had got used to Jowar rotis much earlier.
Jowar (also known as Jawar, Jondhalaa, Jola, and Jwaarie) is easy to grow and maintain. It belongs to the Sorghum Vulgare family and is widely grown in Asia and Africa. It can be consumed in several forms, such as: bhakri, roti, idli and even dosa. It can also be eaten raw. Recently, nutritionist Bhuvan Rastogi reported how Jowar can be heated in a pan without oil and consumed straight away.
Packed with fiber, calcium, protein, iron, potassium, niacin, and more, Jowar has multiple health benefits, from being gluten-free to controlling diabetes to helping with weight loss.
“High in protein, iron, and copper, this gluten-free grain is known to play a critical role in cell function and repair. The rich amount of potassium and phosphorus helps lower cholesterol and control high blood pressure. Most importantly, the grain is incredibly high in fiber and should therefore be part of your daily diet. ” Macrobiotic nutritionist and naturopath Shilpa Arora told NDTV.
Here is an explanation of how Jowar comes to the rescue and eradicates various health problems:
Jowar is a complex carbohydrate This means that it will take some time to digest, which will ensure that blood sugar levels do not rise. In addition, fiber and protein help control the release of sugar in the blood.
Jowar’s low glycemic index (GI) of 50 is also an indication that it helps control diabetes. The GI index measures how these foods increase blood sugar after you’ve eaten them.
In general, diabetics are advised not to consume carbohydrates because they are overloaded with sugar. Thus, Jowar is an excellent alternative, because carbohydrates are essential nutrients.
The fiber content in Jowar helps lower LDL, or “bad” cholesterol, reducing the risk of cardiovascular problems. Other properties of Jowar, such as antioxidants, magnesium, vitamins B and E, and iron, also keep heart disease at bay.
Gluten, a mixture of proteins, can cause digestive problems such as stomach cramps, pain, gas, constipation, gas, etc. in people with low gluten tolerance or celiac disease. Nearly 1% of the world population is gluten intolerant.
Grains like wheat, rye and barley are loaded with gluten and so jowar becomes a healthy replacement naturally.
Due to the high concentration of fiber, Jowar ensures a higher feeling of satiety or satiety. this makes the frequent consumption of food superfluous while making sure that all of the vital nutrients are present in your body. This helps in reducing caloric intake and thereby some weight.
Every 100 grams of Jowar contains 6.7 grams of fiber and 11 grams of protein, eliminating the need to eat unhealthy snacks between meals.
From vitamins, antioxidants, minerals to proteins, Jowar is a powerhouse for millet. While vitamin B3 or niacin provide energy, iron helps red blood cells develop and copper helps the intestines absorb iron. Magnesium and calcium improves bone and tissue healthH.
Edited by Yoshita Rao