Jowar (Sorghum Millet) is one of the oldest cultivated millet in India. Sorghum contains more antioxidants than blueberries, high protein and fiber, and no gluten which makes it a perfect dietary grain for those with celiac disease. Sorghum contains iron and niacin, or vitamin B-3. It supports metabolism and niacin helps to break down and metabolize nutrients into energy. Niacin and iron also support helathy circulation, and iron plays a role in immune function.
- It is naturally gluten-free
- It is greatly suited for diabetic diet plans
- It has an alkalizing effect on the body and is a non-acid-forming food
- When consumed regularly in diet, it promotes cardiovascular health better than other cereals.
Benefits of sprouted grains and flours
The sprouting process increases the nutritional content of the grains. The grains become alive, and the nutrition is readily bio-available
It is easily digestible and greater nutrition assimilation in the body happens due to bioavailability
The sprouting process also reduces the anti-nutrients (like phytic acid) which essentially bind to the minerals and does not allow the body to digest them.
How to use Sprouted Jowar Flour?
Make Bhakri or jowar roti . It is a tasty substitute for wheat roti. It can also be used in baking for baking gluten free cakes and cookies.