Cholam – Known as sorghum in English, Jowar is globally being touted as the “new quinoa” for its gluten-free, whole grain goodness. In India, Jowar, known as Cholam in Tamil and Jonna in Telugu, is a staple, especially in the western and southern parts of the country where it is ground into flour and is used to make rotis, bhakri, cheela, dosa etc.
The ancient grain, a member of the millet family, is having a revival at the moment as people shift away from refined wheat products which are not considered good for health.
Compared to other cereal grains like barley or rice, jowar contains a much higher concentration of fiber. A single serving contains more than 12 grams, which is more than the recommended daily intake of 48%. A high fiber diet lowers risk of obesity, stroke, high blood pressure, cardiac disease, diabetes and digestive problems.
Jowar, a complex carbohydrate, is digested slowly, prompting a more gradual rise in blood sugar. That’s why it’s a great diet choice for diabetics and people who want to lose weight.
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