CHANGEZI’S BAWARCHI KHANA Full of Iron Jowar Whole/Sabut White Sorghum Granules Good for Bone-980g(980g*1Pkt)

100% Gluten Free Naturally Grown Jawar. Rich in Nutrition, Vitamins, Fibers & Minerals High Quality Whole Grains with natual taste and colour. Great Source of Natural Proteins ready to use quality Sorghum is a nutrient-packed grain that you can use in many ways. It’s rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s also an excellent source of fiber, antioxidants, and protein. What’s more, it’s easy to replace rice or quinoa with whole sorghum in most recipes. Jowar is globally known as the “new quinoa” for its gluten-free and whole-grain goodness. It goes by the name of Sorghum in English. Many people eat jowar roti for weight loss. This is because jowar is a gluten-free alternative to maida (refined flour) or wheat flour. It offers innumerable benefits for the body due to its nutritional value. Jowar is also higher in fibre compared to wheat. Jowar has also higher amounts of calcium, phosphorus, potassium and iron compared to wheat. For a person with diabetes, it is best recommended to have roti made of jowar atta (sorghum) compared to a wheat flour chappati. Jowar contains a high amount of dietary fiber as compared to other cereal grains. It increases your satiety, leading to lower consumption of unhealthy foods and keeping hunger pangs at bay. Jowar is a super ingredient that leaves a cooling effect on your body. This grain is can offer you nutrients including iron, magnesium, copper and vitamin B1. It is also a rich source of protein. Overall, jowar is a superfood that can be added to your daily diet as part of your healthy eating habits to lose weight or improve overall health. A low glycemic index foods are considered good for people with diabetes and jowar is one of the healthy snacks people can consume for keeping their blood sugar levels in control. “Jowar has a lower glycemic index than wheat and bajra despite having similar values of fibre and protein because it has resistant starch.