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Jowar or Sorghum contains a layer that is anti-cancer and also fights free radicals, which cause premature aging. Commonly known as Jwaarie, Jowar, jola, and Jondhalaa in India. The flour from this is used to make Bhakri, Jowar roti, and Jolada roti. It’s healthy and nutritious, so it’s worth revisiting traditional eating practices for its nutritional value.
- It is a high-fiber flour , rich in nutrients.
- This is a gluten-free replacement for wheat.
- It has traces of zinc, copper, antioxidant and over 20 micronutrients.
- Make sure it’s on plate regularly to benefit from its goodness.
- It’s full of Iron, Protein, Packed with Vitamins, Minerals.
- Gluten-free Organic Jowar Atta acts as building blocks to grow new tissue and cells, alongside of electrolytes.
