Sorghum (Jowar)
1. Ranks fifth in global cereal production
2. Good source of minerals:
* Calcium, * Phosphorous, * Potassium , * Magnesium and * Iron
3. Contains fairly high amount of:
* Niacin (Vitamin B3), Thiamine (Vitamin B1), Riboflavin (Vitamin B2) and
4. Rich in dietary fibre
5. Glueten free
6. Benefits:
* Healthy diet for those who are ailing from celiac disease
* Reduces risk of development of obesity
* Offers benefits to gut microbiome
* Increase satiety
* Reduces bad Cholesterol (LDL) and raises good Cholesterol (HDL)”
| Nutritional composition/ value (per 100 Grams or 3.5 Oz)* | |
| Component | Amount |
| Protein (g) | 9.97 ± 0.43 |
| Total Dietary Fibre (g) | 10.22 ± 0.49 |
| Carbohydrate (g) | 67.68 ± 1.03 |
| Energy (cal) | 334 ± 3 |
| Thiamine (mg) | 0.35 ± 0.039 |
| Riboflavin (mg) | 0.14 ± 0.014 |
| Niacin (mg) | 2.10 ± 0.09 |
| Calcium (mg) | 27.60 ± 3.71 |
| Phosphorous (mg) | 274 ± 35.7 |
| Iron (mg) | 3.95 ± 0.94 |
| Potassium (mg) | 328 ± 25.1 |
| Magnesium (mg) | 133 ± 14.8 |
| * Source- National Institute of Nutrition (2017) |