Organic Sorghum Millet - Jowar ~ Raw / Natural ~ Vegan ~ Unpolished (2 Lb / 907g)

USDA Certified Organic

Sorghum Millet is also called the Great Millet or Indian Millet globally. Sorghum kernels appear in white, red, brown and black.

Rich in nutrients like potassium, phosphorous and calcium, it also contains significant amounts of iron, zinc and sodium. With an abundance of micronutrients it is drawing attention worldwide as a millet with the potential to treat malnutrition.

Sorghum is rich in a variety of nutrients, including B vitamins (thiamine, riboflavin, niacin, folic acid and beta carotene), which play an essential rolein metabolism, nerve cell development and boosting health of hair and skin. Sorghum is rich in antioxidants such as flavonoids, phenolic acids andtannins. Eating a diet rich in these antioxidants can lower oxidative stress and inflammation in your body. It also contains the goodness of iron that isimportant for immunity, energy and overall vitality.

Also known as jowar, sorghum is a rich source of carbohydrates and can be an excellent source of energy. It also has about 10 % protein—theprotein in sorghum is prolamin (kaffirin), which has a unique feature of lowering digestibility upon cooking. This may be a health benefit for certain dietary groups. A great source of plant-based protein, it provides as much of it as quinoa, known for its high protein content. Protein as we know isessential for healthy growth and development.

Sorghum is packed with dietary fibre mainly the insoluble variety and can help lower cholesterol levels due to the presence of policosanols andprotect against heart disease. The insoluble dietary fibre of sorghum and millet may reduce transit time of food in the gut and preventgastrointestinal problems. A diet rich in fibre, it also helps to manage weight, stabilize blood sugar levels and prevent constipation. A gluten-free grain, jowar is ideal for those who show an intolerance towards gluten. It is easy to replace rice or quinoa with whole sorghum in mostrecipes.

Sorghum is generally used to make rotis and other Indian breads. It is sometimes ground into a meal and consumed as porridge.