Commercial Details

About Sorghum Millet (Jowar)

Sorghum, also known as jowar, is a versatile, gluten-free grain, a staple in many regions, especially in Africa and Asia, and is a good source of protein, fibre, and antioxidants, used in various food preparations and even for animal feed and biofuels.

• Sorghum (Sorghum bicolor) is a grass species cultivated for its grain, also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo.
• Millets are a group of small-seeded cereal grains, with pearl millet being a prominent example.
• Sorghum and millets are important staple crops in semi-arid regions of Africa and Asia, providing essential nutrients for millions.
• Sorghum is the world's fifth most important cereal, and millets are the seventh most important.
• These crops are known for their resilience and ability to thrive in harsh environments with limited water and resources.
• Sorghum is a good source of protein, fiber, and essential minerals like calcium and iron.
• Sorghum is naturally gluten-free, making it a suitable option for people with gluten sensitivities or celiac disease.
• Sorghum can be used in various food preparations, including porridge, flatbreads, cakes, and alcoholic beverages.
• Sorghum is also used for animal feed, biofuel production, and industrial applications.
• Sorghum and millets have a long history of use in traditional food and beverage preparations in many cultures.
• Sorghum contains antioxidants that may help protect against cell damage.
• Sorghum has a low glycemic index, meaning it doesn't cause rapid spikes in blood sugar levels.
• Sorghum may support heart health due to its fiber content and essential nutrients.
• Sorghum's low glycemic index and fiber content can be beneficial for managing blood sugar levels in people with diabetes.

Nutritional Facts (per 100g)