Sorghum millet (whole) சோளம்

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Botanical Name: Sorghum bicolor

Family: Poaceae (Grass family)

Sorghum, commonly called Jowar, is one of the oldest known millets and a staple grain in many parts of the world. It is a hardy, drought-resistant crop that thrives in semi-arid regions, making it a crucial cereal for food security. The grains are small, round, and come in shades of white, yellow, red, brown, or black depending on the variety.

Nutritional Value (per 100g of grain):

Energy: ~329 kcal

Carbohydrates: 72 g

Protein: 11 g

Fat: 3.3 g

Dietary Fiber: 6.7 g

Rich in iron, phosphorus, calcium, potassium, and B vitamins

Health Benefits:

Gluten-Free: Ideal for people with gluten intolerance or celiac disease.

Rich in Fiber: Aids digestion and helps control cholesterol.

Diabetic-Friendly: Has a low glycemic index, making it suitable for managing blood sugar.

Bone Health: Contains magnesium, calcium, and phosphorus.

Weight Management: Keeps you fuller for longer due to high fiber and protein content.

Culinary Uses:

Ground into flour (Jowar flour) for making rotis, bhakri, dosa, idli, porridge, and baked goods.

Can be popped like popcorn for a healthy snack.

Cooked as whole grains in salads or as a rice substitute.

Used in traditional beverages and porridges.

Other Uses:

Sorghum stalks are used as fodder for animals.

Certain varieties are used for producing biofuel, alcoholic beverages, and syrups.

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