Saturday, December 12, 2009
Jowar roti is commonly eaten in Rajasthan, Gujarat, Karnataka, and Maharashtra. While jowar (sorghum) is a coarse grain, produced in arid lands and used as fodder, it does have some health benefits. Consumed in the same rural areas jowar is relatively gluten free and is ideal for people who are allergic to gluten.
Jowar is rich in calcium, iron, phosphorous, proteins, vitamins, minerals, and fibre. The coarse cereal also contains antioxidant compounds.