Jowar (Sorghum Millet) is one of the oldest cultivated millet in India. Sorghum contains more antioxidants than blueberries, high protein and fiber, and no gluten which makes it a perfect dietary grain for those with celiac disease. Sorghum contains iron and niacin, or vitamin B-3. It supports metabolism and niacin helps to break down and metabolize nutrients into energy. Niacin and iron also support helathy circulation, and iron plays a role in immune function.
Benefits of sprouted grains and flours
The sprouting process increases the nutritional content of the grains. The grains become alive, and the nutrition is readily bio-available
It is easily digestible and greater nutrition assimilation in the body happens due to bioavailability
The sprouting process also reduces the anti-nutrients (like phytic acid) which essentially bind to the minerals and does not allow the body to digest them.
How to use Sprouted Jowar Flour?
Make Bhakri or jowar roti . It is a tasty substitute for wheat roti. It can also be used in baking for baking gluten free cakes and cookies.
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