The humble ancient grain, Jowar (Sorghum), which has been known to man since 3000 BC, it rapidly gaining importance for its nutritional and health benefits.  Nutritionist Neelanjana Singh, Heinz Nutri Life Clinic, Delhi shares with us, the health benefits of jowar

Belonging to the millet family, the use of this grain was restricted to animal feed. However, recent research has revealed that this grain has unique health benefits for humans.  

Sorghum does not contain gluten, which also happens to be the component responsible for the viscosity and elasticity of the dough. Thus, in the absence of gluten, when making food items from Sorghum flour, a batter of this flour is prepared. The batter of the flour goes into making bread, pizza base, pancakes and rotis.
Health food stores today stock the grain Sorghum as broken grain that can be made as porridges, either sweet or savoury, as one desires.  The relatively bland flour made from Sorghum is also being added to other cereal flours to improve the overall nutritive value.

The superiority of this grain is not just from the point of view of well-being but also from the environmental perspective. The drought resistant nature of this grain along with its ability to produce a good yield with limited water supply is the need of the hour.

Health benefits

When compared to rice and wheat, Sorghum has a higher content of calcium. Besides calcium, it also packed with iron, protein and fibre.

The latest revelations in connection with this grain point to cardiac benefits.

This benefit accrues from the presence of antioxidants in fairly large amounts. These antioxidants present in Sorghum are polyphenolic compounds.

In addition to the antioxidants, the presence of sorghum wax, contributes to the cardiac benefit that this millet provides. The wax in this grain contains policosanols , which help in lowering cholesterol levels.

The rising incidence of Celiac disease has also led to new interest in this grain. Newer hybrid variety of this grain is being used to produce gluten free foods for such patients.

Good source of energy: Jowar is mainly made of starch, a high-energy food. Since it takes longer time to break-down starch, jowar is a long-acting source of energy that keeps you full for a longer time. It is also an excellent source of essential amino acids that make up protein molecules. According to nutritional experts, the amino acids present in jowar are readily available and comparatively easily digestible than wheat grains.

Promotes heart health: Jowar contains niacin, a vitamin that plays a crucial role in lowering cholesterol levels, thereby preventing heart disease. It is also a fairly good source of magnesium and potassium, minerals that play a role in regulating blood pressure. A phytonutrient called lignin, found abundantly in jowar, is thought to be associated with a lowered risk of cardiac arrest.

Helps digestion: Jowar is rich in insoluble fibre that helps digestion and stool formation. Fibre reduces the transit time of feces through the colon and prevents constipation. It also reduces secretion of bile acids and is linked to a lowered risk of gallstone formation.

Helps prevent cancer: Several studies have suggested that jowar has cancer-protecting properties. A study showed that regular intake of jowar protects pre-menopausal women from developing breast cancer. Partly, this property has been attributed to the presence of lignin in the grains.

Possess anti-diabetic effect: Not only does jowar lower the risk of development of diabetes in healthy individuals but also increases insulin sensitivity, making it a suitable cereal option for those who are diabetic