Jowar or sorghum is a hardy crop. The grains are often boiled or steamed and used in making porridges and soups, or milled into flour, which are then used in making a number of preparations. Unlike wheat flour, it lacks elasticity aka gluten.

1. Improves digestion. Jowar contains a good amount of fibre, around 48 % of what is required by our body on daily basis.
2. It fights against free radicals.
3. Boosts immunity.
4. Improves heart health.
5. It is gluten-free.
6. Rich source of protein.
7. Controls blood sugar level.
8. How to include it in your daily diet.