Jowar Atta or Flour

Jowar Atta or Sorghum flour is a very healthy food popular in many parts of India.

The best Jowar atta is made from spouted Jowar. Sprouting is a healthy way of eating Jowar or Sorghum. 

You can make healthy, gluten free Jowar atta or Sorghum flour from organic soaked and sprouted Jowar.

When we sprout Jowar, we convert a dormant seed into a live plant. 

Jowar, like other millets, contains Phytates, Phytic Acid and Tannins which are nutrition inhibitors. These anti nutrients can cause stomach ache, bloating and constipation.

Anti-nutrients can bind to certain dietary minerals and make it very hard for our body to digest & absorb these minerals. 

Sprouting Jowar causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, certain essential amino acids, fat, total sugars and B-group vitamins. 

Spouting decreases the dry matter, starch and anti-nutrients. Sprouting makes it easy to digest Jowar.

Jowar atta is a gluten-free member of the grass family and is incredibly nutritious. Jowar is one of the best millets for diabetics.

It has a nutty earthy taste. Jowar atta is packed with good quality fibre which can help facilitate your digestion, manage obesity and regulate blood sugar levels.

Jowar atta or flour contains high amount of protein. Jowar is a powerhouse of essential vitamins, antioxidants and minerals. It is loaded with good amounts of copper, zinc, phosphorous, potassium and cell-building B vitamins. 

It contains hardly any saturated fat and significant quantities of calcium and niacin.

It’s also thought to contain anti-cancer properties and prevents heart disease. Recent studies have proven that Jowar has anti-esophageal cancer effects and cholesterol-lowering effects.