How is sorghum grain commonly used in Indian cooking?

It is often ground into flour to make rotis (flatbreads), or cooked as whole grain for porridge and other dishes.

Is sorghum suitable for a vegan diet?

Yes, sorghum grain is plant-based and completely vegan.

How should sorghum grain be stored to maintain freshness?

Store in a cool, dry place in an airtight container to prevent moisture and pests.

Illustration

Sorghum grainM

ज्वार दाना

Sorghum spp.

Sorghum grain is a hardy cereal used extensively in Indian cuisine, especially in rural and semi-arid regions. It is typically ground into flour for making traditional flatbreads like rotis or consumed as whole grain after cooking.

VegetarianMedium GINOVA 1· Unprocessed

329

kcal

10.6

Serving Size= 100g

Nutrition per 100g

Protein11g(12%)

Carbs72g(80%)

Fat3.5g(8%)

Fiber7g

Rich in% daily value

Magnesium53%Manganese53%Phosphorus41%Selenium31%Thiamine (B1)30%

View all nutrients →

Nutrient Breakdown

Key Nutrients(19)

% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.

Common questions about Sorghum grain

A 1 katori (approximately 80g) serving of raw sorghum grain contains about 285 kilocalories.

About Sorghum grain

Sorghum grain, also known as 'jowar' in Hindi, is an important cereal crop grown in India and many other countries. It is valued for its resilience to dry conditions and is a staple in many Indian households, especially in the western and central regions.

Typically, the whole grains are milled into flour, which is then used to prepare traditional breads such as jowar rotis. These flatbreads are gluten-free and provide a nutritious alternative to wheat.

Nutritionally, sorghum grain is rich in magnesium, manganese, phosphorus, selenium, vitamin B6, and thiamine (B1). It also provides a good source of dietary fiber and niacin (vitamin B3). These nutrients contribute to its role as a wholesome cereal option.

Sorghum is vegan and free from common allergens such as gluten (unless contaminated), dairy, nuts, and soy. It fits well in diverse Indian meal patterns.