Sprouted Jowar Flour is nutritionally superior and offers a whole range of health benefits. Our sprouted jowar flour is prepared after soaking and sprouting the jowar in our facility. It is then airdried at low temperatures to retain maximum nutrition and then cold milled (Ie flour is not heated while milling) & not exposed to scorching heat. This make our jowar flour rich in nutrients and taste. Jowar (Sorghum Millet) is one of the oldest cultivated millet in India. Sorghum contains more antioxidants than blueberries, protein and fiber, 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.
It is greatly suited for diabetic diet plans
It has an alkalizing effect on the body and is a non-acid-forming food
When consumed regularly in diet, it promotes cardiovascular health better than other cereals.
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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