Description

Diabetic friendly (low GI), high in antioxidants, gluten free, maintains cholesterol level, rich source of B-complex vitamins, and other fat soluble vitamins like D, E, and K.

Warm season cereal of African origin, Sorghum was first cultivated in the regions of Ethiopia or Chad over 5000 years ago. It came to India about 4000 years ago and then to China and southern Africa about 1500 years ago.

Sorghum has a higher crude fat content (3%) as compared to wheat or rice, which is good for maintaining good cholesterol levels in the body. It is also a rich source of B-complex vitamins, and other fat soluble vitamins like D, E, and K.

Red Sorghum, in particular, is high in antioxidants such as polyphenols and tannins. These antioxidants help in prevention of certain cancers, are anti-inflammatory and improve glucose metabolism. Red Jowar is rich in proteins and low in glycemic index making it an ideal food choice for diabetic patients.