Major portion of sorghum protein is prolamin (kaffirin) which has a unique feature of lowering digestibility upon cooking which might be a health benefit for certain dietary groups.
Sorghum proteins upon cooking are significantly less digestible than other cereal proteins, which might be a health benefit for certain dietary groups.
It is rich in protein, fibre, thiamine, riboflavin, folic acid, and carotene.
It is rich in potassium, phosphorus and calcium with sufficient amounts of iron, zinc and sodium.
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