White Jowar, also known as white sorghum, is a popular variety of the sorghum grain (Sorghum bicolor). It is a staple food in many parts of the world, particularly in India, Africa, and Central America, where it is valued for its nutritional benefits and drought-resistant properties.

Key Features of White Jowar:

1. Appearance:
   
   
   
   • Small, round, and creamy-white grains.
   
   
   • Similar in size to other sorghum varieties but with a lighter color.
   
   
   
   


2. Nutritional Benefits:
   
   
   
   • Gluten-free, making it a great alternative for people with celiac disease or gluten sensitivity.
   
   
   • Rich in dietary fiber, aiding digestion and promoting gut health.
   
   
   • Contains protein, iron, calcium, phosphorus, and B vitamins.
   
   
   • Low glycemic index (GI), suitable for diabetics.
   
   
   
   


3. Culinary Uses:
   
   
   
   • Ground into flour (jowar atta) for making rotis, bhakris, or porridge.
   
   
   • Popped like popcorn or used in snacks.
   
   
   • Fermented to make traditional foods like jowar dosa or bread.
   
   
   
   


4. Agricultural Benefits:
   
   
   
   • Drought-resistant, requiring less water than wheat or rice.
   
   
   • Grows well in semi-arid regions.
   
   
   
   

Comparison with Other Jowar Types:

• White Jowar has a milder taste compared to red or brown jowar.


• Often preferred for its softer texture when cooked.