44% OFFOrganic Sprouted Jowar Flour 500g | Cold Milled
₹ 160.00
India's most widely eaten millet — sprouted to unlock its protein and cold milled to preserve every B vitamin. Jowar has been a staple of the Deccan plateau for 3000 years, and... Read more ↓
100% Organic
No Additives
Free Delivery ₹749+
100% Organic Sprouted Jowar (Sorghum / Sorghum bicolor)
Nutrition FactsServing: 30g
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 102 kcal | 339 kcal | 5.1% |
| Protein | 3.3 g | 11 g | 6.6% |
| Carbohydrates | 21.6 g | 72 g | 7.2% |
| of which Sugars | 0.9 g | 3 g | 1.8% |
| Dietary Fibre | 2.1 g | 7 g | 8.4% |
| Fat | 0.99 g | 3.3 g | 1.5% |
| of which Saturated Fat | 0.15 g | 0.5 g | <1% |
| Iron | 1.3 mg | 4.4 mg | 7.8% |
| Calcium | 8.4 mg | 28 mg | <1% |
| Potassium | 105 mg | 350 mg | 2.6% |
| Magnesium | 49.5 mg | 165 mg | 12.4% |
| Phosphorus | 86.1 mg | 287 mg | 8.6% |
| Zinc | 0.51 mg | 1.7 mg | 4.3% |
| Vitamin B3 (Niacin) | 1.1 mg | 3.7 mg | 6.9% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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India's most widely eaten millet — sprouted to unlock its protein and cold milled to preserve every B vitamin. Jowar has been a staple of the Deccan plateau for 3000 years, and this is its most nutritious form.
Why Sprouted and Cold Milled?
Jowar (sorghum) contains a protein called kafirin which, in its natural state, is resistant to digestion — only 46% of its protein is usable by the body when eaten unsprouted. Sprouting breaks down kafirin structures and activates enzymes that improve protein digestibility by up to 35%, making the nutritional value of the grain far more realisable. Cold milling then ensures the heat-sensitive B vitamins, antioxidants, and natural oils are preserved — conventional stone-milling and roller milling generate heat that damages these nutrients.
Key Benefits
- Naturally gluten-free: jowar contains no gluten
- 24% daily iron per 100g — meaningful contribution to daily iron needs
- 165mg magnesium per 100g
- High niacin (B3) — 3.7mg per 100g, supports energy metabolism and skin health
- Improved protein digestibility — sprouting increases usable protein by up to 35%
- 7g dietary fibre — feeds gut microbiome and supports digestive regularity
- Traditional digestive grain — lighter on the stomach than wheat for many people
How to Use
- Jowar roti / bhakri — knead with hot water, roll thin, cook dry on tawa
- Use in gluten-free dosas and pancakes
- Mix with other flours for gluten-free baking (bread, muffins, cookies)
- Make jowar porridge — similar to polenta or upma
- Use as a coating for fried or baked snacks
- Blend into smoothies or health drinks for added fibre
Frequently Asked Questions
What does cold milling mean?
Cold milling means the flour is ground at a controlled low temperature, unlike conventional mills where friction generates heat up to 80–100°C. High heat destroys heat-sensitive nutrients including B vitamins, antioxidants, and natural oils. Cold milling preserves these intact, resulting in a nutritionally superior flour.
Can jowar roti be made as soft as wheat roti?
Jowar roti (bhakri) is traditionally thicker and firmer than wheat roti — it has a different texture profile. To make it softer, knead with boiling water and keep covered with a damp cloth while rolling. Adding a small amount of our sprouted wheat flour (5–10%) can help with binding if desired.
I have diabetes. Can I eat jowar?
Jowar is a whole grain with plenty of fibre, but it is still a carbohydrate food. If you have diabetes, please ask your doctor or dietitian how it fits into your meals.
How is jowar different from bajra?
Both are millets, but from different plants. Jowar (sorghum) has a milder, more neutral flavour and is typically easier to digest. Bajra (pearl millet) has a stronger earthy flavour and is higher in fat and iron. Both are gluten-free and nutritionally excellent.