Sorghum millet, commonly referred to as jowar, is a highly nutritious gluten-free cereal grain prized for its rich content of dietary fiber, high-quality protein, and potent antioxidants. Specifically cultivated for its adaptability and resilience, sorghum millet is extensively used in the production of flour, which serves as a fundamental ingredient in a variety of baked goods and traditional food products. Its high fiber content promotes digestive health by aiding in bowel regularity and maintaining a healthy gut microbiome. Additionally, the abundant antioxidants contribute to cardiovascular wellness by reducing oxidative stress and inflammation, supporting heart health. Sorghum millet's gluten-free nature makes it an excellent alternative for consumers with gluten intolerance or celiac disease, expanding its application across health-focused food manufacturing sectors. This grain’s versatility and nutritional benefits make it an indispensable raw material for businesses specializing in natural, healthy, and gluten-free food products.
Key Features
| Features | Description |
|---|---|
| Gluten-Free | Naturally free from gluten, suitable for gluten-intolerant and celiac patients |
| High Fiber Content | Rich source of dietary fiber supporting digestive health |
| Protein-Rich | Contains essential amino acids promoting muscle health and repair |
| Antioxidant Properties | Packed with antioxidants that help reduce oxidative stress |
| Versatile Usage | Commonly milled into flour used in breads, snacks, and traditional dishes |
| Heart Health Benefits | Supports cardiovascular health by reducing inflammation |
| Sustainably Cultivated | Grown in arid regions with minimal water requirements |
| Natural and Organic Potential | Often available as organic and non-GMO |
| Shelf Life | Long storage capability maintaining nutrient integrity |
| Bulk Supply | Available in large quantities ideal for food industry use |
| Attributes | Description |
|---|---|
| Botanical Name | Sorghum bicolor |
| Grain Type | Cereal Millet |
| Protein Content | Approximately 10-12% |
| Fiber Content | Around 6-8% dietary fiber |
| Cultivation Regions | Africa, Asia, and arid parts of Americas |
| Physical Form | Whole grain or milled into fine flour |
| Packaging | Available in bulk bags, food-grade packaging |
| Shelf Life | 12-18 months under proper storage conditions |
| Gluten Content | None (gluten-free) |
| Usage | Flour production, porridge, baked goods, animal feed |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
This sorghum millet contains approximately 10-12% protein, making it a good plant-based protein source.
Yes, sorghum millet is naturally gluten-free and ideal for producing gluten-free flour and food products.
The sorghum millet is available in bulk bags and food-grade packaging suitable for large scale food production facilities.
The grain has a shelf life of 12-18 months when stored in dry, cool conditions to maintain its quality and nutrient integrity.
Yes, while primarily used in food products such as flour and porridge, sorghum millet can also be utilized as a nutritious component in animal feed.
Country Of Origin: India
Sorghum millet, also known as jowar, is a gluten-free, nutrient-rich cereal packed with fiber, protein, and antioxidants. It supports digestion, heart health, and is widely used in flour and food products.
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