Jowar (sorghum) sprouts

Jowar (Sorghum) sprouts

Eating millets is not only from the point of view of well-being but also from the environmental perspective. The drought resistant nature of this grain along with its ability to produce a good yield with limited water supply is the need of the hour

Jowar sprouts are gluten free packed with  iron, calcium,   protein and fibre.

Sprouting causes improvement in the contents of certain essential amino acids like increases lysine (a key amino acid lacking in most grains) and concentrates the protein. It Increases tryptophan, albumin and globulin, decrease prolamins, a plant storage protein that may be difficult for some people to digest.

Sprouting of grains causes increased activities of hydrolytic enzymes, total sugars, and B-group vitamins, and a decrease in dry matter, starch, and antinutrients. These include amylase to digest carbohydrates, lipase to digest fats, and protease to digest protein.

Thus digestibilities of storage proteins and starch are improved due to their partial hydrolysis during sprouting.”

Sorghum has presence of antioxidants in the form of polyphenolic compounds in fairly large amounts.

In addition to the anitoxidants, the presence of sorghum wax, contributes to the cardiac benefit that this millet provides. The wax in this grain contains policosanols , which help in lowering cholesterol levels.

Have a bowl of jowar sprouts today.

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Mrs Shilpa Mittal Nutritionist and Diet Consultant Founder Shilpsnutrilife - Diet and lifestylemakeover