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          Jawar or Sorghum 
 

CEREALS/

MILLETS

BOTANICAL NAME-FAMILY

Tamil

Malayalam

Hindi

Telugu

Sanskrit

Marathi

fiber

Jawar or Great Millet

Sorghum vulgare, Sny:Andropogon Sorghum - Graminae

cholam

 

jawar

jaonalu

 

 

 

These millets should also be used after soaking and if possible partially fermented before use to get maximum nutrition.

TABLE 1: Nutrient composition of Ragi or Finger millet and other cereals (per 100 g edible portion; 12 percent moisture)

Food

Proteina (g)

Fat (g)

Ash (g)

Crude fibre (g)

Carbohydrate (g)

Energy (kcal)

Ca (mg)

Fe (mg)

Thiamin (mg)

Riboflavin (mg)

Niacin (mg)

Rice (brown)

7.9

2.7

1.3

1.0

76.0

362

33

1.8

0.41

0.04

4.3

Wheat

11.6

2.0

1.6

2.0

71.0

348

30

3.5

0.41

0.10

5.1

Maize

9.2

4.6

1.2

2.8

73.0

358

26

2.7

0.38

0.20

3.6

Sorghum

10.4

3.1

1.6

2.0

70.7

329

25

5.4

0.38

0.15

4.3

Ragi Finger millet

7.7

1.5

2.6

3.6

72.6

336

350

3.9

0.42

0.19

1.1

http://www.blackherbals.com/sorghum_and_millet_in_african_nu.htm

Jawar Recipies

Here are some traditional and modern recipes for Jawar. 

1. Click this link for Sakthifoundation recipes  

2. Other Jawar recipes - Thanks to Nanyala.org for these recipes