Juar (Hindi) Cholam (Tamil) Cholam (Malayalam) Jonnalu (Telugu) Jola (Kannada) Juar (Gujarati) Juar (Bengali) Janha (Oria)

It is believed that Sorghum was probably taken to India from eastern Africa during the first
millennium BC, via ships, where it was used as food during the travel. From here is spread to
South East Asia,a nd other parts. However there is no concrete evidence to prove this.
The Sorghum grass can grow has tall as 15 feet – and the straw are used as fodder and even to
build sturdy huts! The kernel comes in a variety of colours, ranging from wite to red, brown,
yellow and deep shades of pruple-brown.
This millet has a strong flavor, and is often ground into flour and used to make flatbreads, cakes and even porridges. Bakers, whether they are baking sweets or savouries, enjoy working with this millet, because of its versatility.

 Infused with a good dose of protein, iron, Vitamin B and dietary fibre
 The sorghum rice flour has a nautrally ‘sweetish’ element to it
 Diabetic-friendly
 Calcium rich – recommended for women and babies
 Promotes good health and boosts immunity

Nutritive Value of Sorghum

100gms per serving

  • Protein 5–8%
  • Minerals 2.5 %
  • Calcium 344mg%
  • Potassium 408mg%
  • Fat .3%
  • Calories 336

The Millet Magic

 In Africa, opaque beers are produced by malting sorghum, converting cooked sorghum and maize grits into fermentable sugars, souring the mash and finally fermenting the sugars into alcohol.
 Sorghum is a traditional food in Maharashtra.
 In addition, a recent study by International Institute for Applied Systems
Analysis highlighted that a diet that moves away from white, polished rice to include coarse grains (such as sorghum) and wheat could help Indians tackle micronutrient deficiencies affordably and cut down greenhouse gas emissions associated with agriculture by up to 25 percent.