Archive · 16 Jan 2026
Nutritionist Highlights Sorghum's Health and Environmental Benefits
Sorghum, also known as jowar in India, is an ancient grain that has been grown for over 5,000 years.
It is very good for the environment because it needs less water than other grains like maize and wheat.
Sorghum is also packed with iron and special antioxidants that help keep you healthy.
It doesn't have gluten, so people who can't eat gluten can enjoy it.
Eating sorghum can help your body fight off sickness, give you energy, and keep your tummy healthy.
A nutritionist named Nmami Agarwal shared these benefits on Instagram to tell everyone why sorghum is a great food to eat.
Sorghum is an ancient grain native to Africa and Australia, known as jowar in India.
It is environmentally friendly, requiring 30% less water than comparable grains.
Sorghum is rich in iron, containing 2.25 mg to 4.4 mg per 100 g of uncooked grain.
The grain is a natural source of unique antioxidants like luteolinidin and apigeninidin.
Sorghum is gluten-free and supports sustained energy, boosts metabolism, and enhances immunity and gut health.
- Who
- Nutritionist Nmami Agarwal and general public
- What
- Benefits of sorghum (jowar)
- When
- Not specified
- Where
- India and other regions where sorghum is cultivated
- Why
- To highlight sorghum's nutritional value and environmental benefits
- Origin
- Africa and Australia
- Cultivation History
- Over 5,000 years
- Iron Content
- 2.25 mg to 4.4 mg per 100 g (uncooked)
- Water Usage
- 30% less than comparable grains
- Antioxidants
- Contains luteolinidin and apigeninidin
- Gluten-Free
- Yes
- Health Benefits
- Combats inflammation, boosts immunity, supports gut health