Sorghum/ Jowar Flakes
Sorghum/ Jowar Flakes
| Sorghum bicolor (L.) Moench |
| Malayalam: ചോള അവൽ (Chola Aval) | Tamil: சோள அவல் (Sola Aval | Telugu: జొన్నలు అట్టుగులు (Jonnalu Atukulu) | Kannada: ಜೋಳ ಅವಲಕ್ಕಿ (Jola Avalakki) | Hindi: जोवर के पोहे (Jowar ke Pohe) | English: Sorghum Flakes |
Sorghum, also known as jowar or cholam, is a versatile and nutritious grain that is gaining popularity in the health food industry. It is a staple crop in many countries around the world, and is highly valued for its drought-resistant qualities and ability to grow in a variety of climates.
Here are five reasons why you should consider incorporating Sorghum Flakes into your diet:
- Nutritional Value: Sorghum Flakes is a good source of protein, fibre, and important minerals such as iron, magnesium, and phosphorus. It is also naturally gluten-free, making it a suitable alternative for those with celiac disease or gluten intolerance.
- Versatility: Sorghum Flakes can be used in a wide range of dishes, from breakfast cereals and breads to soups, stews, and even desserts. It can be ground into flour for baking, popped like popcorn, or used as a substitute for rice or quinoa in salads and side dishes.
- Environmental Benefits: Sorghum is a sustainable and environmentally friendly crop. It requires less water and pesticides compared to other grains, and its deep root system helps to reduce erosion and improve soil health.
- Health Benefits: Sorghum Flakes has been shown to have a number of health benefits, including improved blood sugar control, lower cholesterol levels, and reduced risk of certain types of cancer. It may also be beneficial for weight management and gut health.
- Culinary Uses: Sorghum has a slightly sweet, nutty flavour and a chewy texture, making it a great addition to many dishes. It can be used as a substitute for rice or pasta, or added to soups and stews for added texture and nutrition. Its versatility makes it a great choice for those looking to add more whole grains to their diet.
In summary, Sorghum Flakes is a nutritious and sustainable grain that has numerous health and environmental benefits. Its versatility and delicious flavour make it a great addition to any meal.
Unlike rice and wheat that require many inputs in terms of fertiliser and water, millets grow well in dry regions as 'rainfed' crops. More than 60% farmers are dependent on rainfed’ agriculture for their livelihood. India covers arid, semi-arid and sub humid zones which represents more than 70% of the geographical area. India's rain-dependence and malnutrition problem can be addressed by promoting a shift towards production of millets.
Cold Pressed Cooking Oils
Our Cold Pressed Cooking Oils are made using traditional elements – a mortar & pestle made of granite stone and wood (Albizia lebbeck (L.) Benth.), which prevents heat generation. The oil is not heated, processed, or mixed with other chemicals. Hence, the oil retains all of the essential nutrients and minerals.
Traditional Sugars, referred to as Jaggery, is consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is made from Coconut, Palmyra, Fish-tailed, Nipa and Date Palm trees. The term jaggery is generally understood to refer to palm syrup based jaggery rather than sugarcane jaggery. The sugary syrup is boiled in steel vats to make these traditional sugars.
Jolada Avalakki is really nice. I made Upma with it. TRENPA's products are really neatly packed.
These flakes available on TRENPA’s are really good. I would like to try their other products.
Good service; good packing; good everything….
TRENPA’s products are very well worth the money. Please try their products.
Make puttu with all the Millet flakes together or individually. Really class.