Description
Jonna Flour, also known as Jonnapindi in Telugu, is a flour made by finely grinding sorghum grains (jowar). A traditional staple in many parts of rural India, especially in Telangana, Andhra Pradesh, and Maharashtra, it is used to prepare healthy and filling dishes like jonna rotte (jowar roti), sangati, porridges, and other rustic recipes.
Naturally gluten-free, Jonna flour is packed with dietary fiber, plant-based protein, iron, magnesium, and antioxidants. It helps support digestive health, regulate blood sugar levels, and promote heart health. Its low glycemic index makes it a good choice for diabetics and those following a millet-based or weight-conscious diet.
Jowar flour is valued for both its nutritional benefits and its role in sustainable agriculture, as sorghum is a drought-resistant crop that requires minimal inputs.
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