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Jowar is one of the main staple food grain crops in India. Sorghum is most commonly hard and red when ripe, and it is regularly dried after harvesting for long life, as the grains are stored fully. It is a good source of essential nutrients like calcium, iron, phosphorous and potassium. It is also used to make porridge, chapattis and pancakes.
The grains are often boiled or steamed and used in making porridges and soups, or milled into flour, which are then used in making a number of preparations.
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