Certainly! Here is an article on the varieties of bajra and sorghum:
Bajra and sorghum are two types of grains that have been consumed for centuries in various parts of the world. In India, these grains have been a staple food for generations, providing essential nutrition and energy to millions of people. While both grains have many similarities, they also have differences in terms of their nutritional content, taste, and appearance. Let’s take a closer look at the different varieties of bajra and sorghum.
Varieties of Bajra:
1. Grey Bajra: Grey bajra, also known as kambu or pearl millet, is the most commonly consumed variety of bajra in India. It is rich in protein, fiber, and other essential nutrients, making it a nutritious food choice. Grey bajra is widely used in Indian cuisine to make rotis, porridge, and other dishes.
2. White Bajra: White bajra, also known as sajje, is a less common variety of bajra that is mostly grown in southern India. It has a slightly sweeter taste than grey bajra and is often used to make porridge, bread, and other breakfast dishes.
3. Red Bajra: Red bajra, also known as chardhamak or jowar, is another variety of bajra that is grown in different parts of India. It is usually used to make rotis, porridge, and other dishes. Red bajra is high in protein, fiber, and other essential nutrients, making it a healthy food choice.
Varieties of Sorghum:
1. Durra Sorghum: Durra sorghum, also known as kafir or sorgo, is the most common variety of sorghum grown in India. It is a tall, hardy crop that can withstand dry conditions, making it a popular choice for farmers. Durra sorghum is usually used to make flour, porridge, and other dishes.
2. Sweet Sorghum: Sweet sorghum, also known as jonnalu, is a variety of sorghum that is grown primarily for its sweet juice. It is used to make jaggery, syrup, and other sweeteners. Sweet sorghum is also a good source of fiber, protein, and other essential nutrients.
3. Bicolor Sorghum: Bicolor sorghum, also known as guinea corn or jowar, is a popular variety of sorghum that is grown in many parts of India. It is usually used to make rotis, porridge, and other dishes. Bicolor sorghum is high in fiber, protein, and other essential nutrients, making it a healthy food choice.
In conclusion, bajra and sorghum are two nutritious grains that come in various varieties. Each variety has unique qualities that make it a popular choice for different dishes and regions. Whether you prefer the soft texture of grey bajra or the sweet taste of white bajra, there is a variety of bajra and sorghum that will suit your taste and nutritional needs.