Jowar (Sorghum) | whatsinit

About

What it is and where it shows up.

Jowar (Sorghum bicolor L. Moench) is a gluten-free whole-grain cereal cultivated across semi-arid regions of Asia and Africa, widely used as a staple food in flatbreads, porridges, snacks, and beverages. It is valued for its dietary fibre, slowly digestible and resistant starches, and rich phytochemical content including phenolic acids, flavonoids, condensed tannins, and 3-deoxyanthocyanidins.

Safety summary

The regulatory and scientific consensus.

Jowar has no established Acceptable Daily Intake (ADI) as it is a whole food ingredient with millennia of safe human consumption and no IARC carcinogenicity classification. High-tannin varieties (brown/red pericarp) contain condensed tannins and phytic acid that can reduce the bioavailability of iron, zinc, and protein—a concern for populations with marginal micronutrient status, including young children and pregnant women. No regulatory authority globally has banned or restricted jowar for food use, and multiple systematic reviews affirm its health-protective phytochemical properties.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Sorghum is recognised by FSANZ as a whole grain cereal. It is not classified as a food additive and is permitted as a conventional food ingredient without restriction. No specific safety concern raised by FSANZ.source
EFSA (European Food Safety Authority) (European Union)	Approved	Sorghum (jowar) is permitted as a conventional cereal food and ingredient across the EU. It is not listed as a novel food under Regulation (EU) 2015/2283, confirming its history of significant food use in the EU prior to May 1997. No specific maximum intake level or restriction has been established by EFSA for sorghum grain as a whole food.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Formally standardised under Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, Section 2.4 (Cereals and Cereal Products) as 'Jowar (Sorghum grains)'. Covers whole grains (from complete threshing) and decorticated/pearled grains from Sorghum vulgare Pers. Quality parameters include: moisture max 14.5% by mass and extraneous matter max 1.0% by mass. Standards were further amended in the 2019 FSSAI Gazette Notification. Jowar is excluded from classification as a health supplement or nutraceutical under FSSAI Nutraceutical Regulations when minimally processed.source
FDA (Food and Drug Administration) (United States)

Who should approach with care

Whose guidance would steer them away.

Children — High-tannin (brown/red) jowar varieties contain condensed tannins that bind iron and zinc, reducing their bioavailability in growing children who have elevated micronutrient needs; low-tannin (white) varieties or pairing with vitamin C-rich foods is advisable per nutritional guidance.

Pregnancy — Condensed tannins and phytic acid in high-tannin jowar varieties may impair absorption of iron and zinc—nutrients critical during pregnancy; preference for low-tannin varieties and iron-absorption enhancers (e.g., vitamin C) is recommended.

Lactation — Similar anti-nutritional factors (tannins, phytic acid) in high-tannin jowar varieties may reduce mineral bioavailability for lactating mothers with increased micronutrient requirements; low-tannin varieties preferred.

Ibs — Jowar's resistant starch and non-starch polysaccharide content—while generally beneficial—may exacerbate bloating and gastrointestinal discomfort in individuals with irritable bowel syndrome (IBS) when introduced rapidly or in large amounts.

Research citations

The sources behind this verdict.

1PubMed. Sorghum and health: An overview of potential protective health effects, 2024. pubmed.ncbi.nlm.nih.gov
2PubMed. Sorghum phytonutrients and their health benefits: A systematic review from cell to clinical trials, 2024. pubmed.ncbi.nlm.nih.gov
3FSSAI. FSSAI Guidance Note on Millets – Food Safety and Standards (Food Product Standards and Food Additives) Amendment, 2019 and 2023, 2023. fssai.gov.in
4PubMed. Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits, 2021. pubmed.ncbi.nlm.nih.gov
5PubMed. Effect of sorghum consumption on health outcomes: a systematic review, 2016. pubmed.ncbi.nlm.nih.gov
6FSSAI. Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011 – Chapter 2.4: Cereals and Cereal Products, 2011. fssai.gov.in

Independently researched6 citations