Sorghum - Allergy Associates of La Crosse

About Sorghum

Sorghum is a member of the Poaceae botanical family — otherwise known as the grass family.
The grass family contains both gluten-containing grains such as wheat, barley and rye, as well as gluten-free grains including rice, corn, millet, oats, sorghum and teff.
This diverse food family is considered the most important source of energy, more commonly thought of as calories, throughout the world.
It is a great grain alternative for those avoiding gluten-containing grains.
For nutritionally dense options, choose whole grain sorghum and whole grain sorghum flour
Limit refined sorghum flour and pearled sorghum.
Pearled sorghum has the bran and some of the germ removed from the grain, resulting in a more refined product.

Sorghum is a good source of phosphorus, fiber, iron, and protein.
- Phosphorus helps to form teeth and bones. It also helps to maintain and repair cells and tissues.
- Fiber can prevent constipation while keeping the digestive system running smoothly.
- Iron is required to make red blood cells, which carry oxygen from our lungs throughout our body.
- Protein is the building block of bones, muscles, cartilage, skin and blood. It's very important in growth and development and helps to repair tissues.
It contains a rich source of antioxidants that may slow aging, lower the risk of heart disease, cancer, and type 2 diabetes.

Store it in a cool, dark place, in a container with a tight fitting lid. The grain should stay fresh for a couple of years when properly stored.
Store sorghum flour in an air tight container and place in a dry, dark, cool place for a couple of months. Store in the refrigerator or freezer for longer periods of time.

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