- 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.
1/4 cup sorghum
Calories: 158 | Protein: 5.1 g | Fat: 1.66 g | Carbohydrate: 62.7 g | Fiber: 3.2 g | Calcium: 6.25 mg | Magnesium: 79.2 mg | Potassium: 174.2 mg | Folate: 9.6 µg | Vitamin A: 0 IU | Vitamin C: 0 mg