Sorghum, scientifically known as Sorghum bicolor L., is an ancient grain native to Africa and widely cultivated dia. Often referred to as the "King of Millets," sorghum has been a staple in various diets for centuries due to its exceptional nutritional profile and versatility. This gluten-free cereal is a rich source of carbohydrates and is increasingly recognized as a healthy alternative to refined flours
| Content | Amount |
|---|---|
| Iron | 8.0 mg |
| Calcium | 42 mg |
| Crude Fibre | 1.2 g |
| Carbohydrate | 72.6 g |
| Protein | 10.4 g |
| Energy | 349 Kcal |
Sorghum is incredibly versatile. It can be used in a variety of culinary applications, including:
Sorghum is widely used in food products like couscous, porridge, and flatbreads such as Indian Jowari roti or tortillas.
Yes! Sorghum grains can be popped in hot oil to create a light, crunchy snack similar to popcorn.
Absolutely. The stalks of sweet sorghum varieties are used to extract syrup and are also processed into biofuels like ethanol.