ALL ABOUT SORGHUM
Sorghum is a nutritious little grain, high in protein, rich in antioxidants and naturally gluten-free. The origin and early domestication of sorghum took place in northeastern Africa, then with the ability to adapt to a wide range of environments, sorghum spreads through many continents. Today, Sorghum is widely grown across the world because of its diverse use options, and USA is the world’s leading producer, with a production total of 11.5 milion metric tons.
TYPES OF SORGHUM
There are many types of sorghum, classified under their colours, in which 3 main types are best popular in the market.
White food-grade sorghum is most commonly used in the food industry. This type is naturally gluten free, is ideal for individuals suffering from celiac disease, gluten intolerance, or gluten sensitivity.
Black sorghum grain provides baked goods with a high amount of fiber, protein and antioxidant. This type of sorghum can be used to create breads with a dark color like chocolate cakes and cookies.
Burgundy Sorghum contains very similar antioxidants that are also found in red wine. This gluten free sorghum bran ingredient naturally has the potential health benefits of fiber plus enhanced volumes of antioxidants.
A wide range forms of sorghum are created to for cooking and baking needs.
Whole grain sorghum is a good source of fiber and protein that adds a hearty, nutty flavor to your favorite recipes. Add whole grain sorghum to salads, cooked dishes, snacks and more to meet the daily servings of whole grains in your diet.
Created by removing the outside layer or hull of the whole grain sorghum kernels, therefore it has slightly less protein and fiber than whole grain. It has a softer bite and can be used in stews, as a salad garnish or in many other creative dishes.
Milled whole grain with or without hull, making it a good source of protein and fiber in your baked goods. The flour has a neutral flavor and light color, and can be used with other flours in a variety of baking methods.
Whole grain sorghum can be popped like popcorn into small, white kernels. Popped sorghum is a low calorie, nutrient- packed addition to snack bars and granola or used as a garnish on salads, desserts and more.
Flaked sorghum makes an excellent addition to breakfast cereals, energy bars, cookies and granola snacks.
The vast health benefits associated with sorghum make it a great alternative to other types of grains, grasses, and cereals that are commonly consumed across the globe.
1 ounce of Sorghum provide
1.8g dietary fiber (7% DV)
0.8mg Vitamin B3 (4% DV)
1.2mg Iron (7% DV)
The bran layer of the sorghum grains contains important antioxidants that are not found in many other types of food. Antioxidants are the beneficial compounds that neutralize and eliminate free radicals in the body, which often cause healthy cells in the body to mutate into cancerous cells.
The tannin-rich bran of sorghum actually has enzymes that inhibit the absorption of starch by the body, which can help to regulate insulin and glucose levels in the body.
Boosts Energy Levels
Niacin, also known as vitamin B3, is a key component in transforming food into usable energy and fuel for the body. Breaking down and metabolizing nutrients into energy will keep your energy levels stable throughout the day.