Sorghum, a cereal grain, is the fifth most important cereal crop in the world due to its versatility and drought tolerance. Sorghum is one of the older cereal grains, dating back 8000 years to Southern Egypt. Eventually domesticated in Africa, it is still a staple crop there. While sorghum has generally been used in North America as a livestock feed, it has been gaining popularity for its numerous health benefits as well as its suitability for those suffering from Celiac disease or gluten intolerance.

Sorghum does not have an inedible hull, unlike many whole grains. This means that the majority of its nutrients are maintained, even through the cooking process. Sorghum is high in antioxidants, which may lower the risk of conditions such as diabetes, heart disease, cancer and neurological diseases. Some researchers believe that sorghum also has powerful cholesterol reducing properties.

Sorghum has a mildly sweet flavor which makes it adaptable to many dishes. Ground sorghum can be substituted for wheat flour in most recipes and it also works to improve the texture of other dishes. Because sorghum is relatively new to the North American diet, it is still being experimented with as a food source.

Learn more about other Whole Grains:  [button color=”red” size=”small” link=”” target=””]Grain Education[/button]

Leave a Reply

Your email address will not be published. Required fields are marked *