Sorghum, or Sudangrass, is an ancient grain native to Africa that is considered a safer, gluten-free alternative to wheat and other grains. Laboratory studies confirm that sorghum is gluten-free, making it safe for people with celiac disease. In addition, grain contains many components that are beneficial to humans.

general characteristics

It is believed that this crop was first cultivated by the peoples who inhabited Southern Egypt approximately 8 thousand years ago. In Africa and Australia, archaeologists have found fossilized remains of sorghum that are approximately 5 thousand years old. This herb has also been cultivated since ancient times in India and China.

Today, sorghum is grown all over the world, but most often this grain appears on the tables of residents of Indonesia, Africa and South America. This grass tolerates drought and high temperatures well, so it is often grown in the driest regions where other grains do not grow.

Sorghum is a tall grass with a strong stem and flat, narrow, bright green leaves that are pointed at the ends. During dry periods they curl up. This way the plant is protected from excessive moisture loss. In addition, the layer of wax covering the greens also serves as an excellent protection against moisture loss. Mature plants can reach almost 2 meters in height, but cultivated varieties usually do not exceed 1.5 meters (these plants are easier to harvest). This grass has a well-developed root system, which ensures rapid absorption of nutrients from the soil.

During the flowering period, bisexual flowers appear on the grass, collected in erect panicle inflorescences. Sorghum seeds are round or oval and closely resemble millet. One panicle can contain from 800 to 3000 grains. In different varieties (and there are more than 30 of them), the grains may differ in color (they are white, yellow, pink, purple, red or brown). Some of the varieties are grown as fodder, others as a food source, and others as a technical plant. All varieties of sorghum are usually classified into 4 groups. Grain varieties are used to produce flour and starch. Herbaceous plants serve as raw materials for hay and silage. Sweet sorghum is useful as a source of syrup and biofuel, and the technical variety of the plant is known for the brooms made from it.

Nutritional characteristics

Sorghum grains are a rich source of carbohydrates, proteins and minerals, in particular those important for humans such as iron, potassium and calcium. But at the same time, they are gluten-free, making them ideal for people with celiac disease (a disease that prevents people from eating wheat and other gluten-containing foods).

Scientific research indicates that sorghum has high nutritional value. These grains contain a large amount of unsaturated fats, fiber, and B vitamins. In addition, scientists claim that this product contains more antioxidants than blueberries and pomegranates. This crop is surprisingly rich in phenolic compounds and anthocyanins, which are known to reduce inflammation and protect against free radicals.

The zinc and magnesium contained in the grains make the product useful for maintaining healthy functionality of the nervous system. In addition, do not forget that magnesium promotes better absorption of calcium, which is important for bone tissue (in particular for preventing osteoporosis and arthritis). And thanks to its wide range of B vitamins, sorghum is considered a food that is good for eye health (in particular for the prevention of glaucoma and cataracts). Small reserves of vitamin C were also found in this grain. This means that porridge, although not suitable as the main source of ascorbic acid, is quite suitable as an additional one.

Health Benefits

Recent research indicates that sorghum is much easier for the human body to digest than most other more popular grains. Today, these grains occupy 5th position in the ranking of popular cereals, behind wheat, corn, rice and barley. Although if we talk, for example, about the USA, then in this country sorghum is grown in huge quantities (Americans cultivate only wheat and corn more). This is because sorghum is a cheaper and easier to grow crop, and also less demanding than wheat.

Gluten Free

Gluten (or gluten) is a protein found in grains such as wheat, barley, and rye. Thanks to gluten, the flour from these grains gives the dough a special consistency, most suitable for bread and pasta. But gluten can cause inflammatory reactions in people with celiac disease or gluten sensitivity. The seriousness of this disease is indicated by the fact that it can cause joint pain, as well as serious intestinal dysfunction. Today, the only way to avoid the dangerous consequences of gluten intolerance is to completely avoid gluten.

Italian scientists conducted a serious analysis of different varieties of cereals and determined that sorghum does not contain gluten. This means that this product is completely safe for people with celiac disease.

Source of fiber

One of the biggest benefits of eating whole grains is their high fiber content. The same cannot be said about refined grains. Sorghum does not have an inedible shell, like many other grains, so these seeds are eaten whole. And this says that in any case, sorghum is a real storehouse of fiber. Fiber-rich foods are important for the digestive system. Such food supports healthy hormonal levels and prevents cardiovascular diseases. In addition, foods rich in fiber have a lower glycemic index, making them beneficial for people with diabetes.

Every 100 g of sorghum contains approximately 7 g of dietary fiber, mostly insoluble. But besides it, beta-glucan was found in the grains, known for its prebiotic properties and ability to lower cholesterol. In other words, beta-glucan enhances the beneficial effects of fiber.

In addition, studies show that consumption of whole grains reduces mortality from cardiovascular diseases, and also reduces the amount of cholesterol in the blood and promotes proper blood clotting.

Antioxidant food

Sorghum contains many beneficial phytochemicals that act as antioxidants in the body. This cereal is considered one of the best sources of tannins, phenolic acids, anthocyanins, and phytosterols. Many of them are present in grains in quantities exceeding the content in berries and fruits.

Antioxidants are useful for humans as substances that slow down the aging process. Increasingly, science is showing that antioxidant-rich foods are important for preventing heart disease, cancer, type 2 diabetes and some neurological diseases.

The polyphenolic substances contained in this grain are useful for strengthening the immune system, and also effectively protect the body from the harmful effects of tobacco and alcohol.

Improves the functioning of the digestive system

As already mentioned, sorghum supplies the body with large portions of fiber. And this ingredient is essential for the proper functioning of the digestive system. Fiber is called the best medicine against constipation. In addition, do not forget that dietary fiber helps regulate cholesterol levels, prevents the formation of kidney and gallstones, and is also useful in preventing hemorrhoids and diverticulitis.

Prevents cancer

Several phytochemicals in sorghum have been laboratory proven to inhibit the growth of cancer cells, especially in the case of skin or gastrointestinal cancers. Long-term studies have confirmed the benefits of sorghum in reducing the incidence of esophageal cancer. Sightings have been made around the world, including parts of Africa, Russia, India, China and Iran.

Scientists have found the chemical compound 3-Deoxyanthoxyanin in sorghum grains, which has anti-cancer properties. By the way, studies have shown that the amount of this substance in different varieties of crops is not the same: the darker the grains, the more useful anti-cancer substances they contain.

Beneficial for people with diabetes and obesity

Sorghum is a source of complex carbohydrates that are absorbed by the body more slowly, which means they do not cause sudden spikes in blood glucose.

That is, the influx of energy against the background of consumption of dishes made from this grain is slower and more measured. That is why sorghum is recommended for people who want to lose excess weight, and is also recommended to be included in the diet of people with diabetes. In particular, this grain is a dietary alternative to pasta or rice. But you shouldn’t overuse porridge either.

Possible side effects

Like most grains, sorghum contains some substances that impair the bioavailability of the minerals it contains. These inhibitors are concentrated mainly in the outer shell of the grains. But the good news is that soaking sorghum in slightly acidified water (lemon juice or apple cider vinegar) will help neutralize these dangerous substances.

Another caution relates to the high fiber content of the product. To prevent constipation from eating a lot of fiber, it is important to drink plenty of fluids. In addition, fiber is contraindicated during exacerbations of gastrointestinal diseases.

If you are going to try sorghum for the first time in your life, it is advisable to start with a small portion of the product and let your body get used to the new product. Only after this can grain be included in the diet on an ongoing basis.

What is sorghum good for?

Certain varieties of sorghum enter the human diet in the form of whole grains or ground into flour. Also, some varieties of the crop are used as feed for livestock and birds. But the benefits of the plant do not end there. The red pigment, extracted from a plant in Africa, is still used to dye leather. The strong stems of sorghum are suitable for making baskets, and the technical grade is used to make brooms, brooms, fabrics and paper. This grass also serves as a raw material for the production of ethanol, which is then used as biofuel. And in cosmetology, crushed grains are added to mixtures of body scrubs and skin masks. The plant extract is included in skin care products as a component that promotes rejuvenation, toning and improving the structure of the skin.

How to cook properly

Sorghum can be eaten in different forms: as a whole grain or as flour for gluten-free baking. By the way, some gourmets say that sorghum flour is more reminiscent of wheat flour than other gluten-free flours. Many people use sorghum flour to make tortillas (depending on the ingredients, you can make sweet, savory or unleavened tortillas) and various types of baked goods. The flour from this cereal is beige or white, with a soft texture and a delicate, slightly sweet taste. But you need to know about the features of this product. It has a high starch content (almost 70%). This means that in order to give the dough viscosity, it must be kneaded in hot water.

The grain is used to prepare milk porridges, dishes reminiscent of pilaf, and boiled grains are added to salads. But it is worth knowing that sorghum absorbs moisture more than other grains, which means it must be boiled in a large amount of water. Porridge is prepared according to the same principle as other cereals. By the way, if you soak the grains for 6-8 hours before cooking, they will cook faster. Sorghum and water are taken in proportions of 1:3.

The grain can also be used as an ingredient in breakfast cereals, cakes, snack foods, and the variety known as lemongrass is used as a seasoning. In addition, it is used in the production of fermented alcoholic and non-alcoholic drinks. And the juice extracted from the cane of this culture has the properties of a good sweetener. But with the popularization of glucose, the demand for sorghum syrup has sharply decreased.

Many people know sorghum exclusively as a material for making brooms. But if you learn more about this culture, it becomes clear that the main role of this herb is completely different - to give a person health and energy.

Sorghum: what is the benefit and harm

What is sorghum?

Sorghum is an ancient grain crop that originated in parts of Africa and Australia over 5,000 years ago! Sorghum plant (lat. Sorghum), part of the family of herbaceous plants called millet (lat. Panicoideae), continues to provide nutrients and much-needed calories to the poor living in these areas. In fact, sorghum is considered “the fifth most important cereal crop grown in the world.” According to the data Whole Grains Council, it is the third most important in the USA (,).

Due to the versatility of this grain, sorghum is used as a food source, animal feed, biofuel, wax and red leather dye. Today, sorghum grain is widely grown in developed countries and is gaining popularity due to the fact that it does not contain . Sorghum is made into sorghum flour and used in cooking.

Nutritional value of sorghum

2. Rich in fiber

One of the biggest benefits of eating whole grains is that they retain all of their dietary fiber, unlike refined grains, which are processed to remove parts such as their bran and germ. Sorghum doesn't actually have an inedible hull like some other grains, so even its outer layers are commonly eaten. This means that it supplies the body with even more fiber, in addition to many other important nutrients, and has lower .

High fiber foods are important for the health of the body's digestive, endocrine and cardiovascular systems. The high fiber content of sorghum flour also helps you feel fuller longer after consuming sorghum-based foods. However, the same cannot be said about others. This helps reduce food consumption and normalize body weight.

3. Good Source of Antioxidants

There are several types of sorghum plants, some of which are high in antioxidants linked to reduced risks of cancer, diabetes, cardiovascular disease and some neurological diseases. are found in anti-inflammatory foods, and they help cleanse the body of free radicals, which, if left unchecked, can lead to inflammation, aging and various diseases.

Sorghum is a rich source of various phytochemicals such as:

• tannins
• phenolic acids
• anthocyanins
• phytosterols
• policosanol

This means that sorghum and sorghum flour can provide the same health benefits as whole foods such as fruit.

The antioxidant activity and pH stability of sorghum have been found to be 3-4 times superior to some other whole grains. Black sorghum in particular is considered a high antioxidant food and has the highest anthocyanin content.

Sorghum grains also have a natural waxy layer that surrounds the grain and contains protective plant compounds such as policosanol. According to researchers, policosanol has a positive effect on heart health ().

Policosanol has demonstrated cholesterol-lowering potential in human studies that it has even been compared in effectiveness to statins! Policosanol present in sorghum flour makes it a potential cholesterol-lowering food.

Other studies show the great potential of phenolic compounds found in sorghum. They improve arterial health, help fight diabetes, and can even prevent cancer. Phenols are mainly present in sorghum bran fractions. They endow this plant with pronounced antioxidant properties, which help fight the pathogenesis that underlies many diabetic complications and cellular mutations.

4. Digests slowly and leads to balanced blood sugar levels

Due to the fact that sorghum flour has a low glycemic index, plus fiber and protein, it takes longer to digest compared to other similar refined grain products.

This slows the rate at which glucose (sugar) is released into the bloodstream, which is especially beneficial for people with blood sugar problems such as diabetes. Sorghum also keeps you feeling full longer and prevents spikes and dips in blood sugar levels that can lead to low energy, fatigue, cravings for unhealthy foods, and overeating.

Certain varieties of sorghum bran, which have high phenolic content and high antioxidant status, have been shown to inhibit protein glycation. This suggests that sorghum bran may influence important biological processes that are important in diabetes mellitus and insulin resistance ().

As a result of one study conducted Department of Pharmaceutical and Biomedical Sciences V University of Georgia, consuming sorghum has been found to be a natural way to improve diabetes by better controlling glycation and other risk factors for diabetes.

5. Helps Fight Inflammation, Cancer, and Heart Disease

A diet high in whole foods high in phytochemicals improves protection against common diet-related diseases, including cancer, cardiovascular disease and obesity. It is therefore not surprising that epidemiological evidence suggests that consumption of sorghum reduces the risk of certain types of cancer in humans compared to other grains ().

This is due in part to sorghum's high concentration of anti-inflammatory phytochemical antioxidants, as well as its high fiber and plant protein content, all of which make it a potential cancer treatment.

Sorghum contains tannins, which have been reported to reduce calorie availability and may help combat obesity, weight gain, and metabolic complications. The phytochemicals in sorghum also promote cardiovascular health, which is extremely important considering that cardiovascular disease is now the leading cause of death in developed countries!

History of sorghum and sorghum flour

Sorghum, also sometimes referred to in research as Sorghum bicolor, has been an important food source for centuries. This annual and perennial plant produces large yields and can withstand high temperatures, withstanding periods of drought. This is one reason why grains such as sorghum have been staples for poor rural people for thousands of years, especially in tropical regions such as Africa, Central America and South Asia ().

The earliest known record of sorghum was found in an archaeological excavation at Nabta Playa, near the Egyptian-Sudanese border. Scientists have determined that this recording was made about 10,000 years ago. After originating in Africa, sorghum grains spread throughout the Middle East and Asia through ancient trade routes. Travelers brought dried sorghum grains to parts of the Arabian Peninsula, India and China along the Silk Road. Many years later, the first known record of sorghum in the United States was that of Ben Franklin in 1757, who wrote about how the plant could be used to make brooms!

Historically, in addition to growing edible sorghum grains or producing sorghum flour, the grain was also used to produce sorghum syrup (also called sorghum molasses), animal feed, some alcoholic beverages, and even energy-efficient biofuels.

Sorghum is consumed in different ways in different parts of the world. It is made from:

• Flatbread (made from fermented or unleavened dough) called jowar roti in India.
• Porridge for breakfast or served for dinner in Africa.
• A flour used to thicken stews in some Pacific Islands.
• Sorghum is also used to produce a variety of fermented and non-fermented beverages, or simply consumed as a fresh vegetable in some areas of the world.

Apart from its culinary uses for human consumption, sorghum is also considered an important livestock feed in various countries. The use of sorghum in the ethanol market has grown rapidly in recent years, and estimates indicate that today about 30% of domestic sorghum now goes into ethanol production ().

How to use sorghum flour

Look for 100% sorghum flour that has not been refined, enriched, or refined. Ground sorghum can be used just like other gluten-free grains to make homemade baked goods such as bread, pies, muffins, pancakes, and even beer!

For various baked goods that are typically made with refined wheat flour (such as cakes, cookies, breads and muffins), sorghum flour can be added (partially) in place of regular or gluten-free flour.

Besides providing nutrients and plenty of fiber, an added benefit is that unlike some gluten-free flours (such as rice flour or ) which can sometimes be crumbly, dry or gritty, sorghum flour generally has a smoother texture and very mild taste. It is easy to incorporate into some sweet dishes or use small amounts to thicken stews, sauces and other savory dishes.

Most experts recommend adding 15 to 30 percent sorghum flour to your recipes to replace other flours (such as wheat). Using 100% sorghum flour is usually not the best idea because baked goods with it will not be as fluffy as regular refined flour. It works best when combined with another gluten-free flour, such as rice flour or potato starch. You'll likely get the best results if you start with recipes that use relatively small amounts of flour overall, such as cakes or pancakes rather than muffins or bread.

Keep in mind that when using gluten-free flour to bind ingredients together and improve the texture of your baked goods, it's a good idea to include a binder such as xanthan gum or cornstarch.

You can add 1/2 teaspoon xanthan gum per cup of sorghum flour for making cookies and cakes, and one teaspoon per cup for making bread.

Adding a small amount of oil or fat (such as coconut oil or vegetable oil) and eggs to recipes made with sorghum-containing mixtures can improve moisture content and texture. Another trick is to use apple cider vinegar, which can also improve the volume of dough made with gluten-free mixes.

Are there any side effects or harm to sorghum?

All grains naturally contain "antinutrients" that block the absorption of some of the minerals and vitamins they contain.

One way to overcome this problem is to sprout the grains. The main benefit of sprouting them is that it unlocks beneficial digestive enzymes that make it easier for all types of grains, seeds, legumes and nuts to be absorbed into the digestive system. It also helps boost levels of beneficial flora in your gut, so you experience fewer autoimmune reactions when you eat these foods.

Even after sprouting sorghum or other grains, it is best to consume them in small quantities and vary your diet. Get nutrients, carbohydrates, fiber and protein from a variety of sources. These sources may include whole vegetables (including starchy vegetables), fruits, organic meats, probiotic foods, and raw dairy products.

Sorghum is a unique plant whose history dates back several thousand years. In India, China and Africa it was used to make flour, from which flat cakes were subsequently baked. Despite the fact that over time, sorghum began to lose its position, about 70 million tons of this cereal are harvested annually in the world. After reading this article, you will learn what sorghum is.

Where is this crop grown?

This plant also has another name. In some countries it is known as Its homeland can be considered the northeastern part of Africa. This crop began to be grown in the 6th century BC. In ancient times, it was widespread throughout the African continent. Its inhabitants still use this cereal for food to this day. Those who do not know what sorghum is will probably be interested in the fact that it began to be cultivated in Europe only in the 15th century, and was brought to America two more centuries later. In Ethiopia and Sudan, a large number of varieties of this plant are still cultivated.

Sorghum: description

This heat-loving plant can be not only one-year, but also perennial. Outwardly, it is very similar to ordinary corn. The height of the thick, hard, erect, well-leafed stem, filled with spongy tissue, often reaches three meters. This culture is well developed. It penetrates deep into the soil and spreads in different directions at a distance of 60 centimeters to one and a half meters. For those who are interested in what sorghum is, it would not hurt to know that the inflorescence of this plant is called a panicle, and the fruit is a caryopsis. The cereal itself has different colors. Its grain can be either white or black.

It is cultivated in regions with hot climates. In this case, its yield is about 20 centners per hectare. Low-growing varieties are grown for grain.

Popular varieties of sorghum

Modern scientists know more than sixty cultivated and wild varieties of this cereal. The vast majority of them grow in southwestern Asia, Australia, Africa, Ukraine, Moldova, Russia and Europe. The most popular varieties are:

• Grain sorghum, a photo of which will be presented in this article. Visually, it is very similar to millet. The seeds of this plant are light yellow or black-brown in color. They are mainly used for the industrial production of cereals, starch, flour and alcohol. Bread and various confectionery products are baked from ground grain.
• Sweet sorghum, the stems of which are widely used in industrial production for the production of molasses and sweet syrups.
• Grass sorghum has a soft core that makes it used as feed for livestock.
• Industrial sorghum, valued for its straw, used for the production of wickerwork, paper and even household brooms.
• Lemongrass is effectively used as a seasoning for all kinds of meat, fish and vegetable dishes. It goes perfectly with ginger and hot pepper. Plus, essential oil is produced from it, which is successfully used in the food, perfume and pharmaceutical industries.

and composition of sorghum

One hundred grams of this cereal contains about 68 grams of carbohydrates. It also contains ash, fiber, water, fats and proteins. For those who already understand what sorghum is, it will be useful to know that its energy value is 340 kilocalories.

It contains quite a lot of riboflavin, biotin, thiamine, niacin, folic and ascorbic acids. The plant is also rich in various micro- and macroelements, including zinc, magnesium, phosphorus, potassium, calcium, manganese and selenium. It also contains substances such as molybdenum, iron and copper.

How is this plant useful?

Due to its high protein and carbohydrate content, sorghum is considered a highly nutritious grain. The thiamine present in it helps improve appetite and normalize gastric secretions. Regular consumption of sorghum improves the functioning of the brain and cardiovascular system.

This plant contains powerful antioxidants that protect the human body from the negative effects of external factors. The concentration of polyphenolic compounds present in sorghum is twelve times higher than in blueberries.

Thanks to the presence of vitamins H and PP, this cereal promotes the breakdown of fats and accelerates metabolism. Regular consumption of sorghum stimulates the synthesis of amino acids. This product activates bone cell renewal processes. It is recommended to include it in the diet of people diagnosed with diabetes, as it regulates blood sugar concentrations and stimulates the production of hemoglobin. Sorghum is indicated for disorders of the nervous system, skin diseases and gastrointestinal problems.

Sorghum is far from the most popular crop in the CIS countries and Europe, however, all residents of Sudan and Ethiopia know about its benefits, and it is also very popular in China, which is famous throughout the world for its traditional medicine. For more than 5,000 years, this culture has been included in the daily diet of residents of Asian countries, which entails their healthy lifestyle and good body condition.

You can also find sorghum on free sale in our country - in online stores and large supermarkets everyone has the opportunity to purchase such a valuable and quite tasty product.

Interesting fact: Today there are more than 70 species of this grain crop, of which 24 are wild, 28 are cultivated, and the rest are newly bred by breeders.

Chemical composition

Nutritional value 100 g:

• Calories: 323 kcal
• Proteins: 10.6 g
• Fat: 4.1 g
• Carbohydrates: 59.6 g
• Dietary fiber: 3.5 g
• Water: 13.5 g

The beneficial properties of sorghum are undeniable, because the composition of this cereal includes the following components:

• Valuable vitamin set - PP, H, B, E, C, choline.
• Calcium, zinc, potassium, copper, iron, silicon.
• Aluminum, cobalt, chromium, phosphorus, sodium.
• Pectins, antioxidants.

There is a record amount of polyphenolic compounds in this cereal - 12 times more than in the most popular blueberry in this regard.

Beneficial features

The benefits of sorghum are evident when it is consumed regularly, but without an excessive amount of grain in the diet. It consists of the following:

• accelerating the healing of skin wounds;
• restoration of gastric mucous tissue;
• normalization of the nervous system

Important! The beneficial properties of sorghum have a beneficial effect on pregnant women and nursing mothers. Therefore, it is recommended to include it in their diet, as well as the elderly and young children from 8 months.

Cereals can and should be consumed if there is a need to relieve swelling due to kidney failure; it is an excellent diuretic. Sorghum is also useful for the diet of people diagnosed with an allergy to the cereal protein gluten, since it does not contain this substance.

Interesting fact: Sorghum is also grown in Russia, but exclusively in the Saratov region. When trying to plant this crop in other regions, ripening did not occur.

Harm of sorghum

Contraindications for sorghum are limited solely to possible individual intolerance to one of the substances of the chemical composition. With excessive consumption, manifestations have also been noticed.

Otherwise, sorghum has only benefits for the human body, which nutritionists, vegetarians and people seeking to establish good nutrition for a healthy lifestyle strive to make the most of.

Depending on the sorghum variety, you can use:

Sorghum

Story

The homeland of sorghum is the territory of modern Sudan and Ethiopia. This plant began to be cultivated about 5,000 years ago in Africa and China, and a thousand years later it appeared in Southern Europe.

Systematization of sorghum is a very difficult task, since there are about 70 species and 28 subspecies of cultivated plants and 24 wild ones. For convenience, it was decided to divide the entire variety of sorghum into 4 groups according to the principle of their use: grain, sugar, broom, grass.

Spreading

Sorghum is cultivated in the tropics, subtropics and some temperate regions.

Sorghum is one of the most drought-resistant cultivated plants, a real salvation for the inhabitants of Africa and the arid regions of Asia. It happens that due to prolonged droughts, sorghum remains the only plant that provides food for people and animals.

In Russia, sorghum is grown only in the Saratov region. In more northern areas, this heat-loving and light-loving plant does not take root.

Application

The use of sorghum for culinary purposes is limited by the complexity of its processing. Many varieties of sorghum have a dense, bitter hull that must be removed. Before use, sorghum grains should be soaked and washed for a long time.

Its classification speaks eloquently about the areas of application of sorghum.

Grain sorghum has been an important grain crop and one of the staple foods of African and Asian peoples since ancient times. Among the varieties of grain sorghum, the most famous are Dzhugara, Durra, and Gaoliang. Grain sorghum is processed into cereal, flour and starch. Porridge, flatbreads, drinks are made from sorghum flour, and it is added to soup and main courses. Sorghum does not contain gluten, so to improve the quality of baking, wheat flour is added to sorghum flour. Maotai drink is made from grain sorghum in China. In Ethiopia, the role of bread is played by injera - sourdough sorghum flatbread. Couscous is prepared from sorghum flour by rolling it into balls with a little water.

Sweet sorghum is used to produce molasses (sorghum honey), jam, various confectionery products and alcohol. This is the only plant whose juice contains up to 20% sugar.

Broom or technical sorghum is used to make brooms and brushes.

Grass sorghum is grown for animal feed, and its straw is used to make paper, wickerwork, fencing and roofing.

A distant relative of sorghum, lemongrass (cymbopogon, lemongrass, citronella, lemongrass) is used as a spice in Caribbean and many Asian cuisines for its fresh, citrusy aroma. Lemongrass is added to soups, sauces, drinks, meat and fish dishes.

Compound

Grain varieties of sorghum are rich in carbohydrates, proteins, fats, vitamins and provitamins, minerals and tannins. Sorghum does not contain lysine, an important amino acid, so it must be combined with other protein sources.

Calorie content and nutritional value of sorghum

Calorie content of sorghum - 323 kcal.

Nutritional value of sorghum: proteins - 10.6 g, fats - 4.12 g, carbohydrates - 59.6 g