Wednesday, June 21, 2017 by Frances Bloomfield
Sorghum (Sorghum bicolor) is an ancient cereal grain with roots in Africa, and the fifth most commonly grown grain crop in the world. There are 30 species of sorghum, but only Sorghum bicolor is cultivated for human consumption while the rest are used as animal fodder. Its ability to grow in hot, arid conditions has made sorghum a popular grain of choice in the drier regions of the United States.
The bran layer of whole grain sorghum is packed with antioxidants, even more so than blueberries and strawberries. These invaluable phytochemicals include but aren’t limited to:
As a nutritional powerhouse, sorghum provides a diverse range of minerals and vitamins. These are:
Those with Celiac disease can eat sorghum without worry: All varieties of sorghum are gluten-free and therefore safe for those with gluten intolerance. Apart from being safe for individuals struggling with food allergies, sorghum is known to prevent or mitigate the risks of:
Sorghum is regarded as one of the best sources for dietary fiber, with a 100 g serving providing 27 percent of the recommended daily value. A few servings of sorghum daily can ensure a healthy digestive system since fiber aids the digestive tract in moving food smoothly, narrowing the risks of constipation, diarrhea, and other digestive system ailments. More than just a well-cared-for digestive system, those who consume sorghum can expect it to support different systems and organs:
Just like rice, sorghum is a highly versatile grain that can be added to a wide spectrum of dishes. From a summer salad of corn, tomatoes, and tarragon to buttermilk pancakes with whipped coconut cream, sorghum is suitable for all meals of the day. Sorghum can even be eaten as porridge or boiled directly into dishes.
One sorghum product that has been steadily growing in popularity is sorghum flour. This gluten-free flour has seen use as a wheat flour substitute in baked goods like muffins, cookies, and cake.
Commercially, sorghum has been turned into syrup, molasses, and even gluten-free alcoholic beverages.
Note: It’s best to soak sorghum grains for several hours to make them more digestible, so do this overnight before tackling any recipes that use sorghum.
The fiber in sorghum does more than maintaining the digestive system. It improves hearth health by lessening the levels of low-density lipoprotein (LDL) or bad cholesterol.
Sorghum has blood-boosting minerals like iron and copper that support red blood cell development.
Magnesium, one of the major minerals present on sorghum, facilitates better calcium absorption and is therefore essential to excellent bone health. With adequate amounts of magnesium in the body, the likelihood of developing arthritis and osteoporosis decreases.
The antioxidants in sorghum neutralize eliminate cancerous free radicals from the body. A number of these helpful antioxidants aren’t found in many other types of food, making sorghum a unique antioxidant-dense grain.
Sorghum helps the body in properly metabolizing and absorbing carbohydrates and nutrients thanks to its fair amounts of vitamins B1 and B3.
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