Sorghum is an ancient cereal grain which is available all over the world. There are more than 30 different species of sorghum available in which the only one is harvested only for human and remaining used as a fodder for animals. It is used in the production of molasses, syrup, alcoholic beverages, biofuels, and as a grain. Sorghum also is known as a great millet, Indian millet, milo, druna, and orshallu. It is coated with white wax and pith.
The botanical name of sorghum is Sorghum Bicolor. It belongs to the grass family of Poaceae. Sorghum grows up to a height of 0.6 to 2.4 meters. It works well as a base for grain bowls, tossed in salads, or utilized in soups and stews. It may be cracked and used as a dish, or in an exceedingly risotto like dish. It will even be popped like corn. In some countries, it cooked as a porridge for breakfast.
Sorghum is native to Africa but now it can be found all over the world. It is 5th most important cereal crop in the world.
A Sorghum weighs 100 grams provides the 345 calories with a certain amount of dietary fiber. It is a rich source of Calcium, Iron, Phosphorus, Sodium, Magnesium, Potassium, and Proteins.
The following table shows the nutrition percentage of Sorghum:
|% Daily intake per serve||Average quantity per serving|
Glycemic Index (GI) is used to measure how quickly a food converts into glucose.
Glycemic Load (GL) is used to measure how much a food converts into glucose.
The Glycemic Index values for the sorghum is 62. The Glycemic load takes into the account when the amount of the food you have eaten and how it affects your blood sugar and insulin response. The Glycemic Load value of sorghum is 1.
- It helps in inhibiting tumour growth
- Helps to reduce blood cholesterol
- Weight Management
- It helps to improve mood
- Regulate Blood Circulation
- Prevents us from Melanoma
- It's a Celiac Friendly
- Helps to Boost Energy Levels
- Healthy Heart
It helps in inhibiting tumour growth
The 3-DXA compounds which are usually present within the darker-colored sorghum is shown to possess a strong anti-proliferation activity against human carcinoma cells. The antioxidants within the bran layer of sorghum grains scavenge harmful free radicals and scale back the possibility of developing numerous varieties of cancer. According to recent studies, that intake of sorghum is related to a reduced risk of getting oesophageal cancer globally.
Helps to reduce blood cholesterol
Sorghum has the potential for managing the blood cholesterin. The dietary fiber of sorghum helps to scale back the 'bad' LDL as a result of its ability to reduce the quantity of bile reabsorbed within the bowel. Recent studies have shown that the lipids of sorghum even have the power of lower cholesterol levels. The lower level of cholesterin reduces the danger of stroke, chronic inflammation.
Sorghum is a rich source of dietary fiber and this helps to curb food intake by a way of abdomen fullness resulting in augmented fullness feeling thereby resulting in a decrease of taking more food. Make a habit of taking sorghum as a part of the daily diet which helps to control the body weight.
It helps to improve mood
Sorghum contains the vitamin B6 which plays a significant role in the production of a neurochemical GABA acid. The neurotransmitter is liable for controlling the nerve impulses within the body. Increase neurotransmitter production improves a person’s mood, ability to focus, and helps to manage stress and depression.
Regulate Blood Circulation
Sorghum is a rich source of copper and iron which plays a significant role in blood circulation. Iron plays the important role in the development of red blood cells. Copper helps to extend the uptake of iron within the body.
Prevents us from Melanoma
Sorghum consists of many cancer-fighting antioxidants which will help to treat cancers. It is quite effective in treating melanoma (special sort of skin cancer), that is characterized by pigment-containing cell growth on the body. The tanning in sorghum might have restrictive effects on the skin cancer cells.
It's a Celiac Friendly
Sorghum could be a grain nearly similar to wheat and provides a gluten-free choice to enjoy bread, cereal, and similar foods. In the past decade, there has been a large amendment in what our bodies tolerate and protein allergic reaction or celiac disease among them.
Helps to Boost Energy Levels
Sorghum is an excellent source of niacin. Which is also known as vitamin B3, which plays an important role in transforming food into the usable energy and fuel for the body by breaking down and metabolizing nutrients into energy.
The dietary fiber which presents in sorghum helps to reduce the LDL cholesterol from the body and reduces the chances of heart failure and different blood vessel conditions.
There are wide varieties of sorghum available some of them as follows:
- Grain Sorghum
- Forage Sorghum
- Biomass Sorghum
- Sweet Sorghum
- White Sorghum
- Waxy Burgundy Sorghum
- Black Sorghum
- Waxy White Sorghum
- Burgundy Sorghum
- Sumac Sorghum
How to Preserve
Sorghum whether it is a whole grain or flour, always prefer to store in an airtight container in a cool place. Whole sorghum can be stored up to a year within the deep freezer or six months in a storeroom. The best option to store in a freezer and it will last up to six months. If the grains or flour have a rancid smell after you open the bag, toss and purchase the new one.