Sorghum is related to millet and is an important staple food of the upland, drier parts of Africa and India where no other cereal can successfully be raised. Sorghum is able to grow in soils that are quite poorly nourished, with an unreliable water supply.


Different varieties of sorghum range in colour from white and pale yellow to deep red, purple  and brown.


Nutrition credentials of wholegrain sorghum:

√  Rich in carbohydrates (mainly starch).

√  Moderate protein content, but low in lysine.

√  Low in fat, most of which is unsaturated.

√  A good source of dietary fibre.

√  High in potassium and low in sodium.

√  Gluten-free.

√  Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid.

√  Contains vitamin E.

√  Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium).

√  Contains small amounts of copper, manganese and calcium.

√  Contains phytochemicals including lignans, phenolic acids, phytic acid, plant sterols and saponins.


Main culinary uses of sorghum:

  • Sorghum flour – in India and the West Indies, sorghum meal is used to make chapatis and similar unleavened bread.
  • Sorghum grains – are more recently being used in some multi-grain products, including breakfast cereals and bars or can be boiled whole and eaten like rice.


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