Sorghum, So What Is It?
Ask the average Joe if they’ve ever eaten Sorghum and chances are, they have no idea what you’re talking about. Sorghum is the fifth most important cereal grain crop in the world! Globally, sorghum is primarily a human food product, while in the United States it is used mainly for livestock feed and in a growing number of ethanol plants. However, the United States is seeing food usage on the rise thanks to the gluten-free benefits of sorghum.
Sorghum benefits
-Naturally very high in fiber and iron, with a high protein level as well.
-Rich in antioxidants, which are believed to help lower the risk of cancer, diabetes, heart disease and some neurological diseases.
-The wax surrounding the sorghum grain contains compounds, policosanols, that may have an impact on human cardiac health.
-Sorghum does not contain biotechnology traits, making it non-transgenic or non-GMO.
Getting Started with Sorghum
For baking- if you are ready to try some recipes, start with recipes that use relatively small amounts of wheat flour like brownies or pancakes. Substituting sorghum takes some experimenting and patience, but the results can be very delicious.
For snacking- purchase whole grain sorghum that you can pop as a nutritious, whole grain snack. A little oil in a heavy pan along with whole grain sorghum makes a healthy popped snack. (see picture below)
For entrees- sorghum can also be used as a grain (like rice or barley) and boiled or toasted as a crunchy addition to a tossed salad.
