Sorghum Plant

The sorghum plant is visually very similar to corn, differing mainly in its flower which is very different. This plant grows in arid areas, is resistant to heat and drought and develops well in alkaline soils.

Types of sorghum grains

This cereal is very versatile thanks to the large number of types of sorghum grains that exist. They can be classified into:

a) For grain for food use, such as those called milo, hegari, Feterita, Durra, Kafir, Shallu, Kaoliang and hybrid grains.
b) To make grass, such as that of Sudan or ?ca?ota?.
c) For other uses, such as the production of utensils or alcoholic beverages.
The sorghum grain can have different colors from white to brown, including reddish. However, the grain for food use is white.

Properties and benefits of sorghum

The properties and benefits that sorghum provides us are not few, which is why it is such an important cereal in the world. One of its main characteristics is that it does not contain gluten, making it a very nutritious alternative to making gluten-free foods.
In addition, it has a large amount of vitamins and minerals: it is rich in vitamins such as B and E (this makes it an antioxidant food) and is rich in minerals such as calcium, phosphorus, zinc, insoluble fiber and iron (so it prevents anemia). Other benefits of sorghum, and a very important one, is that it regulates blood sugar levels since it absorbs part of the sugar we consume.
This cereal also provides intestinal health, not only for people with celiac disease because it does not contain gluten, but for everyone since sorghum has antidiarrheal, astringent and homeostatic properties.

Nutritional value of sorghum

(per 100g)
Calories: 307 kcal
Fat: 4 g
Carbohydrates: 72.8 g
Fiber: 7.5g

What types of foods are made with sorghum?

Sorghum is mainly used to make gluten-free flour with which to make foods such as bread, pasta and pastry recipes. However, the grain is also used as an ingredient in salads as a substitute for rice, to cook with vegetables as a garnish or to make popcorn.
The most common foods made with sorghum are bread and pasta. In fact, there are more and more gluten-free pasta brands that are made with sorghum. Although in Spain it can still be difficult to find sorghum, we can find foods made with this cereal like the ones described above.