You might have heard of superfood but have you ever heard of a supergrain? Sorghum, a grain super high in protein, rich in antioxidants and naturally gluten-free, can be served like rice or quinoa. Know more about its benefits:
Helps keep you fuller longer and provides beneficial dietary fiber for digestive health.
Easy to cook using your oven, stovetop,slow cooker or rice cooker.
Can be frozen and then reheated without losing its great taste.
Sorghum come in several forms based on your cooking and baking needs.
You can add whole grain sorghum to dishes as it is a good source of fiber and protein.
By removing the outside layer of the whole grain, we can make pearled grain. Although it has a softer bite, it has slightly less protein and fiber than whole grain because the hull is removed.
The flour made from Sorghum has a neutral flavor and light color, and can be used with other flours in a variety of baking methods.
Just like popcorn, whole grain sorghum can be popped into small, white kernels. And just like popcorn, a low-calorie, nutrient-packed addition to snack bars and granola or used as a garnish on salads, desserts and more.
Sorghum syrup is lower in fructose levels than other sweeteners and is high in potassium. It is used barbecue marinades, salad dressings, granolas and premium spirits.
Sorghum bran are rich in antioxidants and high in fiber. It adds a nutritional punch to baked goods, shakes, blended seasonings and more.