Sorghum Fun Fact

Sorghum can be used a high quality aquatic feed.

Nutritional Info

Sorghum is a substitute for wheat and is great for those requiring a gluten-free diet. White, food grade sorghums can be milled directly into whole-grain flour to produce foods such as cookies, cakes,
brownies, breads, pizza dough, pastas, cereals, pancakes and waffles. The Japanese have used white, food grade sorghums in a variety of extruded snack food products. Sorghum provides many nutritional benefits. It is commonly eaten with the hull (the outer layer of the grain), which retains the majority of the nutrients. Sorghum is:

  • Naturally 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
  • Full of policosanols that may have an impact on human cardiac health
  • Grown from traditional hybrid seeds and does not contain biotechnology traits, making it nontransgenic or non-GMO

For sorghum’s nutrient values, click below:

Nutrient Values for 100g Uncooked Gluten-Free grains: Sorghum, Buckwheat, Amaranth and Quinoa
Nutrient Values for 100g Flours: Sorghum, Wheat, Rice and Cornmeal
Whole Grain Sorghum Nutrient Profile
Sorghum Compared to African Staples: Wheat, Corn, Rice, Cassava
Sorghum Grain Nutrients Compared to the WHO RNI of Children Ages 1-9 Years
Gluten-Free Whole Grains Sorghum: An Excellent Source of Dietary Fiber
Nutritional Attributes of Grain Sorghum

To learn more about the health benefits of sorghum, read the following:

The Sorghum Story: An Ancient, Healthy and Nutritious Old World Cereal
Sorghum Flour Nutrition Information
Whole Grain Sorghum Nutrition Information
Phenolic Compounds in Cereal Grains and Their Health Benefits (L. Dykes and L.W. Rooney), Cereal Foods World