Source: AgriLife Today
Sorghum is extremely high in B vitamins, magnesium, iron and fiber, Lizabeth Gresham said. It is an antioxidant and considered a whole grain because it has all three parts of the kernel intact: the germ, the bran and the endosperm.
“With sorghum grown in large quantities in Texas, we need to think about market availability and education on how to consume and utilize sorghum in our daily diet,” she said. “It’s great for your blood pressure and controlling cholesterol and keeping us healthy.”
Sorghum is a gluten-free grain, so it is celiac safe to use in baked goods, Gresham said. It has a nutty, earthy flavor and crunchy texture that can add versatility to many dishes. “You can even pop it just like popcorn for a great snack.”
Packages of whole-grain sorghum and sorghum flour are currently available for purchase in area supermarkets, Gresham said. Sorghum can also be found in other products to include gluten-free mixes, cereals and snacks.
Sorghum cooks like rice, but it has more protein than rice and corn, she said. When cooking, sorghum is a denser grain and should be used at a 3-to-1 ratio, 3 cups of water to 1 cup of sorghum. It can be used like risotto or Spanish rice with spices added to it, or for breakfast like a porridge in the morning.
“Sorghum packs a lot of nutritional value and is a great versatile grain that can be enjoyed for any meal of the day.”
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