Food

Sorghum: Uses and Benefits of This Type of Millet

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Sorghum is a millet genus that is one of the most important staple foods in the world. It is also used to produce biogas. You can learn more about sorghum here.

Sorghum: Diverse genus of millet

Sorghum is a husked grain from the grass family, which also includes wheat and corn. It designates a special genus of millet, which includes around 30 different types of millet – including sorghum bicolor. This is the most economically important species and one of the most important cereals in Africa and southern Europe. Sorghum bicolor is commonly called sorghum millet

Millet types are divided into two main groups according to the texture of the grains:
Sorghum millets: These types of millet have significantly larger grains and deliver a correspondingly higher yield.
True millet: The grains of these types of millet are much smaller than sorghum grains and the yields are correspondingly lower. A representative is, for example, Teff.
Sorghum is not only a global staple, it is also used as animal feed and can be turned into bioethanol fuel

Sorghum: grain for dry regions

Originally from Ethiopia, sorghum is now grown all over the world. In 2016, millet took up the fifth largest area under cultivation among all grains, after wheat, corn and rice

Sorghum can grow anywhere that has semi-arid to arid conditions. The plant has leaves and stems coated with a waxy coating. As a result, it is long enough to store water even during longer periods of drought and when it is very hot. This makes sorghum interesting for agriculture in many dry countries around the world.

Sorghum as a nutrient-rich food

Especially in Africa, Central America and South Asia, sorghum is one of the staple foods:
There, sorghum is processed into porridge, groats or flatbreads. In parts of India, the flat cakes are often served as an accompaniment to vegetable curries
The millet is also used to make beer
Sweet sorghum, a variety of the sorghum genus, is processed into molasses and has many uses.

Sorghum: nutritional values ​​and nutrients

Sorghum has the following nutritional values ​​per 100 grams:
Energy: 329 kcal
Egg white: 10.62 g
Carbohydrates: 72.09 g
Fat: 3.46g
Sorghum is 70 percent starch, making it a good source of energy. However, in the unprocessed grain, the starch is not easily digested, so it must be steamed, puffed, boiled, rolled, or ground and baked. However, one advantage of sorghum is that it does not contain gluten. The many dietary fibers in the grains keep you full for a long time and are easy to digest. Sorghum also provides a good portion of vegetable protein.

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