What is sorghum?

Sorghum is a whole grain, grown in America, with many health benefits. You can use this super grain like rice or quinoa to prepare a delicious side dish or as the base for a main meal. Sorghum is a nutrient-rich, plant-based protein source that is naturally gluten-free and high in antioxidants. The whole grain goodness of sorghum helps you stay fuller longer and serves as a source of dietary fiber that promotes digestive health.

What is an “ancient grain"?

There is no official definition for ancient grain. All whole grains are "ancient" in that they can trace their roots back to the beginning of time. The Whole Grains Council generally defines the term as a grain that is largely unchanged over the last several hundred years. By this definition, sorghum is an ancient grain.

Why is sorghum considered healthy?

Every day, more and more studies show the benefits of whole grains. Sorghum is a whole grain with many healthy properties:

  1. Naturally high in protein, fiber and iron
  2. Rich in antioxidants, which are believed to help lower the risk of cancer, diabetes, heart disease and some neurological diseases
  3. Full of policosanols that may have a positive impact on human cardiac health

A variety of studies can be found at: http://wholegrainscouncil.org/whole-grains-101/health-benefits-of-sorghum.

Is sorghum a good source of fiber?

Yes, sorghum is naturally high in fiber. Whole grain sorghum has 6.7 grams of total dietary fiber per 100 grams.

Is sorghum good for diabetics?

Yes, glycemic index test results for sorghum demonstrated a mid-level range. Knowing which foods will produce a lower blood glucose response is an important consideration for those with diabetes and those at risk of developing it.

Is sorghum cholesterol-free?

Yes, sorghum is naturally cholesterol-free and contains beneficial components that may help manage cholesterol. http://wholegrainscouncil.org/whole-grains-101/health-benefits-of-sorghum

Is sorghum a GMO?

No. Sorghum is a non-GMO crop.

Is sorghum high in protein?

Yes, sorghum contains 10.62 grams of protein per 100 grams.

Is sorghum a good source of iron?

Yes, sorghum contains 3.36 milligrams of iron per 100 grams.

What is the difference between whole grain sorghum and pearled sorghum?

Whole grain sorghum is the grain in its complete form, including all three parts of the kernel – bran, endosperm and germ. Foods made from whole grain sorghum contain all the essential parts and naturally occurring nutrients of the entire grain seed in its original proportions. If the whole grain has been processed (e.g., cracked, crushed, rolled, extruded and/or cooked), the food product should deliver similar rich balance of nutrients that are found in the original grain seed. Pearled sorghum is created when the outer coating (or bran) and some of the germ has been removed from the sorghum kernel. Pearled sorghum has a softer bite and is great in salads and soups.

What is the difference between whole grain flour and pearled sorghum flour?

Whole grain sorghum flour is made by milling the entire grain into flour. Pearled sorghum is milled into flour but without the whole grain bran and is ideal for light, fluffy pastry recipes. Both are excellent when used in traditional baked-good recipes, especially if you are interested in adding extra dietary fiber and whole grain flavor. As a guide, try substituting 10 to 20 percent sorghum flour for whole-wheat flour in your favorite recipes, which will bring out the complementary nature of sorghum. You can adjust the percentage to perfect your recipes. Sorghum flour can be used in a wide range of products such as breads, rolls, cakes, cookies and sauces.

What is sorghum syrup made from?

In regions of the southern U.S., varieties of sweet sorghum are used to create sorghum syrup, which is often referred to as "sorghum." Sorghum syrup is a natural sweetener created from juice squeezed from sweet sorghum stalks. It has a rich, dark color and consistency similar to molasses but with a milder taste. The syrup is tasty when drizzled over pancakes or biscuits and is also a great addition to barbecue marinades, salad dressings, granola and premium spirits. Plus, sorghum syrup is lower in fructose levels than other sweeteners and is high in potassium.

Is sorghum gluten-free?

Sorghum is naturally gluten-free and an ideal option for those with gluten allergies to enjoy some of their favorite foods. Gluten is a term for the protein that is found in wheat, rye, barley and triticale. Gluten can cause impaired absorption and digestion of nutrients through the small intestine for those who live with celiac disease, gluten intolerance or gluten sensitivity.

How should I store raw sorghum grain?

Like all whole grains, sorghum should be stored in a cool, dark place, preferably in a jar or container with a tight-fitting lid. When stored properly, the whole kernel will keep for several years.

How should I store cooked sorghum?

Cooked sorghum grain can be kept in the refrigerator for up to seven days in a closed container. You also can freeze prepared sorghum and reheat easily for quick meals and convenience. Cook a batch of sorghum grain, separate into bags with different stocks and seasonings, and freeze for later use. Sorghum keeps its texture and reheats well. When you are ready to use your frozen sorghum, just thaw your desired amount and then add it to your favorite dish!

How should I store sorghum flour?

You can store sorghum flour in plastic freezer bags or in air-tight glass or metal containers that are moisture and vapor-proof. Keep the flour in a cool, dry, dark place if it will be used within a few months. Keep it in a refrigerator or freezer for longer storage.

How do I use sorghum grain?

Sorghum grain brings healthy variety to your kitchen and can be used similarly to rice, quinoa, barley or other grains and pastas. You can use sorghum grain in soups and salads, as a side dish or main meal — the possibilities are truly endless.

How should I cook sorghum?

You can soak whole grain sorghum overnight, similar to dried beans, or simply rinse sorghum and begin cooking. Mix one cup of whole grain sorghum with three cups of water and simmer for 50 to 60 minutes, or until the kernels are tender. You can use sorghum like quinoa or rice as a side dish or nourishing base for any meal of the day. Sorghum is great for salads and soups, as well. Since cooked sorghum holds up well to freezing, you can even make it in batches and freeze it for later use. For more tips on how to cook sorghum click here.

Is sorghum grown in the U.S.?

Sorghum is grown in the United States. Farmers in the U.S., primarily on Great Plains from South Dakota to Texas, appreciate that sorghum thrives where other crops would wither due to environmental conditions and water availability. Sorghum provides farmers a viable crop option to grow to remain profitable.

How does sorghum help the planet?

Sorghum, which is grown as a grain, forage or sugar crop, is among the most efficient crops for conversion of solar energy and use of water. Water is a vital resource needed for food production, and as water sources become depleted across regions of the U.S. and world, sorghum can play a significant role in conserving water. In fact, sorghum uses up to 1/3 less water than comparable crops, making it good for you and the environment. As a result, sorghum plays an important role in the lives of millions of people throughout the world.