Sorghum

JUN

23

(Sorghum bicolor), also called great millet, Indian millet, milo, durra, orshallu. In India, sorghum is known as jowar, cholam, or jonna, in West Africa as Guinea corn, and in China as kaoliang.

It is a Super grain, Nutritional powerhouse and Versatile crop. Sorghum is an ancient grain and pro-planet protein source that’s packed full of nutrients. Sorghum is truly a versatile crop that can be grown as a grain, forage or sweet crop. Sorghum is one of the top five cereal crops in the world.

Nutritional value- Sorghum is a plant-based protein that is high in fiber, carbohyadrates and is antioxidant rich and can help achieve recommended dietary requirements. It’s packed full of protein, iron, fat, Vitamin B6, Niacin, calcium, Magnesium and Phosphorus to help fuel healthy bodies. Sorghum grain is also high-energy, providing 10 percent protein and nearly 75 percent complex carbohydrates to help one feel fuller longer and power through the day. For human consumption, the gluten-free grain is usually ground into a meal that is made into porridge, flatbreads, and cakes.

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