Sorghum
For many of our compatriots, the word “sorghum” will either mean nothing, or will remind you of... a broom! In fact, this is a very common cereal. For the inhabitants of Africa, it is akin to wheat for us, in Asia it is widely used for food, porridge is cooked from its grains, flour, starch and even vodka are made, and straw is made from basketry, paper, brooms and production waste goes to feed livestock.
Many nutritionists consider sorghum to be very healthy food, after all, if you compare sorghum with wheat or rice, it turns out that this plant has a higher concentration of calcium, iron, protein and fiber.
Sorghum or Sudan grass (lat. Sorghum) is a herbaceous plant from the Poa family (Poaceae). The homeland of sorghum is considered to be Sudan, Ethiopia and other countries of North-East Africa, where it was cultivated back in the 4th century BC, and where the largest number of varieties of this plant known to modern science is still found. In ancient times, it was widespread not only in Africa, but also in India and China, where it is still widely used as food. In the 14th century, it began to be cultivated in Europe, and in the 17th century it was brought to America.
Today, about 60 varieties of wild and cultural species sorghum, which are most common in Southwest and Central Asia, Equatorial Africa, the Americas, southern Europe, Russia, Moldova, Ukraine and Australia. Among them the following main types can be distinguished:
Grain sorghum has been an important grain crop and one of the foundations of nutrition for African and Asian peoples. Among the varieties of grain sorghum, the most famous are Dzhugara, Durra, and Gaoliang. Grain sorghum is processed into cereal, flour and starch. Porridge, flatbreads, drinks are made from sorghum flour, and it is added to soup and main courses. Sorghum does not contain gluten, so to improve the quality of baking, wheat flour is added to sorghum flour. Maotai drink is made from grain sorghum in China. In Ethiopia, the role of bread is played by injera, a sourdough flatbread made from sorghum. Couscous is prepared from sorghum flour by rolling it into balls. big amount water.
Sweet sorghum used for the production of molasses (sorghum honey), jam, various confectionery products and alcohol. This is the only plant whose juice contains up to 20% sugar.
Broom or technical sorghum is used to make brooms and brushes.
Grass sorghum is grown for animal feed, and its straw is used to make paper, wickerwork, fencing and roofing.
A distant relative of sorghum is lemongrass (cymbopogon, lemongrass, citronella, lemongrass) due to its fresh citrus aroma used in Caribbean and many Asian cuisines as a spice. Lemongrass is added to soups, sauces, drinks, meat and fish dishes.
Chemical composition(per 100 g sorghum):
Water – 9.2g
Proteins – 11.3 g
Fat – 3.3 g
Carbohydrates – 68.33 g
Dietary fiber (fiber) – 6.3 g
Ash – 1.57 g
Vitamins:
Vitamin B1 (thiamine) – 0.24 mg
Vitamin B2 (riboflavin) – 0.142 mg
Vitamin B6 (pyridoxine) – 0.5 mg
Folic acid (vitamin B9) – 20 mcg
Niacin (vitamin B3 or vitamin PP) – 2.9 mg
Vitamin C (ascorbic acid) – 0 mg
Biotin (vitamin H) – 42 mcg
Macro- and microelements:
Potassium – 350 mg 
Calcium - 28 mg
Magnesium – 171 mg
Sodium - 6 mg
Phosphorus - 287 mg
Iron – 4.4 mg
Manganese – 1.15 mg
Copper – 440 mcg
Molybdenum – 60 mcg
Selenium – 0.7 mcg
Zinc – 2.5 mg
Calorie content of sorghum: 100 g of sorghum contains on average about 339 kcal.
Useful properties of sorghum:
Sorghum is rich in proteins and carbohydrates, which determines its nutritional value. The thiamine contained in the plant has a beneficial effect on brain function and higher nervous activity human, stimulates muscle tone, appetite, gastric secretion and normalizes the functioning of the heart muscle.
The disadvantage of sorghum is that it does not contain lysine, an important amino acid, so it must be combined with other protein sources.
Sorghum is gluten-free, making it an excellent grain for people with celiac disease. Its hybrid variety is used to produce special products for such patients.
Sorghum has high nutritional value due to its carbohydrate and protein content. Thiamine, present in sorghum, stimulates appetite, muscle tone, gastric secretion, and has a beneficial effect on the functioning of the brain, heart muscle and higher nervous activity of the body.
Sorghum also contains strong antioxidants - polyphenolic compounds that protect the human body from harmful effects. external environment, tobacco and alcohol, and also prevent its aging. 1 g of sorghum contains up to 62 mg of polyphenolic compounds, which is 12 times more polyphenolic compounds than the world-famous blueberry.
Vitamins H and PP improve metabolic processes, break down fats, stimulate the synthesis of fatty acids, vitamins, amino acids and steroid hormones. Phosphorus, which saturates sorghum, supplies cells phosphoric acid and actively contributes to the building of the skeleton. This product is recommended for diabetics as it helps regulate sugar levels and glucose production, stimulate hemoglobin synthesis and transport oxygen by red blood cells.
Sorghum is useful for treating diseases of the skin, mucous membranes, gastrointestinal tract And nervous disorders. Sorghum is recommended to be included in the diet of lactating, pregnant women, children and the elderly.
The product is extremely beneficial for heart health due to the presence of antioxidants, polyphenols, and waxes. The wax contains polycasanols, which lower cholesterol levels
Sorghum: contraindications
Sorghum is contraindicated in case of individual intolerance to the product. 
I offer several recipes with sorghum from the site "Trump Food"
Thai soup
Ingredients:
- Pour water into a pan, bring to a boil and add sorghum leaves and lemon grass, cook for 2 minutes.
- Reduce heat and add fish sauce, lime juice, fresh red chili powder and chili paste. Add mushrooms and tomatoes to the soup and cook for a few minutes.
- Add shrimp or chicken. Increase the heat. Once the shrimp or chicken is cooked, continue cooking the Thai soup for 2 minutes. Serve with hot rice.
Indonesian lamb with chili sauce and peanuts Ingredients:
- Wash the meat and remove excess fat and tendons. Cut into strips and place in an enamel container. Mix part of the chopped garlic, pepper, salt, part of the soy sauce, sugar, lemongrass and part of the turmeric. Brush the marinade over the meat and leave it for 1 hour.
- Fry the lamb over hot coals without flame for 2-3 minutes on each side.
- To prepare the sauce, grind the peanuts into food processor. Heat vegetable oil in a frying pan, add chopped onion and remaining garlic, sauté over medium heat for 3-4 minutes. After this, add sambal oelek (a very hot sauce made from chili pepper), sugar, remaining sweet soy sauce, ginger and coriander. Mix everything and simmer for 2 minutes. Then add coconut cream, remaining turmeric and chopped peanuts. Reduce heat and continue simmering until mixture thickens.
- Before serving, cool the sauce, salt and sprinkle with pepper.
Sorghum: beneficial properties
Classification and cultivation
Sorghum (from Latin sorghum), or Sudan grass, is a genus herbaceous plants from the bluegrass family, there are both annual and perennial species. Since ancient times, sorghum has been grown in Africa, India and China. The birthplace of this cereal since the time of Academician N.I. Vavilov is considered to be Sudan, as well as Ethiopia and a number of other countries in Northeast Africa, where sorghum began to be cultivated in the 4th century BC. In the 15th century, the plant was brought to Europe, and in the 17th century to America. The largest number of varieties of sorghum is still found in Africa, where its importance is comparable to that of, for example, wheat for European crops.
Sorghum is a drought- and salt-tolerant spring crop with high yield. It can be used for food, feed, and technical purposes. The nutritional value of sorghum is exceptionally high. According to the USDA Nutrient Database, 100 grams of this cereal contains 12-15 percent crude protein, 68 percent carbohydrates, 3.3 percent fat. It is also rich in B vitamins, tannins, macroelements (calcium, magnesium, phosphorus) and microelements (iron, selenium, zinc), etc.
100 grams of grain sorghum contains approximately 339 kcal
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Due to the huge number of varieties of both wild and cultivated sorghum, cataloging this crop is quite problematic.
Therefore, sorghum is classified into four groups, depending on the purpose of use:
- grain
- herbaceous
- sugar
- broom (technical)
Flour and starch are obtained from grain sorghum, grass sorghum is used for silage and haylage, sugar syrup and biofuel are prepared from sugar, and brooms and wicker products are made from industrial sorghum.
The sorghum genus should not be confused with the cymbopogon genus, which is popularly called lemongrass or lemongrass. The homeland of Cymbopogon is the tropical zone of the Old World. This plant is used as a seasoning, less often grown as an ornamental.
According to 2005 data from the Food and Agricultural Organization of the United Nations, sorghum is the world's fifth-largest grain in terms of production, behind only wheat, barley, corn and rice.
In Russia, sorghum is grown in southern regions. Although this plant is famous for its unpretentiousness, it is still quite heat-loving. For complete ripening of sorghum, the total sum of positive temperatures should be 30–35°C. Spring frosts can lead to complete destruction of crops. But sorghum does not require a lot of moisture: required amount– 35 percent of the total weight of the seeds (for comparison: wheat requires 60 percent). No wonder Vavilov dubbed sorghum “the camel of the plant world.”
Sorghum is a healthy grain
This plant has a fibrous, but at the same time quite powerful root system and is extremely resistant to diseases and various kinds pests. It is practically not afraid of grain (food) moth, Swedish fly, and corn stem borer. Sorghum does well in any soil. It grows well on both fertile loams and clayey and light soils. sandy soils. The main condition for growing sorghum is careful removal of weeds. In order to collect good harvest from poor soil, it is necessary to use mineral fertilizers.
Sorghum is one of the healthiest grains
Sorghum grains come in white, yellowish, brown and black colors. The benefits of porridge made from such cereals can hardly be overestimated. As already mentioned, sorghum is a storehouse of vitamins, and primarily of group I vitamins. Thiamine (B1) has a beneficial effect on brain functions, as well as higher nervous activity. It also normalizes gastric secretion and the functioning of the heart muscle, increases appetite and improves muscle tone. Sorghum is superior to many other grains in terms of riboflavin (B2) content. This vitamin supports healthy skin and nails and hair growth. Finally, pyridoxine (B6) stimulates metabolism.
Among other things, sorghum is an excellent antioxidant. The polyphenolic compounds it contains strengthen the immune system, protecting the body from the influence of negative environmental factors. In addition, they resist the effects of alcohol and tobacco. It is generally accepted that blueberries are the leader in polyphenol content. In fact, 100 g of blueberries account for 5 mg of these beneficial substances, and 100 g of sorghum – 62 mg! But grain sorghum also has one, but very significant, drawback - low (about 50 percent) digestibility. This is attributed precisely to the increased amount of condensed tannins (a group of phenolic compounds). The sorghum protein, kafirin, is also not very well digested. For breeders in countries where sorghum is a staple crop, increasing the digestibility of sorghum grain is a major concern.
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Sorghum: what is the benefit and harm
What is sorghum?
Sorghum is an ancient grain crop that originated in parts of Africa and Australia over 5,000 years ago! Sorghum plant (lat. Sorghum), part of the family of herbaceous plants called millet (lat. Panicoideae), continues to provide nutrients and much-needed calories to the poor living in these areas. In fact, sorghum is considered the "fifth most important grain cultivated plant growing in the world." According to the data Whole Grains Council, it is the third most important in the USA (,).
Due to the versatility of this grain, sorghum is used as a food source, animal feed, biofuel, wax and red leather dye. Today, sorghum grain is widely grown in developed countries and is gaining popularity due to the fact that it does not contain . Sorghum is made into sorghum flour and used in cooking.
Nutritional value of sorghum
2. Rich in fiber
One of the most great benefits Eating whole grains is that they retain all of their dietary fiber, unlike refined grains, which are processed to remove parts such as their bran and germ. Sorghum doesn't actually have an inedible hull like some other grains, so even its outer layers are commonly eaten. This means that it supplies the body with even more fiber, in addition to many other important nutrients, and has lower .
High fiber foods are important for the health of the body's digestive, endocrine and cardiovascular systems. The high fiber content of sorghum flour also helps you feel fuller longer after consuming sorghum-based foods. However, the same cannot be said about others. This helps reduce food consumption and normalize body weight.
3. Good Source of Antioxidants
There are several types of sorghum plants, some of which are high in antioxidants linked to reduced risks of cancer, diabetes, cardiovascular disease and some neurological diseases. Antioxidants are found in anti-inflammatory foods and they help cleanse the body of free radicals, which, if uncontrolled, can lead to inflammation, aging and various diseases.
Sorghum is a rich source of various phytochemicals such as:
- tannins
- phenolic acids
- anthocyanins
- phytosterols
- policosanol
This means that sorghum and sorghum flour can provide the same health benefits as whole foods such as fruit.
The antioxidant activity and pH stability of sorghum have been found to be 3-4 times superior to some other whole grains. Black sorghum in particular is considered a high antioxidant food and has the highest anthocyanin content.
Sorghum grains also have a natural waxy layer that surrounds the grain and contains protective plant compounds such as policosanol. According to researchers, policosanol has a positive effect on heart health ().
Policosanol has demonstrated cholesterol-lowering potential in human studies that it has even been compared in effectiveness to statins! Policosanol present in sorghum flour makes it a potential cholesterol-lowering food.
Other studies show the great potential of phenolic compounds found in sorghum. They improve arterial health, help fight diabetes, and can even prevent cancer. Phenols are mainly present in sorghum bran fractions. They endow this plant with pronounced antioxidant properties, which help fight the pathogenesis that underlies many diabetic complications and cellular mutations.
4. Digests slowly and leads to balanced blood sugar levels
Due to the fact that sorghum flour has a low glycemic index, plus fiber and protein, it takes longer to digest compared to other similar refined grain products.
This slows the rate at which glucose (sugar) is released into the bloodstream, which is especially beneficial for people with blood sugar problems such as diabetes. Sorghum also keeps you feeling full longer and prevents spikes and dips in blood sugar levels that can lead to low energy, fatigue, cravings for unhealthy foods, and overeating.
Certain varieties of sorghum bran, which have high phenolic content and high antioxidant status, have been shown to inhibit protein glycation. This suggests that sorghum bran may influence important biological processes that are important in diabetes mellitus and insulin resistance ().
As a result of one study conducted Department of Pharmaceutical and Biomedical Sciences V University of Georgia, consuming sorghum has been found to be a natural way to improve diabetes by better controlling glycation and other risk factors for diabetes.
5. Helps Fight Inflammation, Cancer, and Heart Disease
A diet high in whole foods high in phytochemicals improves protection against common diet-related diseases, including cancer, cardiovascular disease and obesity. It is therefore not surprising that epidemiological evidence suggests that consumption of sorghum reduces the risk of certain types of cancer in humans compared to other grains ().
This is due in part to sorghum's high concentration of anti-inflammatory phytochemical antioxidants, as well as its high fiber and plant protein content, all of which make it a potential cancer treatment.
Sorghum contains tannins, which have been reported to reduce calorie availability and may help combat obesity, weight gain, and metabolic complications. Phytochemicals in sorghum also promote health of cardio-vascular system, which is extremely important considering that cardiovascular diseases are currently the leading cause of death in developed countries!
History of sorghum and sorghum flour
Sorghum, also sometimes referred to in research as Sorghum bicolor, has been an important food source for centuries. It is annual and perennial gives big harvest and withstands high temperature, withstanding periods of drought. This is one reason why grains such as sorghum have been staples for poor rural people for thousands of years, especially in tropical regions such as Africa, Central America and South Asia ().
The earliest known record of sorghum was found in an archaeological excavation at Nabta Playa, near the Egyptian-Sudanese border. Scientists have determined that this recording was made about 10,000 years ago. After originating in Africa, sorghum grains spread throughout the Middle East and Asia through ancient trade routes. Travelers brought dried sorghum grains to parts of the Arabian Peninsula, India and China along the Silk Road. Many years later, the first known record of sorghum in the United States was that of Ben Franklin in 1757, who wrote about how the plant could be used to make brooms!
Historically, in addition to growing edible sorghum grains or producing sorghum flour, the grain was also used to produce sorghum syrup (also called sorghum molasses), animal feed, some alcoholic beverages, and even energy-efficient biofuels.
IN different parts peace sorghum is used different ways. It is made from:
- Flatbread (made from fermented or unleavened dough) called jowar roti in India.
- Porridge for breakfast or served for dinner in Africa.
- A flour used to thicken stews in some Pacific Islands.
- Sorghum is also used to produce a variety of fermented and non-fermented beverages or is simply consumed as fresh vegetables in some areas of the world.
Besides its culinary uses for human consumption, sorghum is also considered an important livestock feed in various countries. IN last years The use of sorghum in the ethanol market has grown rapidly, and estimates indicate that today about 30% of domestic sorghum now goes into ethanol production ().
How to use sorghum flour
Look for 100% sorghum flour that has not been refined, enriched, or refined. Ground sorghum can be used just like other gluten-free grains to make homemade baked goods such as bread, pies, muffins, pancakes, and even beer!
For various baked goods that are typically made with refined wheat flour (such as cakes, cookies, breads and muffins), sorghum flour can be added (partially) in place of regular or gluten-free flour.
Besides providing nutrients and plenty of fiber, an added benefit is that unlike some gluten-free flours (such as rice flour or ) which can sometimes be crumbly, dry or gritty, sorghum flour generally has a smoother texture and very mild taste. It is easy to include in some sweet dishes or not a large number of to thicken stews, sauces and other savory dishes.
Most experts recommend adding 15 to 30 percent sorghum flour to your recipes to replace other flours (such as wheat). Using 100% sorghum flour is generally not best idea, because baked goods based on it will not be fluffy, as when using regular refined flour. It works best when combined with other gluten-free flours such as rice flour or potato starch. You will most likely receive best results, if you start with recipes that use relatively small amounts of flour overall, such as cakes or pancakes rather than muffins or bread.
Keep in mind that when using gluten-free flour to bind ingredients together and improve the texture of your baked goods, it's a good idea to include a binder such as xanthan gum or cornstarch.
You can add 1/2 teaspoon xanthan gum per cup of sorghum flour for making cookies and cakes, and one teaspoon per cup for making bread.
Adding a small amount of oil or fat (such as coconut oil or vegetable oil) and eggs in recipes made with sorghum-containing mixtures may improve moisture content and texture. Another trick is to use apple cider vinegar, which can also improve the volume of dough made with gluten-free mixes.
Are there any side effects or harm to sorghum?
All grains naturally contain "antinutrients" that block the absorption of some of the minerals and vitamins they contain.
One way to overcome this problem is to sprout the grains. The main benefit of sprouting them is that it unlocks beneficial digestive enzymes that make it easier for all types of grains, seeds, legumes and nuts to be absorbed into the digestive system. It also helps boost levels of beneficial flora in your gut, so you experience fewer autoimmune reactions when you eat these foods.
Even after sprouting sorghum or other grains, it is best to consume them in small quantities and vary your diet. Get nutrients, carbohydrates, fiber and protein from a variety of sources. These sources may include whole vegetables (including starchy vegetables), fruits, organic meats, probiotic foods, and raw dairy products.
Sorghum, or Sudangrass, is an ancient grain native to Africa that is considered a safer, gluten-free alternative to wheat and other grains. Laboratory studies confirm that sorghum is gluten-free, making it safe for people with celiac disease. In addition, grain contains many components that are beneficial to humans.
general characteristics
It is believed that this crop was first cultivated by the peoples who inhabited Southern Egypt approximately 8 thousand years ago. In Africa and Australia, archaeologists have found fossilized remains of sorghum that are approximately 5 thousand years old. This herb has also been cultivated since ancient times in India and China.
Today, sorghum is grown all over the world, but most often this grain appears on the tables of residents of Indonesia, Africa and South America. This grass tolerates drought and high temperatures well, so it is often grown in the driest regions where other grains do not grow.
Sorghum is a tall grass with a strong stem and flat, narrow, bright green leaves that are pointed at the ends. During dry periods they curl up. This way the plant is protected from excessive moisture loss. In addition, the layer of wax covering the greens also serves as an excellent protection against moisture loss. Mature plants can reach almost 2 meters in height, but cultivated varieties usually do not exceed 1.5 meters (these plants are easier to harvest). This grass has a well-developed root system, which ensures rapid absorption nutrients from the soil.
During the flowering period, bisexual flowers appear on the grass, collected in erect panicle inflorescences. Sorghum seeds are round or oval and closely resemble millet. One panicle can contain from 800 to 3000 grains. U different varieties(and there are more than 30 of them) the grains can differ in color (they are white, yellow, pink, purple, red or brown). Some of the varieties are grown as fodder, others as a source of food, and others as a technical plant. All varieties of sorghum are usually classified into 4 groups. Grain varieties are used to produce flour and starch. Herbaceous plants serve as raw materials for hay and silage. Sweet sorghum is useful as a source of syrup and biofuel, and the technical variety of the plant is known for the brooms made from it.
Nutritional characteristics
Sorghum grains are a rich source of carbohydrates, proteins and minerals, in particular those important for humans such as iron, potassium and calcium. But at the same time, they are gluten-free, making them ideal for people with celiac disease (a disease that prevents people from eating wheat and other gluten-containing foods).
results scientific research indicate that sorghum has high nutritional value. These grains contain a large amount of unsaturated fats, fiber, and B vitamins. In addition, scientists claim that this product contains more antioxidants than blueberries and pomegranates. This crop is surprisingly rich in phenolic compounds and anthocyanins, which are known to reduce inflammation and protect against free radicals.
The zinc and magnesium contained in the grains make the product useful for maintaining healthy functionality nervous system. In addition, do not forget that magnesium promotes better absorption of calcium, which is important for bone tissue (in particular for preventing osteoporosis and arthritis). And thanks wide range vitamins of group B, sorghum is considered a food that is beneficial for eye health (in particular for the prevention of glaucoma and cataracts). Small reserves of vitamin C were also found in this grain. This means that porridge, although not suitable as the main source of ascorbic acid, is quite suitable as an additional one.
Health Benefits
Recent studies indicate that human body Sorghum is much easier to digest than most other more popular grains. Today, these grains occupy 5th position in the ranking of popular cereals, behind wheat, corn, rice and barley. Although if we talk, for example, about the USA, then in this country sorghum is grown in huge quantities(Americans only cultivate wheat and corn). This is because sorghum is a cheaper and easier to grow crop, and also less demanding than wheat.
Gluten Free
Gluten (or gluten) is a protein found in grains such as wheat, barley, and rye. Thanks to gluten, flour from these grains gives the dough a special consistency, most suitable for bread and pasta. But gluten can cause inflammatory reactions in people with celiac disease or gluten sensitivity. The seriousness of this disease is indicated by the fact that it can cause joint pain, as well as serious intestinal dysfunction. For today the only way to avoid dangerous consequences Gluten intolerance – completely avoid gluten.
Italian scientists conducted a serious analysis of different varieties of cereals and determined that sorghum does not contain gluten. This means that this product is completely safe for people with celiac disease.
Source of fiber
One of the biggest benefits of eating whole grains is their high fiber content. The same cannot be said about refined grains. Sorghum does not have an inedible shell, like many other grains, so these seeds are eaten whole. And this says that in any case, sorghum is a real storehouse of fiber. Fiber-rich foods are important for digestive system. Such food supports healthy hormonal levels and prevents cardiovascular diseases. In addition, foods rich in fiber have a lower glycemic index, making them beneficial for people with diabetes.
Every 100 g of sorghum contains approximately 7 g of dietary fiber, mostly insoluble. But besides it, beta-glucan was found in the grains, known for its prebiotic properties and ability to lower cholesterol. In other words, beta-glucan enhances beneficial influence fiber.
In addition, studies show that consuming whole grains reduces mortality from cardiovascular diseases, and also reduces the amount of cholesterol in the blood, promotes proper blood clotting.
Antioxidant food
Sorghum contains many beneficial phytochemicals that act as antioxidants in the body. This cereal is considered one of the best sources tannins, phenolic acids, anthocyanins, phytosterols. Many of them are present in grains in quantities exceeding the content in berries and fruits.
Antioxidants are useful for humans as substances that slow down the aging process. Increasingly, science is showing that antioxidant-rich foods are important for preventing heart disease, cancer, type 2 diabetes and some neurological diseases.
The polyphenolic substances contained in this grain are useful for strengthening the immune system and also effectively protect the body from harmful effects tobacco and alcohol.
Improves the functioning of the digestive system
As already mentioned, sorghum supplies the body with large portions of fiber. And this ingredient is the most important for proper operation digestive system. Fiber is called the best medicine against constipation. In addition, do not forget that dietary fiber helps regulate cholesterol levels, prevent the formation of kidney stones and gallbladder, and are also useful in the prevention of hemorrhoids and diverticulitis.
Prevents cancer
Several phytochemicals in sorghum have been laboratory proven to inhibit the growth of cancer cells, especially in the case of skin or gastrointestinal cancers. Long-term studies have confirmed the benefits of sorghum in reducing the incidence of esophageal cancer. Sightings have been made around the world, including parts of Africa, Russia, India, China and Iran.
Scientists have found in sorghum grains chemical compound 3-Deoxyanthoxyanin, which has anti-cancer properties. By the way, studies have shown that the amount of this substance in different varieties crops are not the same: the darker the grains, the more useful anti-cancer substances they contain.
Beneficial for people with diabetes and obesity
Sorghum is a source of complex carbohydrates that are absorbed by the body more slowly, which means they do not cause sudden spikes in blood glucose.
That is, the influx of energy against the background of consumption of dishes made from this grain is slower and more measured. This is why sorghum is recommended for people who want to lose weight. excess weight, and are also advised to include in the diet of people with diabetes. In particular, this grain is a dietary alternative to pasta or rice. But you shouldn’t overuse porridge either.
Possible side effects
Like most grains, sorghum contains some substances that impair the bioavailability of the minerals it contains. These inhibitors are concentrated mainly in the outer shell of the grains. But there is also good news: soaking sorghum in slightly acidified water ( lemon juice or apple cider vinegar) will help neutralize these dangerous substances.
Another caution relates to the high fiber content of the product. To prevent constipation from eating a lot of fiber, it is important to drink plenty of fluids. In addition, fiber is contraindicated during exacerbations of gastrointestinal diseases.
If you are going to try sorghum for the first time in your life, then it is advisable to start with a small portion of the product and let your body get used to the new product. Only after this can grain be included in the diet on an ongoing basis.
What is sorghum good for?
Certain varieties of sorghum enter the human diet in the form of whole grains or ground into flour. Also, some varieties of the crop are used as feed for livestock and birds. But the benefits of the plant do not end there. The red pigment, extracted from a plant in Africa, is still used to dye leather. The strong stems of sorghum are suitable for making baskets, and from technical grade make brooms, brooms, fabrics and paper. This grass also serves as a raw material for the production of ethanol, which is then used as biofuel. And in cosmetology, crushed grains are added to mixtures of body scrubs and skin masks. The plant extract is included in skin care products as a component that promotes rejuvenation, toning and improving the structure of the skin.
How to cook properly
Sorghum can be eaten in different forms: as a whole grain or as flour for gluten-free baking. By the way, some gourmets say that sorghum flour is more reminiscent of wheat flour than other gluten-free flours. Many people use sorghum flour to make tortillas (depending on the ingredients, you can make sweet, savory or unleavened tortillas) and different types baking. The flour from this cereal is beige or white, with a soft texture and a delicate, slightly sweet taste. But you need to know about the features of this product. It has a high starch content (almost 70%). This means that in order to give the dough viscosity, it must be kneaded in hot water.
The grain is used to prepare milk porridges, dishes reminiscent of pilaf, and boiled grains are added to salads. But it is worth knowing that sorghum absorbs moisture more than other grains, which means it must be boiled in a large amount of water. Porridge is prepared according to the same principle as other cereals. By the way, if you soak the grains for 6-8 hours before cooking, they will cook faster. Sorghum and water are taken in proportions of 1:3.
The grain can also be used as an ingredient in breakfast cereals, cakes, snack foods, and the variety known as lemongrass is used as a seasoning. In addition, it is used in the production of fermented alcoholic and non-alcoholic drinks. And the juice extracted from the cane of this culture has the properties of a good sweetener. But with the popularization of glucose, the demand for sorghum syrup has sharply decreased.
Many people know sorghum exclusively as a material for making brooms. But if you learn more about this culture, it becomes clear that the main role This herb has a completely different purpose - to give a person health and energy.
Sorghum - unique plant, whose history dates back several thousand years. In India, China and Africa it was used to make flour, from which flat cakes were subsequently baked. Despite the fact that over time, sorghum began to lose its position, about 70 million tons of this cereal are harvested annually in the world. After reading this article, you will learn what sorghum is.
Where is this crop grown?
This plant also has another name. In some countries it is known as Its homeland can be considered the northeastern part of Africa. This crop began to be grown in the 6th century BC. In ancient times, it was widespread throughout the African continent. Its inhabitants still use this cereal for food to this day. Those who do not know what sorghum is will probably be interested in the fact that it began to be cultivated in Europe only in the 15th century, and was brought to America two more centuries later. In Ethiopia and Sudan, a large number of varieties of this plant are still cultivated.
Sorghum: description
This heat-loving plant It can be not only one-year, but also multi-year. Outwardly, it is very similar to ordinary corn. The height of the thick, hard, erect, well-leafed stem, filled with spongy tissue, often reaches three meters. This culture is well developed. It penetrates deep into the soil and disperses into different sides at a distance of 60 centimeters to one and a half meters. For those who are interested in what sorghum is, it would not hurt to know that the inflorescence of this plant is called a panicle, and the fruit is a caryopsis. The cereal itself has different colors. Its grain can be either white or black.
It is cultivated in regions with hot climates. In this case, its yield is about 20 centners per hectare. Low-growing varieties are grown for grain.
Popular varieties of sorghum
Modern scientists know more than sixty cultivated and wild varieties of this cereal. The vast majority of them grow in southwestern Asia, Australia, Africa, Ukraine, Moldova, Russia and Europe. The most popular varieties are:
- Grain sorghum, a photo of which will be presented in this article. Visually, it is very similar to millet. The seeds of this plant are light yellow or black-brown in color. They are mainly used for industrial production cereals, starch, flour and alcohol. Bread and various confectionery products are baked from ground grain.
- Sweet sorghum, the stems of which are widely used in industrial production for the production of molasses and sweet syrups.
- Grass sorghum has a soft core that makes it used as feed for livestock.
- Industrial sorghum, valued for its straw, used for the production of wickerwork, paper and even household brooms.
- Lemongrass is effectively used as a seasoning for all kinds of meat, fish and vegetable dishes. It goes well with ginger and hot pepper. Plus, everything else is made from it essential oil, successfully used in the food, perfume and pharmaceutical industries.
and composition of sorghum
One hundred grams of this cereal contains about 68 grams of carbohydrates. It also contains ash, fiber, water, fats and proteins. For those who already understand what sorghum is, it will be useful to know that its energy value is 340 kilocalories.
It contains quite a lot of riboflavin, biotin, thiamine, niacin, folic and ascorbic acids. The plant is also rich in various micro- and macroelements, including zinc, magnesium, phosphorus, potassium, calcium, manganese and selenium. It also contains substances such as molybdenum, iron and copper.
How is this plant useful?
Due to its high protein and carbohydrate content, sorghum is considered a highly nutritious grain. The thiamine present in it helps improve appetite and normalize gastric secretions. Regular consumption of sorghum improves the functioning of the brain and cardiovascular system.
This plant contains powerful antioxidants that protect the human body from negative impact external factors. The concentration of polyphenolic compounds present in sorghum is twelve times higher than in blueberries.
Thanks to the presence of vitamins H and PP, this cereal promotes the breakdown of fats and accelerates metabolism. Regular consumption of sorghum stimulates the synthesis of amino acids. This product activates bone cell renewal processes. It is recommended to include it in the diet of people diagnosed with diabetes, as it regulates blood sugar concentrations and stimulates the production of hemoglobin. Sorghum is indicated for disorders of the nervous system, skin diseases and gastrointestinal problems.