This information is excerpted from The Nutriflex Eating Better Program GuideCompiled by Teresa Ann Dorian, Ph.D. The guide is out of print.

HISTORY:

Sorghum, an important grain in much of Asia (including India and China) and Africa, is resistant to drought and will grow where rice or wheat won't. Worldwide, sorghum is the third largest cereal crop; thousands of acres a year are used to grow it in the U.S. (although here it is used almost exclusively as feed for cattle).

CHARACTERSTICS:

The small, round seeds are somewhat larger than those of millet and grow in clusters at the end of a strong stalk. This stalk is the source of an excellent sweetener called sorghum molasses. As of this writing, Sorghum has not undergone USDA nutritional analysis but it is known to contain very high quality protein that is deficient only in the amino acid lysine.

AMARANTH	KAMUT	SPELT	OATS	MILLET
BARLEY	BROWN RICE	CORN	QUINOA	RYE
BLUE CORN	TRITICALE	WHEAT	WILD RICE	SORGHUM

Carol Stiles, Healthykitchens, Victoria B.C., V0R 1N1, Tel: 250-701-0864, Toll Free: 1-888-735-1044, Fax: email: carol@healthykitchens.com