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).
Sorghum does not have an inedible hull, unlike many whole grains. This means that the majority of its nutrients are maintained, even through the cooking process. Sorghum is high in antioxidants, which may lower the risk of conditions such as diabetes, heart disease, cancer and neurological diseases. Some researchers believe that sorghum also has powerful cholesterol reducing properties.
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.
Sorghum has a mildly sweet flavor which makes it adaptable to many dishes. Ground sorghum can be substituted for wheat flour in most recipes and it also works to improve the texture of other dishes. Because sorghum is relatively new to the North American diet, it is still being experimented with as a food source.
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