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Sorghum

an ancient grain that has been used as food since prehistoric times. Known as millet or pearl barley. Sorghum is a gluten-free grain that is high in protein and fiber. It contains essential vitamins and minerals, making it a good source of nutrition for people on a vegetarian diet.

Learn about its history, nutritional benefits, and how it compares with other grains.
First cultivated by Native Americans more than 5,000 years ago. Today, sorghum grown worldwide and the oldest crops still being harvested today.

History
A cereal crop that originated in Africa and Asia. In fact, sorghum was domesticated in what is now Sudan at least 6,000 years ago. Sorghum is a gluten-free grain that contains high levels of protein and fiber.

Nutrition
Rich in vitamins A, B1, B2, C, E, K, calcium, iron, magnesium, phosphorus, potassium, zinc, and copper. It’s low in sodium and cholesterol. Sorghum is also a good source of dietary fiber.

Sorghum vs Other Grains.
Often confused with other grains because it looks similar. However, is not a true cereal grain. Instead, it’s actually a grass seed. Primarily in Africa, India, China, and Australia.

Learn about this versatile crop with these facts and benefits.
A good source of protein and fiber. It contains more than twice as much protein as wheat and four times as much as corn. In addition, is gluten free and low in fat. It’s a good source of iron, calcium, magnesium, phosphorus, zinc, and vitamin B6.

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