Sorghum grain
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.3 MG | 28% | |
| Riboflavin | 0.1 MG | 7% | |
| Niacin | 3.7 MG | 23% | |
| Pantothenic acid | 0.4 MG | 7% | |
| Vitamin B-6 | 0.4 MG | 26% | |
| Folate, total | 20 UG | 5% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.5 MG | 3% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 3.4 MG | 19% | |
| Magnesium, Mg | 165 MG | 39% | |
| Phosphorus, P | 289 MG | 23% | |
| Potassium, K | 363 MG | 8% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 1.7 MG | 15% | |
| Copper, Cu | 0.3 MG | 32% | |
| Manganese, Mn | 1.6 MG | 70% | |
| Selenium, Se | 12.2 UG | 22% |
Nutrition Highlights
- Good source of protein with 10.6g per 100g.
- High in dietary fiber (6.7g per 100g), supporting digestive health.
- Good source of Magnesium, Mg (39% DV).
- Good source of Phosphorus, P (23% DV).
- Good source of Copper, Cu (32% DV).
- Rich source of Manganese, Mn (70% of Daily Value per 100g).
About Sorghum grain
This ancient grain is a staple in many parts of the world, particularly in Africa and Asia, where it's valued for its drought resistance and nutritional density. It's a gluten-free whole grain that provides a substantial amount of plant-based protein, making it an excellent choice for vegetarians and vegans. With nearly 11 grams of protein per 100 grams, it offers more protein than many other grains. Its high fiber content supports digestive health and helps maintain steady blood sugar levels, while the complex carbohydrates provide sustained energy. The grain is also rich in antioxidants, particularly phenolic compounds, which may help reduce inflammation and support overall health.
In the kitchen, this versatile grain can be prepared in numerous ways. It can be cooked whole and used as a side dish similar to rice or quinoa, or ground into flour for gluten-free baking. The whole grains work well in salads, soups, and stews, where they add a pleasant chewy texture. When popped like popcorn, they make a nutritious snack. The flour is commonly used to make flatbreads, pancakes, and other baked goods, particularly in regions where wheat is less available or for those following gluten-free diets. Its mild, slightly nutty flavor makes it adaptable to both sweet and savory dishes.
Compare Sorghum grain
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