Syrups, sorghum
* 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 | 0.1 MG | 8% | |
| Riboflavin | 0.2 MG | 12% | |
| Niacin | 0.1 MG | 1% | |
| Pantothenic acid | 0.8 MG | 16% | |
| Vitamin B-6 | 0.7 MG | 39% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 13.3 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 150 MG | 12% | |
| Iron, Fe | 3.8 MG | 21% | |
| Magnesium, Mg | 100 MG | 24% | |
| Phosphorus, P | 56 MG | 4% | |
| Potassium, K | 1,000 MG | 21% | |
| Sodium, Na | 8 MG | 0% | |
| Zinc, Zn | 0.4 MG | 4% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 1.5 MG | 67% | |
| Selenium, Se | 1.7 UG | 3% |
Nutrition Highlights
- Very low in fat (0g per 100g).
- Good source of Iron, Fe (21% DV).
- Good source of Magnesium, Mg (24% DV).
- Good source of Potassium, K (21% DV).
- Rich source of Manganese, Mn (67% of Daily Value per 100g).
- Good source of Vitamin B-6 (39% DV).
About Syrups, sorghum
This thick, amber-colored liquid is derived from the juice of sorghum cane, a cereal grain plant grown primarily in the southern United States. The juice is extracted, boiled down, and concentrated to create a syrup with a rich, earthy sweetness and a slightly tangy finish. Unlike refined sugar syrups, it retains more of the plant's natural compounds, though its nutritional profile is still dominated by simple carbohydrates. With 290 calories per 100 grams and no protein, fat, or fiber, it's an energy-dense sweetener that provides quick fuel but lacks the satiety or nutrient diversity of whole foods.
In the kitchen, it's valued for its deep flavor and versatility. It can be drizzled over biscuits, pancakes, or cornbread, stirred into hot cereals, or used as a sweetener in baked goods like cookies and gingerbread. Some cooks blend it with butter for a spread or use it to glaze roasted vegetables and meats, where its caramel-like notes enhance savory dishes. While it can replace other liquid sweeteners like molasses or honey, its distinct taste makes it a signature ingredient in certain regional recipes. Because it's essentially pure sugar, moderation is key—especially for those managing blood sugar levels or aiming to reduce added sugar intake.
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