> > > >

Sorghum



Sorghum is a cereal grass with broad corn-like leaves and large clusters of grain atop tall stalks. In Africa, where Sorghum is believed to have originated, it is an important food grain, as well as a basic ingredient in beer. In tropical areas, it is a basic cereal, as wheat is for us. Worldwide, it is the third largest food grain -- more than 50% of it is grown for human consumption (as opposed to animal feed.)

In the American South, the grain from Sorghum would be used for grain products, then the stalks would be made into Sorghum Molasses. It's easy to see why southern farmers were so found of this crop.

Sorghum is sold in these forms: wheat berries, pearled grain, gluten-free flour, and Sorghum Molasses (the cane is pressed to extract the juice, then boiled down to create a golden syrup which is popular in many parts of the States.)

Nutrition Facts
Per 100 g (3.5 oz)
Amount
Fat
2.8 g
Protein
10 g
Calcium
30 mg
Potassium
350 mg


Storage Hints

Store at room temperature


History Notes

Sorghum originated in East Africa, and was being grown in India by 1000 BC. It reached America, carried by the slave traders, in the early 1800s.


Sorghum Molasses was a favourite sweetener, particularly in the American South, during the 1800s and early 1900s. Around the end of World War I refined sugar products became more readily available and less expensive, thus causing a decline in the use of Sorghum as a sweetener. Due to its calcium and potassium content, it has slightly more nutritive value than many other sweeteners.

See also:

Grains

Amaranth; Barley; Buckwheat; Cereals; Corn; Flax; Grains; Kamut; Millet; Oats; Quinoa; Red River Cereal; Rice; Rye; Sorghum; Spelt; Teff; Triticale; Wheat

Please share this information with your friends. They may love it.

Also called:

Sorghum vulgare (Scientific Name)

Citation

Oulton, Randal. "Sorghum." CooksInfo.com. Published 16 March 2003; revised 16 August 2005. Web. Accessed 12/14/2017. <http://www.cooksinfo.com/sorghum>.

© Copyright 2017. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:

Comments