Description

Sorghum is a cereal grain, the edible seed of a grass plant, and is known for its nutritional value and versatility. It's the fifth most produced cereal crop globally, after rice, wheat, corn, and barley. Originating in Africa, sorghum is now grown worldwide and used for various purposes, including food for humans and animals, and even for making biofuels. Key characteristics and uses: Nutritional Value: Sorghum is a good source of essential vitamins, minerals, fiber, antioxidants, and protein. Gluten-Free: Sorghum flour is naturally gluten-free, making it a suitable alternative for those with celiac disease or gluten intolerance. Versatile Grain: Sorghum can be cooked and eaten like rice or porridge, added to baked goods, popped like popcorn, or used in various other culinary applications. Global Importance: It's a staple food in parts of Africa and Asia and a significant crop in the United States, where it's used for animal feed and biofuel production. Food Uses: Sorghum can be used to make flour, syrup, and even popped like popcorn. Other Uses: It is also used for livestock feed, building materials, and even brooms.