The Nutritional Properties Of Sorghum

Today we want to tell you about the nutritional properties of sorghum, also called sorghum, We will also tell you how to use it in the kitchen.

Sorghum is a grain suitable for direct human consumption or for the production of alcoholic beverages. It is also popular as animal feed because it has a high nutrient density.

It is important to note that sorghum is rare in most western countries when it comes to human nutrition. However, you can use it to your advantage as it is a food high in complex carbohydrates and fiber.

The nutritional properties of sorghum

As we mentioned, sorghum contains a large number of carbohydrates. To be more specific, it contains 72 grams per 100 grams of grains. Energetically, it provides 329 kilocalories and the presence of proteins is 10.6 grams. Fats are less significant, as they contain only 3.4 grams of fat per 100 grams.

Among the micronutrients, vitamin B3 stands out, with 3.7 milligrams, and vitamin B9 with 20 milligrams. It contains only 2 grams of sodium, so it is also suitable for people with hypertension problems. It also contains minerals, such as calcium, iron, potassium and phosphorus.

The benefits of sorghum

Thanks to the nutritional properties of sorghum, it is beneficial for the body. We’ll tell you more about those benefits and the position of science in this regard.

Reduces risk of constipation

Fiber has been proven to be an important nutrient for maintaining a healthy digestive system. Fiber reduces the risk of constipation by increasing the size of the faecal bolus and the motility of the bowel, promoting the rate of transit.

This is produced by stimulation of the mechanoreceptors located in the walls of the digestive tract. They send a nerve signal that triggers more intense peristaltic movements.

Regulation of blood pressure with sorghum

High sodium consumption is negative for maintaining normal blood pressure. However, the properties of potassium to perform the opposite function are interesting in terms of compensation.

According to research published in the International Journal of Cardiology, this mineral is actually a blood pressure lowering agent. The good news is that sorghum contains significant concentrations of potassium. For this reason, it may be a good idea to include it in the diet of people with heart disease.

Increased bone density

Calcium is one of the elements that determine bone density. However, there is some evidence that its assimilation at the gut level is much greater when vitamin D levels are adequate.

Either way, proper intake of the mineral in the diet significantly reduces the risk of osteoporosis. Sorghum contains calcium, so the presence of this grain in the diet is considered positive for bone health.

The contraindications of sorghum

Sorghum contains a substance, hydrocyanic acid, which can cause health problems if consumed in excess. To avoid problems, avoid the leaves and stem, as this is where the highest concentration of the toxicant is found.

It’s also a good idea to boil it for 45 minutes to inactivate the remaining substance. Otherwise, problems such as headaches may arise.

Also keep in mind that there are people who are allergic to this food. In this case, you should not include it in your diet, because of the reaction it causes. It can lead to serious conditions, such as shock.

How can you use sorghum in cooking?

Sorghum is used in cooking like any other grain. The best way is to boil it with water, as we have already mentioned, for at least 45-60 minutes over medium heat.

Then you can prepare it as a side dish with meat, as an addition to a sauce or even as part of a salad. It’s important not to exceed the cooking time so you don’t get a gum-like texture, which can be unpleasant.

Sorghum is a gluten-free alternative

Sorghum is a grain that can perform the function of many other grains that are part of your regular diet. It has the advantage of not containing gluten, so it is suitable for people with celiac disease and those with gluten intolerance. However, certain precautions must be taken when cooking to avoid its toxicity.

It is an excellent option to supplement your fiber intake and also ensure the intake of complex carbohydrates with a low glycemic value. It pairs well with sauces and makes a fantastic garnish.

So, now that you know the nutritional properties of sorghum, what are you waiting for? Give it a try!