15 Scrumptious Sorghum Recipes (Savory & Sweet!) (2024)

FAQs

Does sorghum raise blood sugar? ›

Sorghum is rich in phytochemicals that have been reported to have glucose-lowering (7) and cholesterol-lowering properties (8). Scientific evidence has also shown that sorghum extracts has hypoglycemic activity in diabetic rats, thus helping to control the negative effects of DM (9, 10).

Sorghum syrup is also a healthier alternative sweetener. It has a slightly lower glycemic index than refined sugar and high fructose corn syrup, meaning that it will not spike blood sugar levels as drastically as its more highly processed counterparts.

Sweet sorghum is predominantly grown for sorghum syrup. Unlike grain sorghum, sweet sorghum is harvested for the stalks rather than the grain and is crushed like sugar cane or beets to produce a syrup.

Some sorghum varieties are used for dyeing textiles or leathers (Ecoport, 2009). In animal nutrition, grain sorghum is mostly used as an energy source and is a good feedstuff for poultry, pigs and ruminants. The stalks remaining after harvest can be grazed as some varieties stay green for a long period of time.

Pregnancy and breast-feeding: There isn't enough reliable information to know if sorghum is safe to use when pregnant or breast-feeding. Stay on the safe side and avoid use.

West African Sorghum bicolor Leaf Sheaths Have Anti-Inflammatory and Immune-Modulating Properties In Vitro - PMC.

The USDA recognizes sorghum as 100% gluten-free, meaning it's safe for people with Celiac's Disease and gluten intolerance to eat on a regular basis. Both sorghum flour and whole-grain sorghum are great substitutes for wheat-based recipes.

Analyzing fermentation profiles across diverse human microbiomes, they discovered that grain from parental lines of sorghum stimulate growth of many species of gut microbes that are known to be beneficial to our health whereas grain from waxy derivatives lacks this capacity.

Sorghum is a versatile crop, serving as an excellent substitute for rice, oatmeal, and other grains such as quinoa and barley.

Nutritious. Whole grain sorghum is an excellent source of 12 essential nutrients. A serving of cooked whole grain sorghum provides more than double the amount of protein as a serving of quinoa. One half-cup serving of cooked whole grain sorghum has nearly double the iron as a 3-ounce sirloin steak.

Is sorghum better for you than popcorn? ›

Popped sorghum is smaller, sweeter, and more nutrient-dense than popcorn. It also has fewer calories and less fat. But like popcorn, you can pop it in the microwave or on the stove.

Sorghum bicolor, commonly called sorghum (/ˈsɔːrɡəm/) and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a species in the grass genus Sorghum cultivated for its grain. The grain is used for food for humans; the plant is used for animal feed and ethanol production.

Sorghum originated in the heart of Africa and was domesticated around 8000 BCE in Ethiopia and Sudan. It later spread to East and South Africa. Wall paintings and archaeological excavations have provided evidence of the cultivation of sorghum in Egypt in the 7^th century BCE.

Sorghum is a non-GMO, gluten free, ancient grain that is most commonly used as feed for livestock but is also a popular food grain for people residing in Asia and Africa.

Sorghum is used in the U.S. for animal feed, ethanol production, as a human food and is exported. It is also used in several other products. Archer Daniels Midland produces wallboard for the housing industry using sorghum.

Whole Grains

Some common whole-grain foods are brown rice, quinoa, amaranth, oats, and whole-grain bread. Oats are whole grains that have been shown to improve glycemic control and insulin sensitivity, which, in turn, help keep blood sugar levels low. 3 Overnight oats make an easy and quick breakfast.

Sorghum molasses contains higher amounts of some nutrients than molasses, such as phosphorus and zinc, and it is lower in sodium.

Many intact grains are low GI, including oats, rye, barley, quinoa, amaranth, buckwheat, some rice varieties. Refined grain foods with a lower GI should be eaten in preference to higher GI varieties. Low GI refined grain foods include sourdough bread, pasta, low GI rice and some breads and breakfast cereals.

Sorghum can be a good alternative to gluten-containing grains like wheat if you're following paleo or another grain-free diet. For those looking for a gluten-free grain, sorghum is a super healthy option. You can replace gluten-containing flour with sorghum in baked products like bread, cookies, or other desserts.