Sorghum

It’s known as a very environmentally-friendly crop because it doesn’t use as many natural resources to grow as other grains. This makes it an ideal livestock feed — something it’s often used for.

It’s versatile in the ways that it can be cooked, making it great for including in all kinds of meals. Plus, its many forms allow it to be used across all types of cooking — it even comes as a syrup!

 

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Description

Sorghum, (Sorghum bicolor), also called great millet, Indian millet, milo, durra, orshallu.

In India sorghum is known as jowar, cholam, or jonna, in West Africa as Guinea corn, and in China as kaoliang. Sorghum is especially valued in hot and arid regions for its resistance to drought and heat.

It contains calcium and small amounts of iron, vitamin B1, and niacin. For human consumption, the gluten-free grain is usually ground into a meal that is made into porridge, flatbreads, and cakes. The characteristic strong flavour can be reduced by processing. The grain is also used in making edible oil, starch, dextrose (a sugar), paste, and alcoholic beverages.

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