It is a nutritional powerhouse. Rich in protein, iron and dietary fiber. Unlike other grains it has no inedible hull, which allows us to eat the entire grain and reap the benefits. Just ½ cup of cooked sorghum packs 6.4 grams of fiber and 4 grams of protein! The high fiber content helps slow digestion and results in a steady source of energy without blood sugar spikes. It is rich in iron (15% DV) and phosphorus (13% DV), which foster red blood cell development and bone health.
It can be eaten like oatmeal or porridge or used in a cold grain salad. Sorghum is an excellent substitute for rice (Use a 3:1 water to sorghum ratio for cooking). When ground into flour, whole grain sorghum is an excellent substitute for whole-wheat flour and can be used to make pancakes or quick breads.
It can also be roasted.
Calories per 100 gm – 339