Post by Trade Coach on Dec 30, 2017 20:23:06 GMT 1
Sorghum is the broad term for an entire genus of grasses that are native to tropical and subtropical regions around the world. While there are more than 30 different species of sorghum, while the others are primarily used as a fodder for animals. The important species for humans, sorghum bicolor, is native to Africa, but can now be found all around the worLd as a staple food. It is also cultivated in many different countries, sorghum is primarily used in the production of alcoholic beverages and even bio-fuels around the world it is widely considered the fifth most important cereal crop in the word.
The versatility of sorghum, combined with the fact that it is acceptable for people with wheat allergies to eat, makes it extremely important as a staple crop in the world. Furthermore, the vast health benefits associated with sorghum make it a great alternative to other types of grains, grasses, and cereals that are commonly consumed across the globe. Sorghum (sorghum bicolor), also called great millet, Indian millet, milo durra, orshallu cereal grain plant of the grass family(poaceae) and its edible starchy seeds. The plant likely originated in Africa, where it is a major food crop and has numerous varieties, including grain sorghums, used for food’ grass sorghums, grown for hay and fodder: and broomcorn, used in making brooms and brushes. 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
Sorghum is a strong grass and usually grows to a height of 0.6 to 2.4 meters (2 to 8 feet). Sometimes reaching as high as 4.6 meters (15 feet). Stalks and leaves are coated with a white wax and pith or central portion of the stalks of certain varieties is juicy and sweet. The leaves are about 5 cm (2.5 feet) long. The tiny flowers are produced in panicles that range from loose to dense; each flower cluster bears 800-3,000 kernels. The seeds vary widely among different types of color, shape, and size, but they are smaller than those of wheat.
Sorghum is of a lower feed quality than corn (maize). It is high in carbohydrates, with 10 percent protein and 3.4 percent fat, and contains calcium and small amounts of iron, vitamin B, 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 flavor can be reduced by processing. The grain is also used in making edible oil, starch, dextrose (a sugar), paste, and alcoholic beverages. The stalks are used as fodder and building materials. Sweet sorghums, or sorgos, are grown mainly in the United States and southern Africa for forage and for syrup manufacture and are sometimes used in the production of ethyl alcohol for biofuel.
Sorghum Nutrition Facts
Sorghum is a powerhouse in terms of nutrients. When included in the diet it can provide vitamins like niacin, riboflavin, and thiamin, as well as high levels of magnesium, iron, copper, calcium, phosphorous, and potassium, as well as nearly half the daily, required intake of protein and a very significant amount of dietary fiber (48% of the recommended intake).
Health Benefits of Sorghum
The health benefits of sorghum in relation to our digestive process are innumerable. It helps in treating many diseases as well. Let’s discuss the benefits in details.
Improves Digestive Health
It seems like many healthy foods contain some amount of dietary fiber, which greatly improves the functionality of the digestive system. However, sorghum is one of the best foods out there for dietary fiber. A single serving of sorghum contains 48% of your daily recommended intake of dietary fiber, means that your digestive tract will keep your food moving along rapidly, preventing cramping, bloating constipation, stomach aches, excess gas, and diarrhea. Furthermore, excess amounts of fiber in the body helps to scrape off dangerous cholesterol (LDL), which helps to improve heart health and protect your body from conditions like atherosclerosis, heart attack, and stroke.
Cancer Prevention
The bran layer of the sorghum grains contains important antioxidants that are not found in other types of food. These antioxidants have been directly connected to a reduced chance of developing various types of cancer, including esophageal cancer, particularly in comparison to people who regularly eat wheat and corn. Antioxidants are the beneficial compounds that neutralize and eliminate free radicals in the body, which often cause healthy cells in the body to mutate into cancerous cells.
Diabetes Control
Excessive carbohydrates break down into simple sugars and wreak havoc on the glucose levels in the body, leading to diabetes, or causing chaos for people who already suffer from this disease. However, the tannin rich bran of sorghum actually has enzymes that inhibit the absorption of starch by the body, which can help to regulate insulin and glucose levels in the body, which can help to regulate insulin and glucose levels in the body. By keeping these levels balanced, diabetics won’t suffer as may plunges and spikes in their glucose levels, thereby preventing diabetic shock and other health.
The versatility of sorghum, combined with the fact that it is acceptable for people with wheat allergies to eat, makes it extremely important as a staple crop in the world. Furthermore, the vast health benefits associated with sorghum make it a great alternative to other types of grains, grasses, and cereals that are commonly consumed across the globe. Sorghum (sorghum bicolor), also called great millet, Indian millet, milo durra, orshallu cereal grain plant of the grass family(poaceae) and its edible starchy seeds. The plant likely originated in Africa, where it is a major food crop and has numerous varieties, including grain sorghums, used for food’ grass sorghums, grown for hay and fodder: and broomcorn, used in making brooms and brushes. 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
Sorghum is a strong grass and usually grows to a height of 0.6 to 2.4 meters (2 to 8 feet). Sometimes reaching as high as 4.6 meters (15 feet). Stalks and leaves are coated with a white wax and pith or central portion of the stalks of certain varieties is juicy and sweet. The leaves are about 5 cm (2.5 feet) long. The tiny flowers are produced in panicles that range from loose to dense; each flower cluster bears 800-3,000 kernels. The seeds vary widely among different types of color, shape, and size, but they are smaller than those of wheat.
Sorghum is of a lower feed quality than corn (maize). It is high in carbohydrates, with 10 percent protein and 3.4 percent fat, and contains calcium and small amounts of iron, vitamin B, 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 flavor can be reduced by processing. The grain is also used in making edible oil, starch, dextrose (a sugar), paste, and alcoholic beverages. The stalks are used as fodder and building materials. Sweet sorghums, or sorgos, are grown mainly in the United States and southern Africa for forage and for syrup manufacture and are sometimes used in the production of ethyl alcohol for biofuel.
Sorghum Nutrition Facts
Sorghum is a powerhouse in terms of nutrients. When included in the diet it can provide vitamins like niacin, riboflavin, and thiamin, as well as high levels of magnesium, iron, copper, calcium, phosphorous, and potassium, as well as nearly half the daily, required intake of protein and a very significant amount of dietary fiber (48% of the recommended intake).
Health Benefits of Sorghum
The health benefits of sorghum in relation to our digestive process are innumerable. It helps in treating many diseases as well. Let’s discuss the benefits in details.
Improves Digestive Health
It seems like many healthy foods contain some amount of dietary fiber, which greatly improves the functionality of the digestive system. However, sorghum is one of the best foods out there for dietary fiber. A single serving of sorghum contains 48% of your daily recommended intake of dietary fiber, means that your digestive tract will keep your food moving along rapidly, preventing cramping, bloating constipation, stomach aches, excess gas, and diarrhea. Furthermore, excess amounts of fiber in the body helps to scrape off dangerous cholesterol (LDL), which helps to improve heart health and protect your body from conditions like atherosclerosis, heart attack, and stroke.
Cancer Prevention
The bran layer of the sorghum grains contains important antioxidants that are not found in other types of food. These antioxidants have been directly connected to a reduced chance of developing various types of cancer, including esophageal cancer, particularly in comparison to people who regularly eat wheat and corn. Antioxidants are the beneficial compounds that neutralize and eliminate free radicals in the body, which often cause healthy cells in the body to mutate into cancerous cells.
Diabetes Control
Excessive carbohydrates break down into simple sugars and wreak havoc on the glucose levels in the body, leading to diabetes, or causing chaos for people who already suffer from this disease. However, the tannin rich bran of sorghum actually has enzymes that inhibit the absorption of starch by the body, which can help to regulate insulin and glucose levels in the body, which can help to regulate insulin and glucose levels in the body. By keeping these levels balanced, diabetics won’t suffer as may plunges and spikes in their glucose levels, thereby preventing diabetic shock and other health.