By Chisom Ibemere
Sorghum is a cereal grain used as a natural fuel source which is produced around the globe. Its whole grain is commonly used in baking, while its syrup is used as a sweetener.
Sorghum is a member of the grass family, Poaceae. It is basically small, round, and usually white or pale yellow with some varieties as red, brown, black, or purple.
Sorghum is packed with antioxidants, which help protect your cells from damage caused by free radicals. It is an excellent alternative to wheat flour for those with gluten sensitivity or celiac disease.
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Sorghum is high in fibre, which helps promote healthy digestion and bowel function. It has a low glycemic index, meaning it doesn’t cause a rapid spike in blood sugar levels.
Sorghum is high in complex carbohydrates, which provide a sustained source of energy throughout the day. It is a good source of calcium and magnesium, both of which play a vital role in maintaining healthy bones.
Sorghum contains compounds that have anti-inflammatory properties, which may help reduce inflammation in the body. It is high in zinc and iron, both of which are essential for a healthy immune system.
Sorghum has been found to help reduce cholesterol levels, which may lower the risk of heart disease. It is rich in vitamin E, which helps protect the skin from damage caused by UV rays and other environmental toxins.
