Sorghum Grain Nutrition
Sorghum, or grain sorghum, grown in the United States, is the nation's third most important cereal crop. In the world, sorghum ranks as the fifth most important crop due to its many nutritional benefits.
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Description
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Sorghum comes from the flowering plant of the Poaceae family. There are many species and sub-species of sorghum, with sorghum grain being the most common.
Features
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Sorghum grain has nutritional benefits due to its rich antioxidant properties. Additionally, sorghum is gluten-free, making it acceptable for people who are allergic to wheat.
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Nutritional Data
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According to Nutrition Data, one cup of sorghum grain has 22g of protein, 12g of dietary fiber, and will provide 47 percent of the recommended daily value of iron based on a 2,000 calorie diet.
Nutrient Balance Indicator
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A nutrient balance indicator shows how complete a food is with regard to fiber, protein, minerals and commonly consumed nutrients. A cup of sorghum grain has a completeness score of 25, according to Nutrition Data. In addition to the large amount of protein and iron in sorghum grain, one cup also has 30 percent of the RDA for thiamin, 16 percent of the RDA for riboflavin and 28 percent of the RDA for niacin, as well as 55 percent RDA for phosphorus and 19 percent RDA for potassium.
Uses
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Sorghum grain is used for human nutrition in flour and porridge. The grain is also used as animal feed and in non-food items such as fences, cooking fuel, dye, biodegradable packaging and, more recently, to make ethanol.
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