Description

Sorghum millet (Sorghum bicolor) is a versatile, drought-resistant grain with a mild, nutty flavor. It has a chewy texture and can be used in various culinary applications. Sorghum is an ancient grain, known for its ability to thrive in harsh climates and poor soil conditions.

**Origin:**

Sorghum originated in Africa and has been cultivated for thousands of years. It is now grown in many parts of the world, including Asia, the Americas, and Australia.

**Local Names:**

– **Hindi**: Jowar

– **Tamil**: Cholam

– **Telugu**: Jonna

– **Kannada**: Jola

– **Marathi**: Jwari

– **Bengali**: Jowar

**Available Forms:**

– Whole grains

– Flour

– Flakes

– Syrup (Sorghum syrup)

**Nutritional Information (per 100 grams):**

– **Calories**: 329 kcal

– **Protein**: 11.3 g

– **Fat**: 3.5 g

– **Carbohydrates**: 72.6 g

– **Fiber**: 6.3 g

– **Calcium**: 25 mg

– **Iron**: 4.4 mg

– **Magnesium**: 165 mg

– **Phosphorus**: 289 mg

– **Potassium**: 363 mg

**Health Benefits:**

– **High in Fiber**: Supports digestive health and helps maintain regular bowel movements.

– **Rich in Protein**: Provides a good source of plant-based protein.

– **Gluten-Free**: Ideal for those with celiac disease or gluten intolerance.

– **Rich in Antioxidants**: Contains compounds that help fight oxidative stress.

– **Nutrient-Dense**: Packed with essential vitamins and minerals, supporting overall health.

**Culinary Uses:**

– **Porridges**: A hearty breakfast option.

– **Flour**: Used in baking bread, muffins, and pancakes.

– **Grain Bowls and Salads**: Adds a chewy texture and nutty flavor.

– **Sorghum Syrup**: Used as a sweetener in various recipes.

– **Pop Sorghum**: Similar to popcorn, can be enjoyed as a snack.