In the global food industry, sorghum (Sorghum bicolor) is a lesser-known grain. It ranks sixth in terms of grain production, trailing barley, rice, wheat, and corn. Sorghum, while dwarfed by more well-known grains (or cereals), is a significant crop that has long played an important role in specific diets. Sorghum is also known as giant millet, Indian millet, and jowar. It is a grass species that is supposed to have originated in Africa and has remained a prominent crop there. It is grown and sold for a variety of purposes other than human consumption. Sorghum is both a popular livestock feed and a promising biofuel.
Today, sorghum is an important element of the diet of over 500 million people in over 30 nations. Many individuals are interested in sorghum because of its distinct properties. Those suffering from celiac disease, in particular, have been lured to sorghum as a gluten-free flour source. Here are some key benefits to look for.
1. Packed with minerals and vitamins
Sorghum, like other cereal grains, is high in fat-soluble and B-complex vitamins. Concentrations of thiamine, riboflavin, and niacin in sorghum were comparable to those in maize for all B vitamins. Vitamin B, E, and K are the fat-soluble vitamins that can be detected. It is also a key source of minerals, the most abundant of which is phosphorus. Because minerals and vitamins are concentrated in the pericarp and germ, processed sorghum products lose some of these essential nutrients. All of these nutrients contribute to the body's important functions.
2. Loaded with antioxidants
Sorghum includes polyphenol chemicals in its pericarp that have greater health-protective properties than several commonly consumed cereals, fruits, and vegetables. Sorghum has three to four times the antioxidant activity of other whole grains. Because of its high anthocyanin concentration, black sorghum is particularly potent in antioxidants. Sorghum antioxidants contain anti-inflammatory, anti-cancer, and anti-diabetic properties.
3. Gluten-free
Many individuals are turning to a gluten-free diet these days because of the numerous established benefits it can provide. Gluten, a protein present in cereals such as wheat or barley, is frequently to blame for digestive issues. By incorporating Jowar into your diet, you will be able to enjoy the same delectable baked items without the bloating, discomfort, and cramping that is commonly associated with gluten intake. Sorghum has been discovered to be a suitable wheat substitute for persons who are gluten intolerant or prefer a gluten-free diet.
4. High in fibre
Consuming adequate fibre and meeting our daily fibre requirements can be a deciding factor in maintaining a healthy digestive tract. However, most cereals and other items that we consume are quite low in this important molecule. Jowar is considerably higher in fibre than barley or rice, just as tasty, and gluten-free. Each serving contains 12 grams of fibre, which is significantly more than your daily requirement. It can minimise the risk of not just significant digestive problems, but also obesity, strokes, and diabetes.
5. Enhances mood
Sorghum contains vitamin B6, which is important in the formation of the neurotransmitter gamma-aminobutyric acid (GABA). GABA is in charge of regulating nerve impulses in the human body. GABA production increases, which enhances a person's mood, ability to focus, promotes relaxation, and aids in the regulation of stress and depression.
