Lesser known to many of us, sorghum is the fifth most produced cereal in the world. It is gluten-free and can be cooked like rice, ground into flour or popped like popcorn. In its whole form, it is nutrient dense, low in fat and high in fiber.
Sorghum is a better source of magnesium than wheat and is rich in plant compounds, including flavonoids, phenolic acids, and tannins. These compounds are known for their health benefits, including being anti-inflammatory, antioxidant, and antidiabetic.
Lesser known to many of us, sorghum is the fifth most produced cereal in the world. It is gluten-free and can be cooked like rice, ground into flour or popped like popcorn. In its whole form, it is nutrient dense, low in fat and high in fiber.
Sorghum is a better source of magnesium than wheat and is rich in plant compounds, including flavonoids, phenolic acids, and tannins. These compounds are known for their health benefits, including being anti-inflammatory, antioxidant, and antidiabetic.
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