Useful properties of sorghum plants

Sorghum refers to ancient cereals that were grown several centuries ago, and is experiencing a new surge in popularity due to the lack of gluten in its composition. People have always tried to find an explanation for the occurrence of obesity, allergic reactions and chronic fatigue.

The beginning of the new millennium was marked by the birth of a theory stating that it is this substance in the composition of the protein that causes the previously mentioned health problems. “Ethnic” gluten-free cereals, mostly legumes grown in African countries, have become popular.

Legumes are also specific, but sorghum is the golden mean in the list of cereals without gluten and constituent proteins, which cause increased gas production. All over the world, the plant was noticed and evaluated by supporters of healthy food, including ours.

Historical background

Sorghum, or Sudan grass - belongs to the family of bluegrass, being a relative of cereals, and looks very much like corn.Homeland thermophilic grassy grass Ethiopia and Sudan. In these countries with sorghum are familiar from the fourth century BC to today. It is here that almost all varieties of crops, annuals with perennial cereals, known to modern botany grow.

By the way, it is worth noting that most of the young are poisonous to the human body. Besides Africa, sorghum has long been a success in China and India, and in Europe it has been known since the fifteenth century. In the seventeenth, the cereal was brought to America, where it is still cultivated. From Missouri to Kentucky, its sugar variety is used to make syrups.

In total, 40 species of plants grow in America. Nigeria and India produce food from it, leading among other countries where a large proportion of crops is growing Sudan grass.


Modern science of plants has information about the presence of sixty varieties of sorghum. These are cultivated and wild species from all over the world. The main types include:

1. Cultural sorghum, it is grain. This is a long-term unpretentious cereal, resembling millet in appearance.The color of the seed is from light yellow, almost white, to a brown-black shade. From the plant produce cereals with flour. Starch with alcohol, too. Bake bread. Make confectionery, cereals with baby food. National dishes of Asian and African cuisine are prepared from it. There are three grain varieties, named for the place of growth:

  • Arab sorghum;
  • Ethiopian;
  • nubian sorghum.

2. Cereal with stems, which are similar to sugar cane, are used in sugar production. And for a multipurpose product - molasses, which is present in confectionery. Syrup and honey make it the same. With it canned food, sugar fruit. On the molasses fermented base for alcoholic beverages.

3. Grass sorghum, aka fodder. Its stem has a juicy core and is rich in amino acids and glycosides. This is an excellent feed for farm animals. In extreme situations, the core of the plant can be used as food or drink.

4. Technical grass is also called vein, since its straw is suitable for weaving brooms and other household items. Technical sorghum is famous for its durability.And from it the remarkable paper, fabrics turns out.

Lemon grass or lemon grass. This is a great seasoning. In a variety of dishes it is successfully combined with other seasonings. With ginger, garlic, hot pepper. Good lemon grass in baking. The lemon variety of sorghum found application in the food industry, perfumery, pharmaceutics.

Useful components

Useful properties of the plant are determined by the composition, where two-thirds are carbohydrates, one-third consists of protein with water, fats with ashes and fiber. Low-calorie culture, but very rich in vitamins:

  • ascorbic with folic acid;
  • thiamine with pyridoxine;
  • riboflavin and niacin with biotin.

What is good for sorghum? Trace elements and macronutrients contained in huge quantities:

  • selenium with iron;
  • copper with manganese;
  • molybdenum with zinc;
  • potassium with magnesium;
  • phosphorus with calcium;
  • sodium.

This plant with high nutritional value, stimulating appetite. Thanks to thiamine, muscle tone and gastric secretion are improved, the brain begins to function better. Beneficial effect is on the work of the heart muscle and nervous activity of the body.

The high content of antioxidants helps protect it from harmful external influences, tobacco and alcohol, preventing the aging process. Even the famous blueberries are inferior to sorghum in the number of polyphenolic compounds!

The presence in the composition of vitamins H and PP helps to improve metabolic processes, the breakdown of fats, stimulate the synthesis of fatty acids and other things. Phosphorus is actively involved in building the skeleton. Sorghum regulates sugar and glucose production. It stimulates hemoglobin synthesis and oxygen transport.

Skin diseases, problems with the mucous membranes and the gastrointestinal tract, nervous disorders - all this is easier to cure when injected into the diet of sorghum. In addition, it is recommended for pregnant and nursing, children and the elderly.


It seems that this is a universal miraculous cereal, capable of magical transformations in our body. But do not forget that this is an unusual component for our diet, which can cause individual intolerance, characteristic even useful products.

High fiber content for an unusual body will result in flatulence (quite rare), exacerbation of diseases of the gastrointestinal tract. In case of violations of microflora, it is recommended to introduce sorghum into the diet after treatment.

To adapt the body to rough tissue takes time, and some reactions will pass themselves (constipation or diarrhea). To children, rough cereal cereals are included in the diet gradually from the age of five, under the close supervision of the parents. Nursing mothers - individually.

Use of cereal

After reviewing the useful qualities and contraindications, you decided to try the plant. How to choose the right sorghum? Cereals are used for food:

  • cereal sorghum;
  • sugar;
  • lemon

Immediately pay attention to how the product looks. Groats should crumble. Its color can be from light yellow to dark brown. Good drying indicates quality and allows you to store the product up to two years in a dry place. Flour does not lose its qualities during the year.

A lot of useful and varied food can be prepared using all kinds of cereals, starting with nutritious and delicious cereals.Bake cakes, cook soup, cook second and pastry delicacies. You can add a plant in vegetable salads, drinks, spice them seafood. Fish and meat with sorghum are much more fragrant and tastier.

The product is used in the diet and for weight adjustment. It not only quickly saturates the body, but also enriches it with minerals and vitamins.

What should be a healthy diet? Proper and balanced. By the absence of allergenic components, mineral and vitamin saturation - this is one of the most useful cereal plants. Try sorghum and see for yourself.

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