Sorghum is a plant-based power-house ancient grain that’s stood the test of time and is the perfect “new” ingredient choice for today. Thanks to its robust nutritional value its ability to create a positive difference for our environment, it is a win for both you and the planet.
Some of the cool phrases associated with this grain are :
- The Resource Conserving Ingredient TM
- The Resource Conserving Crop TM
- The Grain That Gives TM
- Sorghum Sustains TM
- Nature’s Super Grain TM
NATURE’S SUPER GRAIN TM
- A serving of cooked whole grain sorghum is an excellent source of 12 essential nutrients; more than a serving of corn, wheat, oats, rice or quinoa.
- A serving of cooked whole grain sorghum is an excellent source of protein, zinc, selenium and copper, which may contribute to a healthy immune system.
- A serving of cooked whole grain sorghum provides more than double the amount of protein as a serving of quinoa.
- One half-cup serving of cooked whole grain sorghum has nearly double the iron as a 3-ounce sirloin steak.
- You would need to eat more than 7 cups of raw spinach to get the same amount of Vitamin B6 offered in just one half-cup serving of cooked whole grain sorghum.
- Cooked whole grain sorghum is a source of tryptophan, an amino acid that research has shown may be an effective approach to decrease anxiety and increase positive mood in healthy individuals.
- Sorghum is a natural source of antioxidants, which may help to lower your risk of cancer, diabetes, heart disease and some neurological diseases.
- Sorghum is naturally gluten-free and non-GMO.
- The American Cancer Society’s guidelines recommend choosing whole grains, such as sorghum.
- One of sorghum’s superpowers is adaptability to climate challenges such as heat and drought, requiring an amazing 30 percent less water than other grains.
- Nationally, 91 percent of sorghum acres are fed by rain alone.
- Sorghum removes harmful carbon from the atmosphere and stores it safely in the soil, cleaning our air and helping to fight climate change.
- Seventy-five percent of sorghum acres are grown under no-till or minimal tillage practices, which means less disturbance and healthier soils.