Sorghum the neglected grain with antioxidant powers

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Sorghum is a pseudograin native to Africa , it has been a staple food for the local population for centuries. In the industrialized world it has been cultivated as feed for ruminants and feedsock for Bioethanol . It is cultivated extensivelly for these purposes in United States in India and in China . It is a drought tolerant crop that can grow at arid conditions.

Sorghum is a seed that has a pretty good amount of protein ,but doesn’t have gluten which makes it perfect for consumption by people with Celiacs. It is also rich in iron. A study by the University of Georgia  has shown that the constituents of the bran ,of specific varieties of sorghum , have a very high content of polyphenols.

Specifically for the sumac and black varieties:

The authors found that levels of polyphenolic compounds in the high-tannin sorghum varieties ranged from 23 to 62 mg of polyphenols per gram. For comparison, blueberries contain approximately 5 mg of polyphenolics per gram, while pomegranate juice contains 2 to 3.5 mg per gram.

Preparation:

For a great side dish, begin by toasting your sorghum in a dry pan until it’s slightly fragrant and golden. This will enhance the complexity of its nutty flavor.

Then, just cook your grain for about 30 minutes in a one to four ratio of sorghum to water. Season with salt, pepper, herbs or even grated cheese and you’ve got a quick, healthy side.

You can also pop your sorghum for a nutritious movie snack. Just pour a layer of dried grain in the bottom of a pan with a little oil, cover, turn on the heat and wait until you hear light little pings speed up and slow down in the pot.

taken from: www.tablespoon.com

University of Georgia study

Sorghum at AlltheHerbs.org

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