Sorghum is a gluten-free grain grown widely throughout the world, particularly in Africa and the Southern United States.

Health considerations

Sorghum is a source of fiber, particularly insoluble fiber, as well as iron, phosphorus, potassium, and some B vitamins. Compared to other grains, sorghum has high antioxidant properties. Sorghum’s phytochemicals have been associated with improved cardiovascular health, including lowered cholesterol, and may have protective effects against cancer.

Keep in mind

While inherently gluten-free consumers sensitive to gluten should ensure manufacturers can guarantee no cross-contamination.

May be found in

Injera, sorghum molasses, popped sorghum, breads, cakes, cookies, pies, gluten free foods


Whole Grains Council
Food Chemistry
The Journal of Nutrition
Self Nutrition Data

Alternative spellings and names

Milo, guinea corn, kafir corn, dura, mtama, jowar

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