Sorghum is a gluten-free grain grown widely throughout the world, particularly in Africa and the Southern United States.
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.
While inherently gluten-free consumers sensitive to gluten should ensure manufacturers can guarantee no cross-contamination.
Injera, sorghum molasses, popped sorghum, breads, cakes, cookies, pies, gluten free foods
Whole Grains Council
The Journal of Nutrition
Self Nutrition Data
Milo, guinea corn, kafir corn, dura, mtama, jowar