You probably have only heard of or read sorghum when you clicked on this article, but its role as a ubiquitous ingredient in packaged goods like snack bars, cereals, chips, and even the occasional beer means you might’ve already had a taste of it.
Sorghum or batad in Filipino is an ancient whole grain that looks like corn (and can also be popped). It can be cooked like rice and added to soups and salads for an interesting nutty flavor. And while Western countries have only recently been taking interest in this grain, to this day it is the fifth most produced cereal crop in the world and is arguably one of the most important but least utilized staple crops.
Rich in vitamins and antioxidants (to vaguely name a few), sorghum is easily one of the few healthy takeaways from packaged food and here’s why you might even want to build whole meals around sorghum itself.
Gluten-free
Unlike commonly consumed grains like wheat, barley and rye, fiber-rich sorghum is one of the few that is gluten-free. Even if you don’t have celiac disease or gluten allergies, steering clear of gluten is still something you might want to practice as going gluten-free is proven to lower cholesterol levels and promote digestive health.
Filling and fulfilling appetites
For athletes, people on the go or those who work long hours, integrating sorghum into meals will ensure that they will be filling as well as being able to fulfill your appetite. The grain falls under complex carbohydrates, which means a cooked cup is rich in plant-based protein that can also help you control your weight by taking more time to digest.
Boosts energy
Protein itself is an essential part of post-workout muscle recovery but you can also count on nutrient-rich sorghum to optimize day-to-day activities. To be specific, it contains vitamin B and iron to help transport energy throughout the body as well as magnesium and potassium, which provide electrolytes needed in hydration.
Reduces risk of chronic diseases
Reduces risk of chronic diseases
Moreover, studies have shown that compounds like flavonoids, phenolic acids, and tannins found in sorghum have potent antioxidant activity believed to fight inflammation and oxidative stress. The long-term effect is a lowered risk of chronic diseases like heart disease, diabetes and cancer.
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Writer: JOY THERESE GOMEZ
