Description: Sorghum is an ancient, whole grain and is great for those requiring a gluten-free diet. White, food grade sorghums can be milled directly into whole-grain flour to produce foods such as cookies, cakes, brownies, breads, pizza dough, pastas, cereals, pancakes and waffles. The Japanese have used white, food grade sorghums in a variety of extruded snack food products. Sorghum provides many nutritional benefits. It is commonly eaten with the hull (the outer layer of the grain), which retains the majority of the nutrients.
Nutritional Value: 1. Naturally high in fiber and iron, with a high protein level as well. 2. Rich in antioxidants, which are believed to help lower the risk of cancer, diabetes, heart disease and some neurological diseases. 3. Full of policosanols that may have an impact on human cardiac health Grown from traditional hybrid seeds and does not contain biotechnology traits, making it nontransgenic or non-GMO.