Grain
Sorghum
Sorghum is a drought-tolerant cereal used as whole grain, flour, syrup, and popped grain. Flavour is mild and slightly sweet; white food grades cook neutrally while red and brown types can be more tannic. A staple in parts of Africa and India (jowar), sorghum also yields gluten-free flour and traditional fermented porridges and flatbreads.
Also known as: Sorghum Syrup, Jowar, Guinea corn, Durra, Mashilla
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A sample of named types with their own origin and culinary profiles. Showing 10 of 11.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.36 g
- Saturated Fat 0.51 g
- Trans Fat 0 g
- Monounsaturated Fat 0.54 g
- Polyunsaturated Fat 1.23 g
- Cholesterol 0 mg
- Sodium 4.68 mg
- Salt 0.01 g
- Total Carbohydrate 66.9 g
- Dietary Fibre 5.84 g
- Total Sugars 1.04 g
- Complex / starch 59.7 g
- Protein 10.1 g
- Water 12.8 g
- Energy 342 kcal
- Water 12.8 g
- Carbohydrates 66.9 g
- Sugars 1.04 g
- Monosaccharides 0.72 g
- Disaccharides 0.31 g
- Starch 59.7 g
- Amylose 14.9 g
- Amylopectin 44.8 g
- Digestible Starch 50.8 g
- Resistant Starch 5.97 g
- Fibre 5.84 g
- Soluble Fibre 2.04 g
- Insoluble Fibre 3.8 g
- Protein 10.1 g
- Plant Protein 9.61 g
- Fat 2.36 g
- Saturated Fat 0.51 g
- Monounsaturated Fat 0.54 g
- Polyunsaturated Fat 1.23 g
- Vitamins 59.4 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.29 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 3.78 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 27.2 µg
- Vitamin C 2 mg
- Vitamin E 0.71 mg
- Vitamin K 1.8 µg
- Minerals 285 mg
- Major Minerals 279 mg
- Trace Minerals 6.6 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.29 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 3.78 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 27.2 · vitamin-e: 0.71 · vitamin-k: 1.8 ·
Minerals
Sodium: 4.68 · Potassium: 227 · Calcium: 47 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Dry grains are starch-forward with bran fibre when whole; refining strips fibre and some minerals.
In the kitchen
Culinary partners and combinations that usually underperform with Sorghum.
Usually avoid with
Often clash in flavour or tradition
History
Sorghum was domesticated in north-eastern Africa as a dryland staple cereal.
Sorghum spread to South Asia where jowar flatbreads and porridges remain central.
Sorghum cane syrup and grain types expanded in North American farming systems.
Gluten-free baking and African specialty foods raised global food-grade sorghum demand.