Grain
Syrup
Syrup of Sorghum is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of sorghum: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
Track this ingredient
Explore further
Characteristics
Preparations
Traits
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 2.4 g
- Saturated Fat 0.51 g
- Trans Fat 0 g
- Monounsaturated Fat 0.48 g
- Polyunsaturated Fat 1.25 g
- Cholesterol 0 mg
- Sodium 5.09 mg
- Salt 0.01 g
- Total Carbohydrate 69.2 g
- Dietary Fibre 5.68 g
- Total Sugars 1.01 g
- Complex / starch 61.6 g
- Protein 9.47 g
- Water 12 g
- Energy 346 kcal
- Water 12 g
- Carbohydrates 69.2 g
- Protein 9.47 g
- Fat 2.4 g
- Saturated Fat 0.51 g
- Monounsaturated Fat 0.48 g
- Polyunsaturated Fat 1.25 g
- Omega-3 0.13 g
- Vitamins 62.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.26 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 3.36 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 34.8 µg
- Vitamin C 2 mg
- Vitamin E 0.91 mg
- Vitamin K 2.3 µg
- Minerals 319 mg
- Major Minerals 317 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.26 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 3.36 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.21 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 34.8 · vitamin-e: 0.91 · vitamin-k: 2.3 ·
Minerals
Syrup of Sorghum: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made sorghum a year-round kitchen staple in many regions, including named syrup portions.
Cooks bought prepped forms of sorghum for speed while markets still sold whole produce, including named syrup portions.
Cold storage and transport made sorghum a year-round kitchen staple in many regions, including named syrup portions.