The white sorghum

Inserted by Rosa Rizzo the



The sorghum is an "ancient" cereal to be discovered, it is the fifth cereal for importance in the world agricultural economy and is naturally gluten-free.

ComposiziOne sorghum chemistry is extremely interesting from a nutritional point of view since the dried grain contains a lot of fiber (about 80%), protein (7-14%), lipids (2-3% higher than that of wheat and rice but lower To that of the corn) and above all carbohydrates (20-30% amylose and 70-80% amylopectin).

The modest amount of protein is however represented by some essential amino acids, but lacking in others like thelysine, which must be associated with those of the legumes to obtain the entire range of amino acids.

For this composition, the sorghum is highly digestible and easily assimilated, as well as containing important mineral salts such as iron, calcium, potassium and vitamins such as Niacin (vitamin B3) and vitamin and that make this food full of nutritional properties.

It also contains natural and phytocomposed antioxidants such as phenolic acids, phytosterol and flavonoids.

The sorghum is part of the cereals family, a family rich in different "personalities": cereals are many and each corresponds to a different quality that allows varied preparations.

In addition to representing a good energy source in our feeding (cereals in general should constitute at least 60% of the daily nutritional contribution with about 330 kcal per 100 g of food) the main component of cereals (and pseudocerely, as quinoa, amaranth and buckwheat) are complex carbohydrates, which are gradually transformed, during metabolism, in simpler glucose molecules, useful to release energy but at the same time useful in not determining an abrupt raising of blood sugar values ​​in Blood (glycemic peak).

How is the sorghum plant

The sorghum (Sorghum vulgare) It is an annual herbaceous plant belonging to the family ofGraminaceae, considered the fifth cereal for importance in the world agricultural economy after grain, rice, corn and barley (6% of the total grain surface, 3% of production).

From Latin Surgo (getting up = rapid development) was one of the first plants to be cultivated (there are archaeological finds that date back to 2200 A.C.), thanks to its ability to resist drought, conquering the West in the form of sweetener (Sorghum Vulgare Var. saccharatum). It is believed that the current forms have had their origin in the tropical areas of central-eastern Africa and in the mountains of central and western China several thousand years ago.

The sorghum is mainly cultivated in the tropical areas of Asia and Africa, in North America (the US is the major world producers), and in central-South America. In Europe, however, the grain sorghum is mainly cultivated in France and Italy (especially in Emilia Romagna and in the central regions such as Marche, Tuscany, Umbria) which is second only by surface.

In third-world subsistence farms, the grain is used directly for human feed while in progress farms it is intended for animal feed, in competition with that of corn, which has a similar nutritional value. In the US, moreover, some part is addressed to industrial transformation into starch, sugars, syrup, ethyl alcohol, oil, etc.

Like all cereals, the parts of the plant used are represented by the fruit (carioxyid) for human nutrition or in the case of the whole plant as a fodder sorghum.

The sorghum cultivated in our farm is without tannins (Chemicals belonging to polyphenols) Tannins, if present in relevant quantities, behave likeAnti-nutritional substancesAs it hinder digestibility and therefore the assimilation of proteins, affecting the nutritional value of the food.

How do you use sorghum?

The sorghum can be consumed in grains to prepare cold soups and salads, or can ground fine or integral grain.



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