Sorghum groats: features, properties and use

Sorghum, which is used in cooking, belongs to grain varieties. Outwardly, the cereal is somewhat reminiscent of millet. In many countries of Asia and Africa, various national dishes are prepared from sorghum. What is the use of such cereals and how to cook it correctly?

More than sixty species of wild and cultivated varieties of sorghum grow in the world. Basically, this cereal is found in Asia, Africa, America, Australia and in some European countries. Some varieties grow in Russia and other CIS countries.

Grain species sorghum comes in several varieties. Basically it is an Ethiopian or Arabic variety. Outwardly, this cereal culture resembles the usual millet for everyone. Seeds are white and darker, almost brown. Occasionally there are black grains.

Seeds of the sorghum grain variety are used to prepare various dishes, for example, all kinds of cereals. In addition, not only cereals are made from them, but also flour and even starch. Quality cereals should be well dried. The color of the finished cereal can be different: light yellow, light and dark brown, black.

It is recommended to store such cereals at room temperature, in a glass or tin container with a tight lid. The room where the cereal is stored must be dry. Dampness negatively affects the quality of sorghum and groats can become unusable.

Sorghum groats differ from many other groats in their unique composition.Grains contain a large number of carbohydrates. There are 68.3 grams of carbohydrates per hundred grams of sorghum. The rest is proteins, fats, fiber and water. Sorghum is considered a very useful and nutritious cereal. Porridge prepared from it perfectly satisfies hunger and saturates for a long time. Thanks to numerous vitamins and useful elements, this cereal also has a healing effect on the body. The calorie content of cereals per hundred grams is more than 320 Kcal.

This cereal contains a large amount of B vitamins, which have a positive effect on the functioning of the nervous system and improve brain activity.

As part of this cereal there are vitamins that normalize and speed up metabolism, break down fats. For this reason, many who adhere to a healthy diet and dream of losing extra pounds include sorghum dishes in their diet.

Due to the high content of Vitamin B 2, this cereal has a positive effect on the health and beauty of hair, skin and nails. Other useful vitamins and substances help strengthen the immune system, give strength and energy. Natural antioxidants, which are found in large quantities in sorghum, cleanse the body of toxins, toxins and excess salt, and help speed up many processes in the body. In addition, antioxidants help protect the body from the negative effects of external factors.

The beneficial elements of sorghum help regulate blood sugar levels. For this reason, it is recommended to include it in your diet for those who suffer from diabetes.It is recommended to use cereals for those who have diseases of the intestines, stomach, nervous disorders, skin diseases and gluten intolerance.

This cereal is useful for everyone: men, women, the elderly and children. Older people are especially recommended to include such cereals in their diet, as it is a means for the prevention of ailments such as stroke and heart attack. For women, sorghum helps to preserve youth and beauty.

As for contraindications, it is not recommended to use sorghum in case of individual intolerance. If no allergic reactions have been identified, then it is quite possible to include it in your diet.

Sorghum grains are sweet in taste. Of these, flour, starch, and baby food are often prepared. In African and Asian countries, first and second courses are made from sorghum, bread is baked from flour. A variety of side dishes, cereals are prepared from sorghum, they are added to vegetable salads.

Sorghum porridge is very tasty and nutritious. In particular, athletes love to include it in their diet. Groats are very easy to prepare. Sorghum porridge should be prepared according to the same recipe and with the same proportions as rice porridge. The only caveat to take into account is that sorghum takes a very long time to cook. Such porridge will cook for an hour longer than rice.For the convenience of cooking and speeding up this process, porridge is cooked using a slow cooker. Groats do not have a characteristic and pronounced taste. Therefore, everyone can cook to their taste: with the addition of sugar or salt, honey, berries, vegetables or mushrooms.

From sorghum it is quite possible to brew a delicious drink that resembles everyone's favorite coffee. The peeled grains are fried in a pan until they acquire a pleasant brown hue. The grains should be roasted over low heat so that the sorghum does not burn. As soon as all the moisture is gone from them, the color will change, it will be possible to grind them in a manual or electric coffee grinder. A teaspoon of the resulting powder should be poured with a glass of boiling water.

Sugar can be added to taste if desired. The drink is not only pleasant to the taste, but also very healthy. It is advisable to grind sorghum grains immediately before use. It is not recommended to prepare the powder in advance, as it will lose its taste and benefits.

See the video below for the use of grain sorghum.