Sorghum

Sorghum

　　Sorghum (Sorghum vulgare, spp.), a member of the Poaceae family, is a high-yield crop hailed by the public as the "iron crop." It holds a certain position among China’s grain crops.

　　 After removing the husk, sorghum becomes sorghum rice. The grains are oval, obovate, or round in shape, varying in size, and come in colors such as white, yellow, red, brown, and black. Generally, as the tannin content in the seed coat increases, the grain color deepens from light to dark. The endosperm is categorized by structure into floury, horny, waxy, and popping types, and by color into red and white; the red type is also known as brewing sorghum, primarily used for making alcohol, while the white type is used for consumption and has a warm nature with a sweet and astringent taste. Based on characteristics and uses, sorghum can be divided into food sorghum, sugar sorghum, and broom sorghum. Sorghum is used as a raw material for making alcohol, vinegar, extracting starch, and processing maltose.

　　 The nutritional content of 100 grams of this food is as follows:

　　 Calories: 351 kcal

　　 Protein: 10.4 g Fat: 3.1 g

　　 Carbohydrates: 70.4 g

　　 Dietary fiber: 4.3 g

　　 Vitamin B1: 0.29 mg

　　 Vitamin B2: 0.1 mg

　　 Vitamin E: 1.88 mg

　　 Niacin: 1.6 mg

　　 Calcium: 22 mg

　　 Iron: 6.3 mg

　　 Zinc: 1.64 mg

　　 Phosphorus: 329 mg

　　 Sodium: 6.3 mg

　　 Selenium: 2.83 mcg