With the rise in popularity of gluten free foods, Sorghum is slowly emerging on our supermarket shelves as an ingredient in products such as breakfast cereals and snack bars.
Native to Africa, this gluten free wholegrain has a delicious nutty flavour and is a great alternative to rice, oats and even popcorn.
It has strong nutrition credentials, providing a source of protein, a good source of fibre and contains B vitamins, other important nutrients such as zinc and iron, and polyphenols. It also contains phytochemicals called anthocyanins, which may help prevent cardiovascular disease and cancer and boost cognitive function. These phytochemicals are also found in berries and tomatoes.
If you can’t find sorghum in your local supermarket, try your health food store. To prepare it you simply cook Sorghum like rice or quinoa and it can be used in everything from breakfasts to salads or paired with your favourite dish, such as this pumpkin and chickpea satay recipe!
