Know what’s on your plate
Sorghum
Calories & nutrition facts
dry
Nutrition facts
Per 100 g% DV- Calories 329 kcal —
- Protein 11 g 21%
- Carbohydrate 65 g 24%
- Fat 3.5 g 4%
- Saturated fat 0.6 g 3%
- Fibre 6.7 g 24%
- Sugars 2.5 g —
- Sodium 2 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.5 mg 3%
- Thiamin (B1) 0.33 mg 28%
- Riboflavin (B2) 0.1 mg 7%
- Niacin (B3) 3.7 mg 23%
- Pantothenic acid (B5) 0.37 mg 7%
- Vitamin B6 0.44 mg 26%
- Folate (B9) 20 µg 5%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 13 mg 1%
- Iron 3.4 mg 19%
- Magnesium 165 mg 39%
- Phosphorus 289 mg 23%
- Potassium 363 mg 8%
- Zinc 1.7 mg 15%
- Copper 0.28 mg 32%
- Manganese 1.6 mg 70%
- Selenium 12.2 µg 22%
Similar foods
Questions about Sorghum
How do you cook whole sorghum grains?
Rinse the grains, then simmer one part sorghum in about three parts water, covered, for 50–60 minutes until tender and chewy. Drain any excess water; soaking them overnight can shorten the cooking time.
Can you pop sorghum like popcorn?
Yes. Heat a small handful of dry grains in a covered, heavy pan over medium-high heat, shaking it often; they pop into tiny crunchy pieces rather than large fluffy kernels. Remove the pan from the heat when the popping slows.
How do you use sorghum flour?
Use it for flatbreads, pancakes and biscuits, or replace part of the wheat flour in a cake. Sorghum flour has no gluten, so it will not give a loaf the stretch and rise of wheat flour on its own.
What dishes are made with sorghum?
Cooked whole grains work well in pilafs, grain salads and porridge. In parts of South Asia, sorghum—often called jowar—is ground into flour for flatbreads such as jowar roti.
How should you store sorghum?
Keep dry whole grains or flour in an airtight container in a cool, dark cupboard, away from moisture. Once cooked, refrigerate it in a covered container and use within three to four days.
Which nutrients stand out in sorghum?
Sorghum is high in manganese, at 1.6 mg per 100 g, and is a source of magnesium, copper, iron and fibre. It provides 6.7 g of fibre per 100 g.
Source: Canadian Nutrient File 4432 · per 100 g · carbohydrate per EU label, fibre excluded
