Know what’s on your plate
Whole-grain sorghum flour
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 359 kcal —
- Protein 8.4 g 17%
- Carbohydrate 70 g 25%
- Fat 3.3 g 4%
- Saturated fat 0.5 g 3%
- Fibre 6.6 g 24%
- Sugars 1.9 g —
- Sodium 3 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0.8 mg 1%
- Vitamin E 0.5 mg 3%
- Vitamin K 6.4 µg 5%
- Thiamin (B1) 0.33 mg 27%
- Riboflavin (B2) 0.06 mg 5%
- Niacin (B3) 4.5 mg 28%
- Pantothenic acid (B5) 0.54 mg 11%
- Vitamin B6 0.33 mg 19%
- Folate (B9) 25 µg 6%
Minerals
- Calcium 12 mg 1%
- Iron 3.1 mg 17%
- Magnesium 123 mg 29%
- Phosphorus 278 mg 22%
- Potassium 324 mg 7%
- Zinc 1.6 mg 15%
- Copper 0.25 mg 28%
- Manganese 1.3 mg 55%
- Selenium 12.2 µg 22%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 359 | 8.4 g | 70 g | 3.3 g |
| 1 × cup | 121 g | 434 | 10 g | 85 g | 4 g |
| 2 × cup | 242 g | 869 | 20 g | 170 g | 8.1 g |
| ½ × cup | 60.5 g | 217 | 5.1 g | 42 g | 2 g |
| 3 × cup | 363 g | 1303 | 31 g | 254 g | 12 g |
| 4 × cup | 484 g | 1738 | 41 g | 339 g | 16 g |
Similar foods
- Sorghum flour359 kcal / 100 g
- Whole wheat flour369 kcal / 100 g
- Soft wheat whole-grain flour332 kcal / 100 g
- Whole-grain yellow corn flour361 kcal / 100 g
- Durra and other sorghum species flour353 kcal / 100 g
- Refined unenriched sorghum flour357 kcal / 100 g
- Spelt wholemeal flour335 kcal / 100 g
- Durra and other sorghum species wholegrain351 kcal / 100 g
- Soft whole grain wheat flour332 kcal / 100 g
- Millet flour382 kcal / 100 g
Questions about Whole-grain sorghum flour
Can you bake bread with whole-grain sorghum flour?
Yes, but it has no gluten, so a loaf made entirely from it tends to be dense and crumbly. For a lighter loaf, blend it with another flour and use a binder such as psyllium husk or xanthan gum.
How do you use whole-grain sorghum flour for pancakes?
Replace some of the usual flour rather than all of it: sorghum flour absorbs liquid readily and can make the batter heavy. Let the batter stand for about 10 minutes, then cook small pancakes over medium heat until bubbles form and the edges look set before flipping.
Can you make flatbreads with whole-grain sorghum flour?
Yes. Mix it with warm water and a pinch of salt to make a soft dough, press or roll it between sheets of baking paper, then cook each flatbread in a hot, dry frying pan for a few minutes per side; the dough is more delicate than wheat dough.
How should you store whole-grain sorghum flour?
Keep it in an airtight container in a cool, dry cupboard and use a clean, dry spoon. For longer storage, freeze it in a well-sealed bag; let it come to room temperature before opening so condensation does not dampen the flour.
What can you use instead of whole-grain sorghum flour?
Whole-grain yellow corn flour is a useful alternative in pancakes, muffins and flatbreads, though it brings a more pronounced corn flavour. In bread, substitute only part of the sorghum flour at first, since different flours absorb liquid differently.
Is whole-grain sorghum flour different from refined sorghum flour?
Yes: whole-grain flour includes the bran and germ, while refined flour has them removed. Whole-grain sorghum flour has 6.6 g of fibre per 100 g, compared with 1.9 g in refined unenriched sorghum flour.
Is whole-grain sorghum flour a source of any notable minerals?
It is high in manganese, providing 1.3 mg per 100 g, and is a source of magnesium, with 123 mg per 100 g.
Source: USDA FoodData Central 168943 · per 100 g · carbohydrate per EU label, fibre excluded
