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Sorghum is still in Poland not well known, although it found recognition among people looking for new, healthy products in the kitchen. In the world it is used as an alternative to corn. However, it has less fat and calories. It is also grown using less water and fertilizer. It is also often devoid of the allergenic protein - zein (found in corn, called corn gluten).
Sorghum there is also no gluten, so it is recommended for people with celiac disease and those on a gluten-free diet (often recommended for children with ADHD or irritable bowel syndrome). Besides, it's great for people with diabetes because its consumption does not cause a sudden increase in blood sugar.
Sorghum grains can be red, purple, white, yellow or brown. They have the advantage over wheat and other cereals because they are grown without genetic modification, which makes them, according to numerous experts, simply healthier and "more reliable".
Is it worth eating sorghum?
100 grams of sorghum contains 336 kcal.
Sorghum is rich in:
- protein (lysine - a building block of tissues, muscles, bones, participates in the production of antibodies and tryptophan - is necessary for the production of neurotransmitters - serotonin and melatonin) - about 9.9 g per 100 g,
- starch - 100 grams contains 66.4 grams of starch,
- dietary fiber - 100 grams contains 10 grams of fiber,
- unsaturated fatty acids (3.4 grams per 100 grams sorghum),
An alternative to popcorn? Roasted sorghum is great for allergy sufferers and people who care about healthy eating. It has the advantage over corn that it does not have scales, which often stand in the throat or fall between the teeth.
What does roasted sorghum taste like? It has a delicate nutty flavor - it smells soft and crunchy. Roasted sorghum does not grow to the size of popcorn, which may be its drawback.
Sorghum syrup is also obtained, which can be used as an alternative to sugar.
Additive to bread and pastries
Sorghum flour is great for baking bread and yeast cakes. It improves their taste and adds an interesting aroma. In addition, it has a beneficial effect on the texture of baked goods. It allows you to stay full longer because it digests slowly.
Cooked sorghum beans (previously rinsed with cold water, soaked overnight and cooked the next day) are a graceful addition to salads.
For example, like this: with yellow cheese (cut into pieces), cooked carrots, peas, red peppers and mayonnaise.
Or this one (cooked sorghum, canned chickpeas, yellow pepper + favorite cold cuts, pasta + sesame and mayonnaise)
Sorghum is also often used to make alcoholic, carbonated drinks, sweets and glucose.
How to use sorghum grains?
Before use, sorghum grains should be rinsed in cold water and poured with water overnight (if they are to be boiled). Then the next day, cook them for about 20-40 minutes on low heat. They can be used to thicken sauces, eat with vegetable stew, your favorite sauce. Whole grains can also be an addition to salads, casseroles and desserts.
There are more and more studies that confirm that sorghum helps counteract diabetes and cancer. More on this topic.
And what do you say?