general description
It is a herb that belongs to the Bluegrass family
(Cereals). His homeland is Sudan, Ethiopia and other states of the Northeast
Africa, where the plant began to be cultivated in the 4th century BC,
and where is the largest number of varieties found and still
sorghum known to modern science. In ancient times, this culture was
distributed not only in Africa, but also in China, India, where
used in food today. In the 15th century, they began to cultivate it.
in European countries, and in the 17th century they were brought to America.
Today you can find both annual plant species and perennials.
Interestingly, many young plants are poisonous.
This spring heat-loving crop, which looks like corn,
successfully grown in the States, from Missouri to Kentucky
specialize in the cultivation of sugar sorghum, production
syrup and other products from it. 40 grains grow in America
varieties of this plant. Production of various products from sorghum
is considered an important part of the economies of Nigeria and India, which are also
are leaders in this industry, significantly ahead of African
states where sorghum is traditionally the main crop.
Now about 60 varieties of cultivated and wild species of sorghum are known,
which are most common in Central and Southwest Asia,
Equatorial Africa, Americas, southern Europe, Moldova,.,
Ukraine and even Australia.
Among them, the following types are distinguished:
- grain sorghum (the main ones are Ethiopian, Nubian and Arabic
sorghum) looks like millet. From seeds of different colors – from white
to brown and even black – they get cereals, flour and starch,
using these products for making alcohol, bread, pastry
products, cereals, baby food, various national dishes
cuisines of Asia, Africa, etc .; - sugar sorghum, from whose stems molasses is produced for
assorted pastries, sorghum syrup and sweet sorghum
honey; - technical or broom sorghumfrom whose straw
make paper, brooms and wickerwork; - herbaceous sorghumhaving a juicy core, which
goes to livestock for feed; - lemon sorghumused as a condiment for
meat, fish, vegetable dishes and various seafood, good
combined with ginger,
garlic, pepper. It produces a valuable essential oil for
pharmaceutical, food and perfume industries.
How to choose
Sorghum is divided into 4 categories. Herbaceous and technical varieties
– not used in cooking. Cereals or sugar are used for
production of cereals and flour, confectionery, drinks and molasses.
When purchasing grain, you should pay special attention to its external
view. A quality product should be well dried and have a reddish
shade. The cereal should have a crumbly consistency, and in color
it can range from light yellow to brown and black.
How to store
Sorghum groats are stored at room temperature in any dry room.
It does not lose its properties for two years. Flour from this culture
stored for about one year.
In cooking
Sorghum has a neutral, in some cases slightly sweetish taste,
therefore, it can be considered a universal product for a variety of
culinary variations. Most often this product is used for the production
starch
flour, cereals (couscous), baby food, alcohol.
From lemongrass, thanks to its fresh citrus aroma in
Caribbean and Asian cuisines make seasonings for seafood,
meat, fish, vegetables. They combine cereal with garlic,
hot pepper, ginger. Lemon sorghum is added to sauces, soups,
beverages.
Sugar sorghum makes delicious syrups, molasses, jam, and
also such drinks as beer, mead, kvass, vodka. Interesting,
that this is the only plant whose juice contains about 20%
Sahara.
This grain produces nutritious and delicious cereals,
tortillas, all kinds of pastries, various soups and second
dishes. Sorghum does not contain gluten, therefore for high-quality
baking it is combined with classic wheat flour. Goes well
this cereal with fresh vegetables, lime juice, mushrooms and lemon.
In dietary nutrition, sorghum is used to prepare healthy
and nourishing side dishes, cereals, added to vegetable salads. This product
able to relieve hunger for a long time, enrich the body
minerals and vitamins.
In China, maotai drink is made from grain sorghum. In Ethiopia
instead of bread, they often eat injera – tortillas made from sorghum
on sourdough.
Caloric value
100 g of sorghum contains 339 kcal. At the same time, the plant contains a lot of carbohydrates.
– almost 69 g. The rest is water, proteins, fats, fiber
and ashes.
Nutritional value per 100 grams:
Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Caloric value, kcal 11,3 3,3 68,3 1,57 9,2 339
Useful properties of sorghum
Composition and presence of nutrients
Sorghum contains unsaturated and saturated acids, mono- and disaccharides,
as well as a variety of vitamins: PP, B1, B5, B2, B6, A, H, choline.
This cereal exceeds the record in the content of polyphenolic compounds
blueberry
12 times. And its mineral composition is represented by phosphorus, magnesium,
potassium, calcium, sodium, iron, copper, silicon, aluminum, etc.
It should be noted that sorghum does not contain the important
amino acids of lysine, therefore it is advised to combine it with the rest
sources of proteins.
Useful and healing properties
Sorghum is rich in carbohydrates and proteins, which determines its nutritional
value. Thiamine has a beneficial effect on brain and nervous function
activity, and also stimulates appetite, gastric secretion and improves
the work of the heart muscle. It has a positive effect on growth,
energy level, learning ability and is needed for muscle tone.
This vitamin acts as an antioxidant,
protects the body from the destructive effects of aging.
Polyphenolic compounds, which are powerful antioxidants,
protect the body from negative environmental factors, actions
tobacco and alcohol, and also resist aging. In 1 gram of sorghum
contains about 62 mg of polyphenolic compounds. For comparison,
in the record holder blueberries there are only 5 mg per 100 grams.
In addition, this cereal, due to the content of vitamin PP and biotin
improves metabolic processes that break down fats and stimulate
production of fatty acids, amino acids, steroid hormones and vitamins
A and D. Promotes sorghum also the formation of niacin from tryptophan,
synthesis of proteins.
The phosphorus contained in sorghum is very active in the formation of
skeleton and provides cells with the necessary phosphoric acid. Phosphoric
acid is involved in the construction of numerous enzymes – the main
engines of reactions of cells. So, of such phosphate salts are
tissue of the human skeleton.
Sorghum intake is indicated for diabetics,
because it helps regulate sugar levels and is involved in
synthesis of glucose. Also, the product stimulates the production of hemoglobin
and helps to transport oxygen to red blood cells to human tissues
organism.
The use of sorghum is recommended for diseases of the gastrointestinal
tract, various nervous disorders, skin and mucous membranes, it is very
it is useful to introduce into the diet of the elderly, children, pregnant women
and nursing mothers. This product also serves as a preventive measure
heart attack, stroke,
often prescribed for rejuvenation.
It is used for problems with the intestines and nervous disorders,
as well as in the diet of celiac patients (gluten intolerance).
Infusion from the rhizomes of this cereal is effective for neuralgia, gout,
rheumatism. Grain extract is considered an excellent diuretic,
serves to relieve puffiness and remove salts.
Use in cosmetology
From the lemon variety, an essential oil is obtained, which is popular in the pharmacological
and the perfumery industry. For cosmetic purposes, this product
improves skin structure, rejuvenates and tones.
Dangerous properties of sorghum
It is not recommended to use sorghum only in case of individual intolerance.
this cereal.
How brooms are made from A to Z.
