Sorghum is the fifth most commonly grown grain crop in the world after wheat, rice, corn, and barley. But this tasty, glunten-free grain often gets overlooked in many Western countries. Sorghum has many health benefits that make it worth including in your diet. Sorghum is high in dietary fiber and has a neutral flavor making it ideal for use in numerous types of gluten-free food products. Sorghum is high in phenolic compounds that can add health benefits not found in other fruits, vegetables and grains. The darker sorghums, in particular have high levels of antiocidants, comprised of 3d anthocayanins, wich are unique to sorghum. White corn contains high nutritional value, containing starch and cellulose, sugars, dietary fiber, water, energy molecules, proteins, fats, carbohydrates, calories and mineral elements such as iron, calcium, phosphorus, magnesium, potassium and sodium. Contains vitamins such as thiamine, riboflavin, niacin, citamin B complex and many saturated and unsaturated fatty acids, oils, vitamin C, vitamin A, folic acid, and salicylic acid.
Sorghum is grown in diffrent countries around the world including Australia, certain islands in the Indian and Pacific Oceans, Sudan, Mali, Nigeria and other Asian and African countries. White sorghum, or sorghum is a type of maize that follows the Bengali family, specifically the sorghum species. It is an annual plant. The native home of the white maize is Sudan, Egypt, Iraq and the Indian subcontinent. It has been cultivated in several parts of the arab world, including jordan and it is characteristic that it bears drought and lack of rain, and can grow in many areas. It is worth mentioning that there are many types of corn including maize.
Many food manufactures are using sorghum to produce dry and canned sorghum. Households use dry and canned sorghum as wel as sorghum flower in baking and making many delicious dishes.