There's a new healthy grain trending that's actually thousands of years old. It's called sorghum, and although it's fairly new to American palates, this cereal grain is revered around the world, especially in Africa and Southeast Asia. Experts say that sorghum is poised to surpass quinoa in popularity as more Americans discover its taste, versatility, and health benefits.
According to John Franke of Franke Culinary Consulting, sorghum is ideal for those who have given up gluten but still want to bake with flour.
"It's the closest thing to all-purpose flour I've found," he tells Newsmax. Besides baking, you can use this super grain as you would rice or quinoa. It can also be popped in a frying pan for a tasty variation of popcorn, says Frank, who describes its taste as "rich and earthy."
According to Healthline, sorghum contains B vitamins, which play an essential role in metabolism, neural development, and the health of hair and nails. It's also chock-full of magnesium, which is important for over 600 biochemical reactions in the body. Magnesium is also crucial for bone and heart health.
Sorghum is high in antioxidants that can help lower oxidative stress and inflammation in the body, says Healthline. Another health benefit is that just a half cup of sorghum gives you 20% of your daily recommended fiber intake to promote a healthy gut, stabilize blood sugar levels, and aid in weight management.
"Even better, this grain contains lots of protein — as much as quinoa, its better-known cousin," says Franke. You can make sorghum just like rice, on top of the stove, in a slow cooker or in a rice cooker, says the expert.
"I suggest making it in advance using different stocks and spices. Then freeze it for future use," says Franke.
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