Sorghum Grain

Sorghum grain is a type of cereal grass that is grown in many parts of the world, including the United States. It is a versatile grain that can be used in a variety of ways, including as a food source for humans and animals, and as a source of biofuel. Sorghum is a whole grain that is naturally gluten-free.

Sorghum grain is often used in gluten-free baked goods, such as breads, muffins, and cookies, due to its slightly sweet flavor and chewy texture. It can also be popped like popcorn, cooked as a porridge, or used as a base for grain bowls. Its natural sweetness makes it a good option for adding flavor to various dishes.

Sorghum grain is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) when used as a food ingredient. It is a good source of fiber, protein, and various micronutrients. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated sorghum and its components. Research suggests that sorghum may offer health benefits, such as improved digestive health due to its fiber content.