Whole Grain Sorghum

Whole grain sorghum is a type of cereal grain, often referred to as milo. It is a naturally gluten-free grain that grows in warm climates around the world. The "whole grain" designation means that the entire grain kernel – the bran, germ, and endosperm – is used.

Manufacturers use whole grain sorghum to add fiber, nutrients, and a mild, slightly nutty flavor to various food products. It is a popular ingredient in gluten-free cereals, snacks, and baked goods, providing texture and bulk. It can also be ground into flour for baking.

Whole grain sorghum is generally recognized as a safe food ingredient. As a whole grain, it contributes dietary fiber, which is beneficial for digestive health, and provides various vitamins and minerals. The FDA recognizes whole grains as part of a healthy diet. JECFA and EFSA typically evaluate food additives, and as a whole food ingredient, whole grain sorghum has not been evaluated by these bodies in the same way. There are no notable controversies regarding its safety at typical intake levels.