What is sorghum? Sorghum is a high nutrient cereal grain that contains a high number of essential vitamins, fiber and antioxidants.
What is sorghum? iStock-photo credit: AJ Paulsen
The nutrients health benefits of one half cup are the following:
• Calories- 329
• Protein- 11
• Fat- 3 grams
• Carbohydrates- 7
• Fiber- 7 grams
Some of the health benefits of sorghum are nerve cell development, healthy hair and skin. It also contains a high amount of magnesium which is helpful to a healthy heart, and it supports bone health. The 7 grams of fiber in sorghum is 25% of the recommended daily fiber intake amount.
Sorghum is a plant-based protein that is popular among vegetarians and vegans. One of the health benefits of eating foods that have a high amount of fiber is it can lower the risk of cholesterol levels, regulate blood sugar levels and manage constipation.
Some of the other micronutrient sources of sorghum are copper, iron, zinc, magnesium, Vitamin B1, Vitamin B6, potassium, phosphorus, selenium, etc.
The three health benefits from various different studies from consuming whole grains are the following:
• Eating whole grains can help lower the risk of Type 2 diabetes.
• A study has shown that eating 3 servings of whole grain intake per day is associated with a 22% reduction in heart disease and 12% reduction in stroke.
• A large observational study showed a 16% reduction in colorectal cancer with the group that consumed the highest intake of whole grains.
There are many different randomized controlled trials that have shown that consuming whole grains may improve health markers. Such as reducing inflammation, reducing the risk of heart diseases and lowering cholesterol levels.
The Bottom Line is sorghum, a high nutrient cereal grain that contains a high amount of fiber and antioxidants. And studies show that consuming this type of grain because of the high fiber and antioxidant intake can reduce the risk of a lot of chronic health diseases.
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References
1) Vitaglione P, Mennella I, Ferracane R, Rivellese AA, Giacco R, Ercolini D, Gibbons SM, La Storia A, Gilbert JA, Jonnalagadda S, Thielecke F, Gallo MA, Scalfi L, Fogliano V. Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber. Am J Clin Nutr. 2015 Feb;101(2):251-61. doi: 10.3945/ajcn.114.088120. Epub 2014 Dec 3. PMID: 25646321.
2) Vitaglione P, Mennella I, Ferracane R, Rivellese AA, Giacco R, Ercolini D, Gibbons SM, La Storia A, Gilbert JA, Jonnalagadda S, Thielecke F, Gallo MA, Scalfi L, Fogliano V. Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber. Am J Clin Nutr. 2015 Feb;101(2):251-61. doi: 10.3945/ajcn.114.088120. Epub 2014 Dec 3. PMID: 25646321.
3) Karl JP, Meydani M, Barnett JB, Vanegas SM, Goldin B, Kane A, Rasmussen H, Saltzman E, Vangay P, Knights D, Chen CO, Das SK, Jonnalagadda SS, Meydani SN, Roberts SB. Substituting whole grains for refined grains in a 6-wk randomized trial favorably affects energy-balance metrics in healthy men and postmenopausal women. Am J Clin Nutr. 2017 Mar;105(3):589-599. doi: 10.3945/ajcn.116.139683. Epub 2017 Feb 8. Erratum in: Am J Clin Nutr. 2017 Aug;106(2):708. doi: 10.3945/ajcn.117.161869. PMID: 28179223; PMCID: PMC5320410.
4) USDA- https://fdc.nal.usda.gov/food-details/169716/nutrients
5) de Baaij JH, Hoenderop JG, Bindels RJ. Magnesium in man: implications for health and disease. Physiol Rev. 2015 Jan;95(1):1-46. doi: 10.1152/physrev.00012.2014. PMID: 25540137.
6) Mundia, C.W.; Secchi, S.; Akamani, K.; Wang, G. A Regional Comparison of Factors Affecting Global Sorghum Production: The Case of North America, Asia and Africa’s Sahel. Sustainability 2019, 11, 2135. https://doi.org/10.3390/su11072135
