Sorghum

Description

The sorghum grain can be white, yellow, red, or brown in hue. White types of certified food-grade sorghum are available, but red cultivars have recently been produced for use in food. Sorghum contains less fat and more protein than corn. Grain sorghum’s vitamin content is comparable to white corn, and its mineral makeup is marginally different from maize.

The names kafir, kafir corn, durra, Milo, maize, Egyptian corn, African millet, Black Indian millet, and pearl millet are also used to describe sorghum. It makes a fantastic dietary source when the grain is mixed into the flour and used to produce pancakes, cake, pap, Creole, porridge, and flatbreads. Today, sorghum is utilized in many recipes online and in cookbooks, particularly for those wishing to follow a gluten-free diet. Sorghum can be used in a variety of recipes, including those for muffins, bread, pizzas, pasta dishes, cookies, cakes, and pies.

Sorghum has several health advantages, including the capacity to prevent certain cancers, aid in the management of diabetes, provide a nutritional choice for those with celiac disease, enhance digestive health, strengthen bones, encourage the production of red blood cells and boost energy and fuel production.

Countries Importing Sorghum from India:

• Kenya
• Sudan
• Djibouti
• Pakistan
• Saudi Arabia
• Egypt
• Taiwan
• UAE

We comply with International Health and Safety Standards, and all products are certified by Quality Control Department before being shipped to the marketplace. All products are delivered in the best quality, right quantity, and timely delivery.