Is sorghum the new quinoa?
While more and more Americans are moving away from blood sugarity, refined white flour, we collectively adopt gluten-free whole grain alternatives, rich in fiber and nutrients from older grains, whatever either the coeliac status.
While your parents may not have heard about these grains in biblical passages, which is exactly how much the food of life has had the recipe forEzekiel 4: 9 spray"We are used to seeing grains like Quinoa, Amaranth, millet, teff and buckwheat in our granola bars, cereals, breads, chips and even cookies. So why all the hype? Modern grains, such as wheat, corn and rice, have been selectively raised on millennia to look and taste a lot different from their distant ancestors - and also insert pesticide resistant genes. On the other hand, "ancient" grains have changed little from antiquity. One of these nutrient grains managed to fly discreetly under the radar: sorghum.
So far, sorghum has been used mainly in the United States in three applications: the grain is used to feed livestock, fuel from ethanol and provide sweet syrup similar to molasses. Its reputation for animal feeding (or its long-standing cooking time required; more than later) may be prevented from being kissed as food in America. But its global popularity, its complete nutritional profile and its gluten-free status are sufficiently proven that this grain should be added to your diet.
Sorghum is a grain grass that was first collected 8,000 years ago in southern Egypt. From there, he moved throughout Africa, India and finally, in America in the 1800s. He has a nutritional profile very similar toquinoa, including high protein with more than 5 grams per ¼ of dry cup; But where it differs is that it is also high in fiber: 3.2 grams of fiber by ¼ cup compared to 0 for quinoa. The sorghum also has a plethora of micronutrients, iron nutrients and zinc-important for those who follow herbal diets at 8% of your recommended daily consumption of good cholesterol-boosting, b-vitamin niacin.
The whole grain sorghum seems similar to unlit corn kernels when dry (in fact they can even be jumped like popcorn!) And Couscous Israeli pearls when cooked. However, this cooking process requires patience; Paolle sorghum takes about 35 minutes to cook and whole grain sorghum takes about an hour. This long cooking time has a sorghum upside down is a great addition toRecipes with a slow cooker. And if you are on a gluten-free diet, or if you just want to give your pancakes, breads or cookies a fiber boost, sorghum flour is an essential addition to your pantry.
Buy it:Whole grain sorghum of the red Moulin de Bob$ 8.19
