With the rise in popularity of gluten free foods, Sorghum is gaining a strong following.
Native to Africa, this gluten free wholegrain has a delicious nutty flavour and is a great alternative to rice, oats and even popcorn.
It has strong nutrition credentials, providing a source of protein, a good source of fibre and contains B vitamins, and other important nutrients such as zinc and iron.
It also contains phytochemicals called anthocyanins, which may help prevent cardio vascular disease and cancer and boost cognitive function. These phytochemicals are also found in berries and tomatoes.
As more people are cooking with Sorghum, it is becoming more available in local supermarkets but if you can’t find it there try your health food store. To prepare it you simply cook Sorghum like rice or quinoa and it can be used in everything from breakfasts to salads.