Posted on Jun 01, 2017
Have you cooked with sorghum yet? This healthy whole grain is reinventing mealtime in homes and restaurants across America. New York Times, Washington Post, the James Beard Foundation and TODAY all named sorghum a 2017 food trend, and for good reason. The ancient grain is a nutritious way to push the creative envelope in the kitchen. Sorghum is the Whole Grains Council’s June Whole Grain of the Month, and we’ll be celebrating by sharing the health benefits of sorghum as part of a balanced diet.
What you eat and drink on a daily basis does matter. MyPlate suggests that developing a healthy eating style – what you eat, quantity and overall nutrition – is crucial for your overall health long term. Grains are one of the five food groups vital for the health and maintenance of our bodies. In fact, regular consumption of whole grains has been shown to reduce risk of some chronic diseases. Adding whole grain sorghum to your diet is a tasty way to meet your daily allowance of key nutrients.
USDA guidelines show that sorghum is an excellent source of the following:
Fiber – is important in the regulation of digestive health and enhances the immune system to help fight infection.
Phosphorus – helps form healthy bones.
Vitamin B6 – is integral in synthesizing antibodies and enhancing nerve function.
Sorghum is also a good source of the following nutrients:
Protein – provides the building blocks for bone, muscle, skin and enzyme development.
Magnesium – aids in calcium absorption and body temperature regulation.
Niacin – provides improved blood circulation.
Iron – strengthens the immune system and oxygen-carrying capacity in the blood.
Potassium – helps nerve function and your heartbeat stay regular.
Selenium – makes a special protein called antioxidant enzymes that play a role in preventing cell damage.
Past these important nutrients, sorghum also has a low to mid-level glycemic index, which is good because your blood sugar won’t spike after consumption and can actually help you feel fuller longer. This is especially important for people with diabetes or those who are at risk of developing it. Sorghum is also safe for those who have celiac disease or a gluten intolerance because it is naturally gluten free.
All these health benefits packed into one tiny grain. What will you cook with whole grain sorghum this week? Celebrate sorghum as the Whole Grain of the Month and share your recipes with us using #SimplySorghum!