Balance Your Plate with Whole Grains

Everything you eat and drink matters. Not just now, but also for your future health. A balanced plate is imperative to incorporate into your everyday diet. By choosing a variety of foods from each of the five main food groups, you can begin building a healthier eating style. You’d be surprised by how focusing on variety and making small changes to your diet can send you on a path to a healthier you. September is Whole Grains Month, and we’ll be celebrating all month long with insightful facts and healthy whole grain recipes.  

Lowdown on Whole Grains

Whole grains play an important role in a balanced plate. There are two types of grains in the grains food group, whole and refined. Whole grains contain the entire grain kernel - bran, germ and endosperm - while refined grains have been milled to remove the bran and germ to create a finer texture. Studies show that as little as one serving of whole grains a day can help reduce the risk of chronic diseases, such as coronary heart disease, diabetes and cancer. While the amount of grain a person needs to consume on a daily basis varies on many different factors, such as age and gender, MyPlate indicates most Americans do not consume enough whole grains. In fact, at least half of the grains eat we eat every day should be whole grains. Learn more from the Whole Grains Council.

Where Sorghum Fits In

There are many types of whole grains you may already consume on a regular basis like brown rice, wheat and quinoa. But have you have you ever considered mixing up your grain routine? Sorghum is an ancient whole grain that is an excellent way to get creative with meal time. Whole grain sorghum is not only a good source of plant-powered protein, it is also an excellent source of fiber that promotes digestive health. Certain types of sorghum are also rich in antioxidants, which may help lower your risk of cancer, diabetes, heart disease and neurological diseases. Sorghum is also a high-energy grain containing 10 percent protein, nearly 75 percent complex carbohydrates and is an essential source of vitamin B6, thiamin, riboflavin and niacin. Learn more about sorghum’s health benefits here.

Get Cooking with Sorghum

Sorghum is a must-try ingredient in your kitchen! This ancient grain is easy to use and can be cooked on your stovetop, slow cooker and pressure cooker. Check out our cooking tips library for directions on how to cook up a batch of whole grain sorghum. You can use whole grain sorghum in soups, salads, grain bowls, breakfast dishes, pilafs and risottos. You can even add a new twist to favorite meals with sorghum. Think outside of the box and get creative with this versatile whole grain.  

Enjoy these recipes for breakfast, lunch and dinner to get started fulfilling your whole grain requirement for a balanced plate!

Breakfast: Sorghum Coconut Milk Breakfast Pudding*Recipe and photo from Abby Langer Nutrition

Lunch: Sorghum Tacos*Recipe and photo from Plant-Powered Kitchen

Dinner: Middle Eastern Sorghum Bowl


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