What Is So Good About Sorghum?

The grain sorghum might not have the name recognition of wheat, corn and barley, but it is a major crop in U.S. agriculture. It is also a key food source in dry climates around the world, used in breads, couscous and porridge.

Significance

• The U.S. Grain Council names sorghum as the third most important cereal crop grown in the country, behind wheat and corn. Sorghum is the leading cereal crop in Africa and a major crop in India.

Features

• Sorghum resists drought conditions better than other grains, making it the preferred choice for farmers on hot plains in the southern United States--primarily in Kansas, Texas, Nebraska, Louisiana and Oklahoma--and the dry climates of Africa.

Nutrition

• Unrefined sorghum fits into the U.S. Food and Drug Administration's definition of a whole grain, of which the agency recommends people eat at least three ounces per day. Nutritionally, it is similar to corn, but it is higher in protein and lower in vitamin A.

Benefits

• Unlike wheat and barley, sorghum contains no gluten, making it a viable grain choice for those who have trouble digesting the substance. Sorghum also has a neutral taste that makes it a choice ingredient for snack food products.

Other Uses

• Sorghum is highly palatable to livestock, and its primary use within the United States is as livestock feed. Manufacturers also use sorghum in producing biodegradable packing materials, leather dyes and cooking fuels.