Latest news with #sorghum
Yahoo
16-05-2025
- Health
- Yahoo
Sorghum Might Be the Most Underrated Superfood—Here's Why Nutrition Experts Love It
Sorghum is an ancient whole grain that's gaining attention for its nutritional value, versatility, and long history. From a nutrition perspective, sorghum benefits gut health, heart health, tissue health, and more. The gluten-free grain cooks like several other grains, and can be used in place of rice or quinoa in many grains are receiving more and more recognition as delicious, nutritious ingredients with rich and interesting historical origin stories. And just one of these grains is sorghum. 'Sorghum is an ancient grain that deserves more attention,' says Roxana Ehsani, MS, RD, CSSD, LDN, sports dietitian. If you have no idea what sorghum is, you're not alone. In fact, you'd be in the same boat as many Americans who aren't yet reaching for this whole grain because they either don't know it exists, or don't know how to use it cooking. We're here to demystify all things sorghum in this 101, where we'll highlight what sorghum is, how it benefits your health, and tasty ways to enjoy it at Bakovic, MS, RDN, CNSC, a registered dietitian at Top Nutrition Coaching Roxana Ehsani, MS, RD, CSSD, LDN, a sports dietitianSo first things first, what is sorghum? 'Sorghum is a plant that is part of the grass family, Poaceae. Because of its ability to grow and thrive in dry and drought-prone areas of the world such as Africa and India, it is a primary crop in these places,' says Lena Bakovic, MS, RDN, CNSC, registered dietitian at Top Nutrition Coaching. As a result, sorghum is actually the fifth-most produced grain globally and one of the most-consumed grains worldwide. The history behind this grain is also fascinating. Evidence shows that wild sorghum was first harvested by hunter-gatherers in the Sahara as early as 8,000 BC, and it was first domesticated somewhere between 2,000-1,700 BC. Related: I Swapped Ice for This Super-Healthy Ingredient and My Smoothies Have Never Tasted So Creamy Like many other grains, sorghum comes in several different forms, such as whole grain kernels, pearled kernels, flour, syrup, and even dried to then be popped like popcorn. In its whole grain and pearled form, sorghum looks a bit like quinoa or couscous, and has a slightly chewy texture as well as a delicious nutty flavor. Popped sorghum has that same flavor profile, but a crunchy texture, and sorghum syrup or sweet sorghum has a sweet, nutty, almost umami flavor, comparable to molasses. But sorghum isn't just a yummy ingredient, it's a bonafide superfood in its own right. 'Sorghum is rich in plant-based protein, dietary fiber, vitamins, and minerals,' shares Ehsani. 'It's high in micronutrients such as iron, magnesium, B vitamins, and potassium,' Bakovic adds. Plus, you'll also find notable amounts of copper, phosphorus, selenium, zinc, and plant compounds in this ancient grain. These nutrients combine to encourage the following health benefits: 'A ½ cup serving of sorghum contains 10 grams of protein, supplying a great source of plant-based protein,' explains Ehsani. This protein is essential for the ongoing growth, repair, and maintenance of a variety of tissues, including muscles, organs, skin, hair, and blood (just to name a few). The high-fiber content of this grain bodes well for gut health, too. 'A ½ cup serving of sorghum packs 6.5 grams of fiber, which can help support digestion. Sorghum also contains prebiotics and polyphenols, which research suggests can nourish beneficial gut bacteria and promote a thriving gut microbiome,' explains Ehsani. The fiber and protein found in sorghum are game-changers for metabolic health as well. 'Both protein and fiber contribute to health in that they promote early satiety, in turn helping to prevent overeating and support a healthy body weight. This helps to decrease the risk of chronic disease progression,' says Bakovic. These macronutrients also help to regulate blood sugar levels, aiding in management and prevention of metabolic disorders like type 2 diabetes. The fiber found in sorghum, particularly soluble fiber, binds to dietary cholesterol in the small intestine, removing it from the body when we go to the bathroom—a far better outcome than being absorbed into the bloodstream. This is notable for those prioritizing heart health, as high cholesterol levels can lead to atherosclerosis, or build-up of plaque on veins and arteries. Heart disease is often (at least) partly a result of these build-ups over time. 'Sorghum packs 12 essential vitamins and minerals like zinc, selenium and copper, which help support a healthy immune system,' explains Ehsani. This grain's plant compound and antioxidant content also adds to these immune-boosting benefits. 'Antioxidants help to scavenge free radicals in our bodies which, when present in abundance, increase chronic disease risk such as cancer and heart disease,' Bakovic adds. Related: 10 Healthy Trader Joe's Snacks Dietitians Would Actually Buy And finally, the magnesium, phosphorus, and potassium content of sorghum helps to build and maintain strong bones. This is accomplished through reducing bone loss and acting synergistically with other bone-building micronutrients like calcium and vitamin D. One other major health perk of sorghum is that it's completely gluten-free! 'Sorghum is gluten-free,' Bakovic confirms. This means that those with celiac disease or gluten sensitivity can reap all the nutritional benefits of this grain without having to worry about any adverse outcomes—a common complaint with many other whole grains, such as barley. While those unfamiliar with sorghum may feel intimidated to start experimenting with it in the kitchen, this grain behaves very similarly to other more well-known grains in cooking. 'Sorghum is actually quite flexible in how it can be used at home,' explains Bakovic. 'Whip up a batch of whole grain or pearled sorghum in your rice cooker or in a pot on your stove top, and enjoy it all week long as a base for grain bowls in place of rice or quinoa. It also maintains its textural integrity, and can be marinated just as you might a rice pilaf or pasta salad,' shares Ehsani. Meanwhile, Bakovic uses sorghum syrup as a tasty alternative to maple syrup for pancakes on the weekends, and adds cooked whole grain sorghum to salads for a boost of protein and fiber. Sorghum flour can also be used like any other gluten-free flour for a range of baked goods and breads—though its lack of gluten will result in a different texture than if you used all-purpose flour, so be sure to find a recipe calling for gluten-free flour for ensured success. And popped sorghum can be enjoyed just like regular popcorn, adorned with all your favorite fix-ins. Ehsani also mentions, 'I love mixing ingredients into sorghum such as chickpeas, bell peppers, tomatoes, olives, and feta, and enjoying it cold or warm. It could even be made into a breakfast bowl by topping cooked sorghum with berries, nuts, and seeds.' Related: The 7 Healthiest Snack Foods You Can Find at the Supermarket, According to Registered Dietitians So, if you've never tried sorghum before there's no shortage of reasons why it's worth cooking up at home—from impressive nutrition to delicious taste. 'Sorghum is such an underrated grain, and deserves more praise! Feeling bored eating brown rice each night? Switch it up with sorghum,' Ehsani concludes. Read the original article on Real Simple
News24
12-05-2025
- Business
- News24
The troubling decline of the South African sorghum industry
Despite sorghum's nutritional value and climate resilience, South Africa's production has plummeted 75% since 1990. Failed biofuel initiatives crushed farmers' hopes for new markets, while consumer demand remains weak. Without research investment in higher-yielding varieties and export opportunities, this nutritious grain's future looks bleak, writes Wandile Sihlobo. Whenever I post about the challenges in the maize industry on X, I often see responses from people arguing that South Africans should consume more sorghum. They correctly highlight the crop's nutritional value and resilience in challenging climatic conditions. But despite all these benefits, the sorghum industry has not taken off. The challenge is not that farmers refuse to plant it. This is due to its weak demand—consumers are not buying sorghum products like other staple grains. The issue of weak demand partly gave farmers hope that using sorghum in biofuels would provide a much-needed market for farmers. But this venture also did not take off. Thus, sorghum production has continued to decline in South Africa. South African farmers planted 41 150 hectares of sorghum in the 2024-25 production season, down 75% from the area we planted in 1990-91. The production is estimated at 137 970 tonnes in the current 2024-25, down by 54% from 1990-91. This is a disappointing picture, and with the promise of the biofuel industry remaining unclear, we may continue to see small plantings for some time. Let me take you back to 2014, an optimistic time for this crop. At the time, sorghum was one of the promising crops in South Africa's agriculture, boosted by the hope of developing the biofuel industry, creating jobs, and creating a new market for farmers, particularly black smallholder farmers. Mabele Fuels and Industrial Development Corporation (IDC) were the first to embrace this initiative. Mabele Fuels was to build a processing plant in Bothaville, potentially creating roughly 16,700 jobs and a market for farmers in that area. Similarly, the IDC would create jobs and a much-needed market opportunity for smallholder farmers in the Eastern Cape. These plants would utilise roughly 500,000 tons of sorghum a year, triple the volume South Africa produced then. The government was the key player in creating jobs, boosting the economy, creating a market for smallholder farmers, and reviving the South African sorghum industry. Unfortunately, the government incentives fell short, and the process did not materialise. In fact, by early 2016, it was clear that the biofuel industry was a lost dream, and farmers were opting for other opportunities, such as accessing new export markets. This was a difficult task as South Africa is not an established exporter of sorghum. South Africa's sorghum exports are concentrated in southern Africa, with key markets being Botswana and Swaziland. Fellow agricultural economist Tinashe Kapuya and I wrote a research piece in early 2015 to identify potential new markets for South Africa's sorghum industry. We found Cameroon, Sudan, and Ethiopia to be the only attractive markets on the continent, with potential for growth and low import tariffs. Japan and Mexico were globally identified as the large markets, with zero-rated tariffs for South African sorghum exports. The key question that emerged from our article was whether South Africa would be competitive enough in these markets, in other words, be able to produce the required volumes at lower costs than its competitors. This was left unanswered, and some farmers were still keen to explore these opportunities until the 2015/16 drought disrupted progress. Given the failure of the biofuel initiative, developing higher-yielding seed varieties and expanding export markets could revive the South African sorghum industry. Globally, there is a stable demand for sorghum. Still, for South Africa to participate in such an environment, it would need to increase its volumes and be able to sell at competitive prices. This calls for more research and creative ideas to save the sorghum industry in South Africa. Regarding the domestic demand, I am not as optimistic that consumers will switch to this crop, at least in the near term. Wandile Sihlobo is the chief economist of the Agricultural Business Chamber of South Africa (Agbiz).
Associated Press
09-05-2025
- Entertainment
- Associated Press
'Real Housewives' Stars Join Forces with Sorghum United Foundation to Spotlight the Power of Sorghum in the Kitchen
Reality television meets healthy living in a flavorful new collaboration as stars from The Real Housewives of Orange County and The Real Housewives of New Jersey Orange County, CA - Reality television meets healthy living in a flavorful new collaboration as stars from The Real Housewives of Orange County and The Real Housewives of New Jersey — Jacqueline Laurita, Lynne Curtin, and Lizzie Rovsek — step into the kitchen with entrepreneurs and fellow housewives to explore the power of sorghum, the ancient grain that's gaining traction as a modern superfood. In this exciting Part Two video installment, the glamorous cast reunites with Nate Blum, CEO of the Sorghum United Foundation, to take a deeper dive into cooking with this versatile, nutritious, and sustainable grain. With fun-filled cooking demonstrations, taste tests, and lively behind-the-scenes conversations, viewers are treated to a firsthand look at how sorghum can be integrated into everyday meals — all while keeping things fun, fabulous, and full of flavor. 'This isn't just about food — it's about empowering people with healthier choices and celebrating ingredients that are good for the planet,' says Blum. 'Sorghum is naturally gluten-free, high in fiber, and packed with nutrients. And it tastes amazing.' The event creates an engaging fusion of celebrity sparkle and culinary education, bringing together foodies, influencers, wellness enthusiasts, and fans of the iconic Housewives franchise. It's a celebration of sustainability, health, and innovation — with a stylish twist. Catch the full Part Two video here, and join in the sorghum magic that's turning heads and transforming kitchens. About Sorghum United Foundation: Sorghum United is a global nonprofit organization dedicated to promoting sorghum as a climate-smart, health-forward grain. Through strategic advocacy, education, and innovation, the Foundation is working to advance food security, agricultural resilience, and nutritional wellness worldwide. For more information on how to support and get involved with Sorghum United Foundation, visit Monique Lore` Stinson VP of Marketing & Media Sorghum United Foundation Media Contact Company Name: At Large PR Contact Person: Jeff Bearden Email: Send Email Country: United States Website: Press Release Distributed by To view the original version on ABNewswire visit: 'Real Housewives' Stars Join Forces with Sorghum United Foundation to Spotlight the Power of Sorghum in the Kitchen
