Sorghum

Sorghum bicolor

grain

Small round grains of a tall African grass that can reach 3 metres, gluten-free; the world's fifth cereal, after maize, rice, wheat and barley. As porridge, flatbread or popped. It provides fibre, starch and arabinoxylans.

Origin

Sahel and Ethiopia

Season (United States)

all year round · grows in your region

Preparation

The rinsed grains soak for a few hours then cook for 50 to 60 minutes, like brown rice; it is also eaten as flour (flatbreads, porridge) or popped in a dry pan, like popcorn. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding. Most of its goitrogens go with cooking, even a short one.

Molecules

Resistant starch RS1 · Arabinoxylans · Insoluble fibersWhat slows things down Phytates · Goitrogens

Did you know?

Its roots spread far and can go dormant during droughts: it is the great cereal of the semi-arid regions of Africa and Asia.