Use Of Sorghum And Its Nutritional Properties

Today we will tell you about the nutritional properties of durra, reminiscent of many other grains. We will also tell you how you can use it in the kitchen.

Durra is a grain suitable for direct human consumption or the production of alcoholic beverages. It is also popular for feeding cattle as it has a high nutrient density.

It is important to note that sorghum is rare in most western countries when it comes to human diets. However, you can use it to your advantage as  it is a food high in complex carbohydrates and dietary fiber. 

Nutritional properties of sorghum

As we have already mentioned, sorghum contains a high number of carbohydrates. Specifically, it contains 72 grams per 100 grams.

From an energy standpoint, it contributes 329 calories per 100 grams and it contains about 10.6 grams of protein. The fats are less significant as it contains only 3.4 grams of lipids per 100 grams.

Among the micronutrients, vitamin B3 stands out by 3.7 milligrams and vitamin B9 by 20 milligrams. It contains only 2 milligrams of sodium, making it suitable for people suffering from high blood pressure. This food also contains other minerals such as calcium, iron, potassium and phosphorus. 

Benefits of sorghum

Thanks to the nutritional properties of sorghum, it is beneficial for the body. We will tell you about these benefits and the attitude of science in this regard.

Reduced risk of constipation

Dietary fiber has been shown to be an essential nutrient for maintaining a healthy digestion. Dietary fiber reduces the risk of constipation by increasing the size of the fecal bolus and intestinal motility,  which promotes the speed of transit. 

This is created by the stimulation of mechanoreceptors located in the walls of the digestive tract. These emit a nerve signal that triggers more intense peristaltic movements.

Control of blood pressure thanks to the nutritional properties of sorghum

A high sodium intake is negative when it comes to maintaining an appropriate blood pressure. However, the properties of potassium to perform the opposite function are interesting when it comes to compensating.

According to research published in the International Journal of Cardiology, this mineral actually reduces blood pressure. The good news is that sorghum contains a significant amount of potassium. For that reason, it may be a good idea to include this food in the diet of those suffering from heart disease.

Increased bone density

Calcium is one of the elements that determines bone density. There is evidence that the assimilation of this in the gut is much greater when the concentration of vitamin D is sufficient.

In any case, the intake of this mineral through the diet will significantly reduce the risk of developing osteoporosis. Durra contains calcium, so the presence of this grain in the diet is considered to be positive for bone health. 

Contraindications to sorghum

Durra contains a substance, hydrocyanic acid, which can cause health problems if ingested in excessive amounts. To avoid problems, you should avoid eating the leaves and stems, as this is where the highest concentration of this toxic substance is found.

It is also a good idea to boil it for 45 minutes to deactivate the remnants of this substance. Otherwise, you may experience problems such as headaches. 

Likewise, you need to take into consideration that there are people who have developed allergies to this food. In this case, you should exclude it from your diet because of the reaction it produces, which can lead to serious ailments such as shock.

How can sorghum be used in cooking?

Durra is used in cooking just like any other cereal product. The best way to cook it is with water, as we have already mentioned, for at least 45-60 minutes over medium heat.

From here you can use it as an accompaniment to meat, as an ingredient in a sauce or even as part of a salad. It is important not to exceed the cooking time so that it does not end up having a chewing gum-like consistency that can be unpleasant.

The nutritional properties of sorghum make it a gluten-free alternative

Durra is a grain that can fulfill the function of many grains that are part of the regular diet.

It has the advantage that it does not contain gluten, making it suitable for people suffering from celiac disease or intolerance. However, certain precautions need to be taken when cooking it to avoid its toxicity.

It is an excellent choice to complete your dietary fiber intake. It also guarantees the intake of complex carbohydrates with a low glycemic value. It combines well with sauces and it is amazing garnish.

Now that you know the nutritional properties of durra, what are you waiting for? Give it a try!