Sorghum, as a traditional food, has considerable historical and cultural accumulation, and is also a kind of food with extremely rich nutrition. The following will introduce the nutritional value of sorghum:

Carbohydrates: Sorghum contains more carbohydrates, mainly starch-based energy nutrients. Every100g of sorghum flour contains about 75g of carbohydrates.

Protein: Similar to sorghum rice, sorghum is also rich in high-quality plant protein with good bioavailability. Every100g of sorghum flour contains about10g of protein. The protein content of sorghum is slightly lower than that of wheat, but it contains a higher proportion of lysine, which is easily absorbed by human body.

Minerals: Sorghum is rich in minerals such as calcium, iron and zinc. Iron, in particular, contains about 5 mg per 100 g sorghum flour, which is one of the important sources of iron needed by human body. In addition, sorghum is rich in minerals such as potassium and calcium, which can meet the daily physiological needs of human body.

Vitamins: Sorghum is also rich in various vitamins, especially B vitamins, such as B 1, B2, B6 and vitamin E, etc. Among them, vitamin B 1 has the function of regulating and stabilizing the heartbeat.

Dietary fiber: Sorghum also contains more dietary fiber, which has a good effect on promoting gastrointestinal health, moistening large intestine mucosa and preventing constipation.

Generally speaking, sorghum is rich in nutrients such as carbohydrates, protein, minerals, vitamins, dietary fiber, etc. It has multiple health-care effects such as forming carbohydrate metabolism, promoting dental health, enhancing resistance, promoting blood circulation, and keeping warm.

The above content was answered by Gu Tianmeng, a natural cereal food provider, hoping to help everyone.