Adding variety to your diet can often introduce nutrients that may complement those present in the foods that you already eat. Although the sorghum grain, or Sorghum bicolor, ranks fifth behind wheat, rice, corn and barley in world production and consumption, it is a staple food in 30 countries in the tropics and semi-tropics. In contrast to many other cereal grains, sorghum is gluten-free, and the bran layers of dark-colored varieties are rich in phytonutrients with health-promoting properties.
Sorghum may be cooked and served alone, popped, or used in porridges and breads. A 1-cup, 192-gram serving of sorghum is energy-rich, providing 650 calories, 48 percent of your recommended daily intake, or RDI, for carbohydrates, mainly complex carbohydrates, and 48 percent of your RDI for fiber. Sorghum is rich in thiamin, riboflavin, niacin and trace minerals such as iron, phosphorus and potassium. The color of sorghum varies from white to red to black, and the bran of dark-colored varieties is rich in compounds called phenolic acids, tannins, anthocyanins and policosanols.