Sorghum is a unique plant whose history dates back several millennia. In India, China and Africa, it was used to make flour, from which cakes were subsequently baked. Despite the fact that over time, sorghum began to lose ground, about 70 million tons of this cereal are harvested annually in the world. After reading this article, you will learn what sorghum is.
Where is this crop grown?
This plant has another name. In some countries, it is known as Sudan grass. Its homeland can be considered the north-eastern part of Africa. They began to grow this culture in the VI century BC. In ancient times, it was widespread throughout the African continent. To this day, its inhabitants use this cereal for food. Those who do not know what sorghum is, it will certainly be interesting that they began to cultivate it in Europe only in the 15th century, and they brought it to America after another two centuries. Ethiopia and Sudan still cultivate a large number of varieties of this plant.
Sorghum: Description
This thermophilic plant can be not only one-year, but also perennial. Outwardly, it is very similar to ordinary corn. The height of a thick, solid, erect, well-leafy stem filled with spongy tissue often reaches three meters. This culture has a well-developed fibrous root system. It penetrates deep into the soil and diverges in different directions at a distance of 60 centimeters to one and a half meters. Those who are interested in what sorghum is, it does not hurt to find out that the inflorescence of this plant is called a panicle, and the fruit is called a caryopsis. The cereal itself has a different color. Its grain can be either white or black.
This drought tolerant plant is cultivated in regions with a hot climate. In this case, its yield is about 20 centners per hectare. Low-growing varieties are grown on grain.
Popular varieties of sorghum
Modern scientists know more than sixty cultivated and wild varieties of this cereal. The vast majority of them grows in the southwestern part of Asia, Australia, Africa, Ukraine, Moldova, Russia and Europe. The most popular are such varieties as:
- Grain sorghum, a photo of which will be presented in this article. Visually, it is very similar to millet. The seeds of this plant are light yellow or black-brown in color. They are mainly used for the industrial production of cereals, starch, flour and alcohol. Bread and various confectionery products are baked from ground grain.
- Sugar sorghum, the stems of which are widely used in industrial production for the manufacture of molasses and sweet syrups.
- Grassy sorghum, characterized by a soft core, due to which it is used as feed for livestock.
- Technical sorghum, valued because of the straw used to make wickerwork, paper, and even home brooms.
- Lemon sorghum, effectively used as a seasoning for all kinds of meat, fish and vegetable dishes. It goes well with ginger and hot pepper. In addition to everything else, essential oil is produced from it, which is successfully used in the food, perfumery and pharmaceutical industries.
Energy value and composition of sorghum
One hundred grams of this cereal contains about 68 grams of carbohydrates. Also in its composition are ash, fiber, water, fats and proteins. Those who already understand what sorghum is, it will be useful to find out that its energy value is 340 kilocalories.
It contains quite a lot of riboflavin, biotin, thiamine, niacin, folic and ascorbic acids. The plant is also rich in various micro and macro elements, including zinc, magnesium, phosphorus, potassium, calcium, manganese and selenium. In its composition there are also such substances as molybdenum, iron and copper.
