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Nutritional Value

Sorghum mainly contains carbohydrates of which starch and dietary fibre are the main components. Starch is absorbed by the body and converted into glucose.

Glucose is taken up in the blood stream to provide the body with energy for essential functions of the body. Dietary fibre promotes healthy digestion and combats diseases of the digestive tract.

The protein in sorghum contributes largely to the total protein intake. It is important to remember that the protein which occurs in grain lacks the essential amino acids and cannot replace animal protein. For a high quality protein in the diet, sorghum protein can be combined with soya or dry beans. Sorghum is rich in iron, magnesium, potassium, calcium and phosphorous. Minerals play an important role in bodily processes such as hormone functioning, tissue building and enzyme functioning. The sodium content (salt content) of sorghum is very low.

In struggles against heart diseases and high blood pressure a diet rich in fibre, minerals and vitamins unrefined carbohydrates, but low in fat and sodium is recommended.

Protein  10,0 9,0
Carbohydrates g 82,2  82,0
Fats  2,7  3,6 
Dietary fibre  g 4,0  5,4
Thiamine (B1)  mg 0,47 0,57
Riboflavin (B2)  mg  0,06  0,12 
 Niacin mg 1,85 2,37 
 Calcium (Ca) mg  54  9,68 
Phosphorous (Pa)  mg  215 229
Magnesium (Mg)  mg 103  104
Iron (Fe)  mg 2,6  3,04 
 Copper (Cu) mg  0,3 0,31
Zinc (Zn)  mg  1,5 1,66 
 Potassium (K) mg  274 302
 Sodium (Na) mg  2,77