|Sorghum syrup Quick Facts
||Native to Africa
Vitamin B6 (10.85%)
is a cereal grass having broad leaves resembling corn
and large clusters of grain on tall stalks. Sorghum is believed to be originated in Africa considering it as a substantial food grain and an ingredient in beer. It is deemed as the third largest food grain. In U.S. Sorghum is mostly grown as animal feed, some to ethanol production and small portion for making liquid sweetener. Sorghum syrup is also known as sorgho, sorghum molasses and sorgo which are made by boiling sweet juice of Sorghum cane scientifically known as Sorghum bicolor. Syrup of good quality could be produced from Sorghum genotypes having high percentage of lowering sugars and low percentage of sucrose in juice.
- Still, it is a sweetener which contains calories per tablespoon more than maple syrup, molasses, and white sugar and equal to honey.
- Sorghum is not a safe alternative for diabetic person so avoid it.
- People allergic to sorghum should avoid it.
- Consume it in moderate amounts.
How to Eat
- In Southern United States, Sorghum syrup and hot biscuits are consumed as breakfast.
- Use it in cornmeal mush, pancakes, other hot cereals and grits.
- It is also used to flavor barbeque sauce, baked beans and pancakes.
- Use sorghum syrup in beverages such as Twisted Sorghum Cider.
- It is used to create sweet glaze over savory dishes such as Sorghum-Glazed Baby Carrots and sweet dishes such as Apple Gingerbread Skillet Cake.
- Add it to salad dressing.
- It is a perfect substitute for sugar in baked goods and used as a topping for pancakes, waffles and hot or cooked oats.