Eating sorghum is an inexpensive way to get more antioxidants. Discover the surprising health benefits of sorghum bran, the lesser known grain that has more antioxidant power than pomegranates.
You already knew that pomegranates, acai berries, and blueberries are high in antioxidants, but did you know that sorghum bran has even more antioxidant punch than the so-called superfruits? Sorghum is a grass that grows up to fifteen feet in height that’s used as a cereal grain, to make alcoholic beverages, and as an ingredient in sorghum molasses. Up until now, few have recognized the health benefits of sorghum. That may be about to change.
Health Benefits of Sorghum Bran: It’s High in Antioxidant Power
A study published in the Journal of Medicinal Food found that sorghum reduces inflammation in mice, and the high-tannin black and sumac varieties are surprisingly high in antioxidant and anti-inflammatory power. In fact, high-tannin sorghum has four to twelve times as many antioxidant polyphenols per gram as blueberries, a well-known antioxidant superfruit.
Other Health Benefits of Sorghum and Sorghum Bran
Sorghum bran has the additional benefit of being gluten-free, which means it’s safe for people with celiac disease. People with celiac disease who can’t eat gluten run the risk of not getting enough fiber because of their sensitivity to some grains, but sorghum bran could provide them with a safe form of fiber.
In addition, sorghum grain has a wax coating with compounds called policosanols that help lower cholesterol levels and promote heart health by keeping platelets from sticking together to form a clot.
Other health benefits of sorghum? It’s a good source of vitamin B6, thiamin, and riboflavin, as well as the minerals potassium, magnesium, manganese, and iron. A one ounce serving has eight-one calories.
Eating Sorghum: How to Add It to Your Diet
Sorghum can be made into a tasty breakfast cereal in much the same way as oatmeal. Sorghum flour can be used in baking in place of wheat flour – for extra antioxidant power. You can also pop sorghum seeds in the same way you pop popcorn – to eat as a snack. Popped sorghum seeds taste very much like standard popcorn – with a nuttier flavor.
Food manufacturers are hoping to harness the antioxidant benefits of sorghum by using high-tannin sorghum as a healthful food additive. They’ve already experimented with adding an extract of it to inexpensive fruit juices to give it even more health benefits than high-priced pomegranate juice.
The Bottom Line?
Expect to hear more about sorghum and sorghum bran in the future. It has higher antioxidant levels than oat or wheat bran, and it’s inexpensive. Who would have known?
Eurekalert.org. “Study finds that sorghum bran has more antioxidants than blueberries, pomegranates”
USDA Research Project. “Enhanced End Use Quality and Utilization of Sorghum Grain”