Sorghum is a gluten-free cereal that contains less calories than rice and can be used to prepare soups of any kind but also light and nutritious summer salads.
It is a gluten-free cereal that, in recent times, is spreading all over the world: after rice, wheat and corn, sorghum is one of the most produced cereals in the world. The sorghum is native to the African territories, but over time it has spread to other parts of the world. In some areas the cultivation of sorghum is not yet widespread but is slowly increasing. There are different varieties of sorghum, but only one is destined for human consumption. The sorghum is characterized by beans similar to those of maize, but smaller and round. In particular, in recent years, with the rediscovery of gluten-free cereals, sorghum has once again become present on the shelves, among organic and gluten-free foods.
The sorghum is gluten-free and easily digested
If you want to change your diet (a good habit always recommended by nutritionists), put the sorghum in your diet. The sorghum also has the advantage of being very digestible and easily assimilated by the gastrointestinal apparatus, protecting you from swelling and heaviness that may follow the consumption of products made with durum wheat. Not only that: the sorghum contrasts the onset of inflammatory processes affecting the intestine, which can aggravate the swelling, but prevents inflammation of any nature, which promote the onset of annoying imperfections such as celulitis.
Sorghum has less calories than rice
Sorghum has less calories than rice (it has about 40 calories less per 100g). Contains vitamins (especially group B), few fats and precious minerals such as potassium, phosphorus, copper and iron. Useful is the magnesium content, essential for the functioning of the metabolism and calcium intake. Sorghum is a cereal also indicated to those who lose weight because its tannins act as a barrier to the absorption of starch, so as not to raise the levels of blood sugar. It is also an excellent food for keeping fats in the blood at bay and has antioxidant properties due to the presence of phenolic acids, flavonoids and phytosterols. With its beans you can prepare soups, soups, salads.
Try the detox salad with sorghum and spirulina
The sorghum is for sale already decorticated, so usually does not need to soak. Sometimes this procedure is still recommended, but is limited to a couple of hours (check the package). Here is a good recipe to bring to the table: cook the sorghum in plenty of water, with a bay leaf. Cut a carrot, a fennel, the inner ribs of a celery into julienne strips. Steam a handful of peas. Season the vegetables and the sorghum drained with lemon, salt and oil. Add a can of organic corn already cooked. Sprinkle powdered spirulina algae on the salad, which gives a good smell of the sea and is detoxifying, then add two basil leaves.