Difference between revisions of "Sorghum"
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==Health Benefits and uses of Sorghum are== | ==Health Benefits and uses of Sorghum are== | ||
*Nutrients : Sorghum may be cooked and served alone, popped, or used in porridges and breads. A 1-cup, 192-gram serving of sorghum is energy-rich, providing 650 calories, 48 percent of your recommended daily intake, or RDI, for carbohydrates, mainly complex carbohydrates, and 48 percent of your RDI for fiber. Sorghum is rich in thiamin, riboflavin, niacin and trace minerals such as iron, phosphorus and potassium. The color of sorghum varies from white to red to black, and the bran of dark-colored varieties is rich in compounds called phenolic acids, tannins, anthocyanins and policosanols. | *Nutrients : Sorghum may be cooked and served alone, popped, or used in porridges and breads. A 1-cup, 192-gram serving of sorghum is energy-rich, providing 650 calories, 48 percent of your recommended daily intake, or RDI, for carbohydrates, mainly complex carbohydrates, and 48 percent of your RDI for fiber. Sorghum is rich in thiamin, riboflavin, niacin and trace minerals such as iron, phosphorus and potassium. The color of sorghum varies from white to red to black, and the bran of dark-colored varieties is rich in compounds called phenolic acids, tannins, anthocyanins and policosanols. | ||
| − | * | + | *Cancer : The bran layers of pigmented sorghum varieties contain antioxidants that may help protect against cancer development. |
| + | **Mortality from esophageal cancer in Shanxi Province, China, is lower in people who consume sorghum and millet flour than those who eat corn and wheat flour, according to an ecological study appearing in the April 1993 issue of the “International Journal of Cancer." An epidemic of squamous carcinoma of the esophagus possibly caused by fungi in South Africa might be due to a shift in consumption from sorghum to corn as a dietary staple, according to a review in a 2005 issue of “Medical Hypotheses.” | ||
| + | **Compounds in sorghum called 3-Deoxyanthoxyanins (3-DXA) are present in darker-colored sorgums, and to a lesser extent in white sorghum. Scientists at the University of Missouri tested extracts of black, red, and white sorghums and found that all three extracts had strong antiproliferative activity against human colon cancer cells. | ||
*Carbohydrates : Sorghum may slow and reduce carbohydrate digestion and absorption, which could help with blood glucose control in people with diabetes. Adding tannin-rich bran extracts of dark sorghum to corn and sorghum flour porridges lowers the estimated glycemic index of the porridges in simulated testing. Sorghum tannins interact with carbohydrates and cause the formation of resistant starch, which lowers starch digestibility. Sorghum extracts inhibit amylase, the enzyme produced with saliva and pancreatic juice that breaks down starch. | *Carbohydrates : Sorghum may slow and reduce carbohydrate digestion and absorption, which could help with blood glucose control in people with diabetes. Adding tannin-rich bran extracts of dark sorghum to corn and sorghum flour porridges lowers the estimated glycemic index of the porridges in simulated testing. Sorghum tannins interact with carbohydrates and cause the formation of resistant starch, which lowers starch digestibility. Sorghum extracts inhibit amylase, the enzyme produced with saliva and pancreatic juice that breaks down starch. | ||
*Gluten-Free : If you cannot tolerate gluten or have frequent allergic reactions after eating foods made with wheat, oats, barley or rye, sorghum is a gluten-free alternative staple grain. Sorghum appears to be safe for patients with celiac disease, an autoimmune condition of the small intestine that is aggravated by gluten, as reported in the Dec. 2007 issue of “Clinical Nutrition." If you do substitute sorghum for other foods in your diet, do not rely too heavily on sorghum’s protein for contribution to your daily needs. Sorghum protein is poorly digested after cooking and is deficient in the essential amino acid lysine. | *Gluten-Free : If you cannot tolerate gluten or have frequent allergic reactions after eating foods made with wheat, oats, barley or rye, sorghum is a gluten-free alternative staple grain. Sorghum appears to be safe for patients with celiac disease, an autoimmune condition of the small intestine that is aggravated by gluten, as reported in the Dec. 2007 issue of “Clinical Nutrition." If you do substitute sorghum for other foods in your diet, do not rely too heavily on sorghum’s protein for contribution to your daily needs. Sorghum protein is poorly digested after cooking and is deficient in the essential amino acid lysine. | ||
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== References == | == References == | ||
[[Category:Treatments]] | [[Category:Treatments]] | ||
Revision as of 09:47, 12 July 2015
Special Precautions of Sorghum
Health Benefits and uses of Sorghum are
- Nutrients : Sorghum may be cooked and served alone, popped, or used in porridges and breads. A 1-cup, 192-gram serving of sorghum is energy-rich, providing 650 calories, 48 percent of your recommended daily intake, or RDI, for carbohydrates, mainly complex carbohydrates, and 48 percent of your RDI for fiber. Sorghum is rich in thiamin, riboflavin, niacin and trace minerals such as iron, phosphorus and potassium. The color of sorghum varies from white to red to black, and the bran of dark-colored varieties is rich in compounds called phenolic acids, tannins, anthocyanins and policosanols.
- Cancer : The bran layers of pigmented sorghum varieties contain antioxidants that may help protect against cancer development.
- Mortality from esophageal cancer in Shanxi Province, China, is lower in people who consume sorghum and millet flour than those who eat corn and wheat flour, according to an ecological study appearing in the April 1993 issue of the “International Journal of Cancer." An epidemic of squamous carcinoma of the esophagus possibly caused by fungi in South Africa might be due to a shift in consumption from sorghum to corn as a dietary staple, according to a review in a 2005 issue of “Medical Hypotheses.”
- Compounds in sorghum called 3-Deoxyanthoxyanins (3-DXA) are present in darker-colored sorgums, and to a lesser extent in white sorghum. Scientists at the University of Missouri tested extracts of black, red, and white sorghums and found that all three extracts had strong antiproliferative activity against human colon cancer cells.
- Carbohydrates : Sorghum may slow and reduce carbohydrate digestion and absorption, which could help with blood glucose control in people with diabetes. Adding tannin-rich bran extracts of dark sorghum to corn and sorghum flour porridges lowers the estimated glycemic index of the porridges in simulated testing. Sorghum tannins interact with carbohydrates and cause the formation of resistant starch, which lowers starch digestibility. Sorghum extracts inhibit amylase, the enzyme produced with saliva and pancreatic juice that breaks down starch.
- Gluten-Free : If you cannot tolerate gluten or have frequent allergic reactions after eating foods made with wheat, oats, barley or rye, sorghum is a gluten-free alternative staple grain. Sorghum appears to be safe for patients with celiac disease, an autoimmune condition of the small intestine that is aggravated by gluten, as reported in the Dec. 2007 issue of “Clinical Nutrition." If you do substitute sorghum for other foods in your diet, do not rely too heavily on sorghum’s protein for contribution to your daily needs. Sorghum protein is poorly digested after cooking and is deficient in the essential amino acid lysine.
