Sorghum, a cereal grain, is the fifth most important cereal crop in the world, largely because of its natural drought tolerance and versatility as food, feed and fuel. In Africa and parts of Asia, Sorghum is primarily a human food product.
Sorghum also is grown from traditional hybrid seeds and does not contain traits gained through biotechnology, making it nontransgenic (non-GMO).
Sorghum is not just a gluten free grain, It is also a whole grain that provides many other nutritional benefits.
Sorghum, which doesn’t have an inedible hull like some other grains, is commonly eaten with all its outer layers, thereby retaining the majority of its nutrients.
