Sorghum has very ancient origins: it comes from the African continent and was one of the first plants to be cultivated. And ‘the fourth most important cereal in the agricultural world, after wheat, rice and corn.
In Italy, the cultivation of sorghum is not widespread: just 29,000 hectares are cultivated despite the extension could be much larger.
The chemical composition of sorghum is extremely interesting from the nutritional point of view, since it contains plenty of fiber (about 80%), proteins (7-14%), lipids and especially carbohydrates. Like the other gluten free cereal, sorghum contains an essential amino acid, lysine, essential nutrition.
These characteristics make the sorghum highly digestible and easily assimilated, also it contains iron, calcium, potassium and vitamins such as niacin (Vitamin B3) and vitamin E.
Sorghum is undoubtedly a good source of energy for our fuel: complex carbohydrates during metabolism, are transformed gradually into glucose molecules more simple, useful to supply energy and are typical of cereals and pseudocereals.