Sorghum, also known as milo, has a variety of uses including food for human consumption. Sorghum is a versatile plant because it can tolerate drought, soil toxicities, a wide range of temperatures and high altitudes.
In many parts of the world sorghum has traditionally been used in food products and various food items; porridge, unleavened bread, cookies, cakes, couscous and malted beverages are made from this versatile grain.
Nutritional Benefits of Sorghum
sorghum brans with a high phenolic content and high anti-oxidant properties inhibit protein glycation. Sorghum is safe for people with celiac disease and it may help manage cholesterol and treat human melanoma.
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