https://observatoire-des-aliments.fr/sante/le-sorgho-cereale-pleine-de-vertus
Le sorgho, céréale millénaire, ne manque pas de vertus pour la santé. Il peut être bénéfique de lui faire une place dans notre assiette.
Le sorgho (de l'italien Surgo, « je surgis »), famille des Poacées ou Graminées, est l'une des plus anciennes céréales. On en retrouve des traces il y a 9 ou 10 000 ans du côté du Soudan, de l'Ethiopie et de l'Egypte. Il est cultivé en Afrique, mais aussi en Inde, aux Etats-Unis, au Mexique, et… en France (Midi-Pyrénées, Poitou-Charentes, Centre). On en parle peu mais c'est pourtant la cinquième céréale mondiale après le maïs, le riz, le blé et l'orge.
Sorghum, an ancient cereal, is not lacking in health benefits. It can be beneficial to make room for it on our plate.
Sorghum (from the Italian Surgo, "I arise"), family Poaceae or Gramineae, is one of the oldest cereals. We find traces of it 9 or 10,000 years ago in Sudan, Ethiopia and Egypt. It is grown in Africa, but also in India, the United States, Mexico, and… in France (Midi-Pyrénées, Poitou-Charentes, Centre). We don't talk much about it, but it is nevertheless the fifth cereal in the world after corn, rice, wheat and barley.
Cereal of the future
It is a cereal grown in the driest and poorest countries of the world. Indeed, sorghum is economical in water and fertilizers, and tolerates high heat very well, which makes it the cereal of the future for various experts. Due to its deep root system, the plant effectively draws mineral resources from the soil.
Multiple uses
There are dozens of kinds of sorghum allowing multiple uses (animal feed, popcorn, alcohol, beer, straw hut roofs, brooms, dye, agro-fuel, etc.). The varieties differ according to their degree of earliness (the plant is sown before summer, and harvested in the fall).
Rich in phosphorus
From a health point of view, sorghum deserves all our interest. First, it does not contain gluten, which is suitable for many gluten-sensitive people. It is rich in minerals: iron, calcium and phosphorus. 100g of sorghum provide 4.4mg of iron, 287mg of phosphorus. This good phosphorus content makes it an energizing and excellent food for the body. Because this mineral, essential to man (he needs 2 g per day) enters the cellular metabolism. Some plant specialists recommend it to people facing bone decalcification concerns.
Its lower glycemic index than rice makes it a food better suited to diabetic diets, even if this cereal is very rich in carbohydrates (65 to 75%).
Long cooking
It can be consumed in a variety of ways (porridge, couscous, pancakes, breakfast cereals, etc.), in the form of flour or grains. In India, sorghum flour is used to make bread in some regions. Grain sorghum is cooked in a large volume of boiling water. There are about three volumes of water for one volume of cereal. Bring to the boil and then simmer over low heat for one hour. It can be served with vegetables, meat or fish.
Aurelie Laroche
Sources: www.plantes-et-sante.fr
Cereals. Jean-Paul Collaert. Editions Rue de l'Exchequer. 2013.
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