A whole cereal grain that is widely grown in tropical and subtropical areas, sorghum is also known by the names Jowar, cholam, and Jonna. The edible starchy seeds of sorghum, a tiny grass grain, can be used for food, animal feed, and the generation of biofuel, among other purposes. Mainly used in food preparation such as porridge, flour, and gluten-free baked goods, it grows in red, bronze, yellow, tan, white, and black colors. A crucial grain for environmental sustainability, sorghum can thrive in arid settings with limited water supplies. Sorghum’s high nutritional content of vitamins, minerals, fiber, and protein makes it easy to include in a normal diet. 

Use of Sorghum:

1. Sorghum grain is used in making healthy porride and gluten-free products, as animal feed, for brewing alcoholic beverages, and in biofuel production.

Benefits of Sorghum:

1. As sorghum is gluten free, making it ideal for people who can’t tolerate gluten.
2. Sorghum consists of  fiber, protein, antioxidants, and minerals like iron and magnesium.
3. It also helps regulate blood sugar levels, beneficial for diabetics.