Sorghum is high in antioxidant phenolic compounds that can add health benefits not found in other fruits, vegetables, and grains. The darker sorghums, in particular, have high levels of antioxidants, comprised of 3d-anthocyanins, which are unique to sorghum. Several sorghum varieties are part of current NIH studies.
Antioxidant Qualities in Sorghum
Sorghum is a gluten free, whole grain, Non-GMO ancient grain. It is drought resistant and can be grown using fewer resources than other crops. Sorghum is higher in fiber and protein compared to the most widely used gluten free flours and hosts a wealth of other health benefits including antioxidant qualities in our sumac and burgundy varieties.