K-State Research and Extension

search

You Asked It!

Tag: Sorghum

Sorghum Syrup vs. Molasses

Posted on by Karen Blakeslee

Sorghum syrup is made from sweet sorghum. This grain is grown in the gulf states, north to Wisconsin and west to Kansas, Iowa and Minnesota. Kentucky and Tennessee are the leading producers of sorghum syrup. It is about 10-14 feet tall and the syrup comes from the canes or stalks. It takes about It takes about eight gallons of sorghum juice to make one gallon of sorghum syrup.

Why choose sorghum syrup over molasses? It has similar quality and consistency to molasses. It is sugar, so it still provides carbohydrates. The nutrient iron is one unique benefit to consuming sorghum syrup. According to the USDA Food Data Central database, sorghum syrup has 3.8mg/100g and molasses has 4.72 mg/100g. Calcium and potassium are also in these syrups.

Here are some tips to substitute sorghum syrup in your recipes from the National Sweet Sorghum Producers & Processors Association.

 

Sorghum: An Old Player in a New World

Posted on by Karen Blakeslee
Sorghum
From animal feed to gluten-free foods, sorghum is becoming a star ingredient.

Sorghum is a staple food in African, Asian, and South American diets. In the U.S. it is typically found in animal feed or made into ethanol.

But sorghum is becoming a popular food item in American diets. It contains 10 grams of protein per half cup serving. It is also a good source of fiber, antioxidants and is gluten-free. It is the latter that has landed sorghum into many American diets.

Using sorghum in gluten-free foods has helped those with Celiac disease or other medically diagnosed reasons to avoid gluten. It helps increase whole grain consumption in gluten-free diets.

Sorghum also decreases insulin and glycemic responses compared to corn and rice. While sorghum has a lower glycemic index than wheat, sorghum syrup does not.

Antioxidants in sorghum help prevent cell and DNA damage. Many studies have shown the potential of sorghum to decrease certain cancer risks. While it may not be the cure to cancer, it certainly is a healthy addition to the diet.

Toss cooked sorghum into soups or salads, use in place of oatmeal for breakfast, or pop it like popcorn!

Source: www.foodinsight.org/sorghum-gluten-free-ancient-grain-fiber-antioxidants

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University