Sorghum (Solam) - Health Benefits
Sorghum is an important cereal crop cultivated across the world and has its origin in North Africa. Sorghum crop can withstand high altitudes and temperatures. It can grow on toughest of soils, even in soils that are toxic. Even during drought spells the crop can subdue into a state of dormancy and thrive back without dying out, this helps the plant survive unpredictable changes in water availability and the onset of rain.
Popularly referred to as Great millet, the crop is not only cultivated for culinary purpose but also as an animal feed and in the production of ethanol. The cereal is consumed in India and other regions of the world like Central Africa and Korea. It is also seen as a healthy gluten-free substitute for wheat. In South India, the batter made out of Solam is cooked into dosas over a flat pan. In the Northern States of India, Jowar (Sorghum) is made into a variety of India bread called 'Jowar Roti.'
Sorghum provides 10.4g of Protein, 70.7g of Carbohydrates. It is also rich in Phosphorus and Iron. With fair amounts of Vitamin B3 and Folic Acid, Sorghum is good for cardiovascular health. It has a significant amount of Vitamin E, which acts as an oxidative agent in scavenging free radicals in tissues and also plays a major role in protecting healthy fat cells. Sorghum can be included in everyday diet or can be alternated with other grains and millets to assimilate essential vital nutrients required for the body.