native of India can be included in the diet of celiac people
Sorghum has different names depending on the part of the world you are. In Africa is called "kafir" or "mtama" in India "iowar" and China "kaoliang."
Whence?
Sorghum is a cereal from India and central Africa. In fact, in these regions and also in China, is a staple of the diet of millions of people. However, developed countries do not include sorghum in their diet but use it as fodder for livestock feed. Features
Sorghum is a grain more resistant to drought and has a large number of varieties. The grain may have different shades ranging from white to dark red or purple, to yellow.
Its composition is very similar to that of corn. Note the large amount of carbohydrate that has, as its low fat content. As for proteins, sorghum has interesting amounts of these nutrients, although the same way as other cereals, its content in lysine (an essential amino acid) is limiting, which makes their proteins are of good quality. However, when combined with foods such as sorghum, vegetables or milk, you get high biological value proteins, ie proteins of a quality as good as in meat or fish.
should know that sorghum is with corn, rice and millet, a grain that can be part of the diet of people with celiac disease, as it contains no gluten. Food
sorghum
Because sorghum is mostly consumed in Asia and Africa, most of the recipes contained in this cereal comes from these countries. One of the most common application of sorghum in the kitchen are the bread and pancakes are made with a mixture of corn flour or wheat, and sorghum. In some African countries, sorghum is used in the preparation of a drink from sweet syrup extracted from the plant, while in China, sorghum is used for the preparation of various alcoholic beverages, among which the spirits.
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