Description
Sorghum originated in Africa thousands of years ago and is now the fifth most important cereal crop around the world, including Australia. The whole grain kernel is ground into a smooth flour that is used in many baked dishes such as pancakes, breads, muffins, cakes and also as a substitute for any other flour. It is high in protein, iron, fibre and antioxidants. The starch and protein in sorghum takes longer to digest, making it a good option for diabetics.
Origin: Australia
Ingredients: sorghum flour
Allergens: no known, may contain traces of gluten and other known allergens
Nutritional Table
Average per 100g
Energy (kj) 1488
Protein (g) 10
Total Fat (g) 3.2
Saturated (g) <1
Carbohydrates (g) 68.8
Sugars (g) <1
Sodium (mg) 5
Fibre (g) 5.8
