Sorghum bicolor – Mabele (Sepedi, Sesotho, isiNdebele); Mabêlê (Setswana) Amabele (isiZulu); Amazimba (isiXhosa), Graansorghum (Afrikaans) – is a nutritious, gluten free, low GI, environmentally friendly, ancient African grain which has been cultivated in Southern Africa for over 3000 years.
Sorghum contains high levels of protein, fiber, phosphorus, potassium, calcium and iron. It has more antioxidants than blueberries. It is also deeply delicious!
South Africans have traditionally served sorghum as a whole grain, ground into fine and coarse meal and also fermented into porridges and beers. Classic comfort foods such as Xhosa Qhumatala (sorghum and beans) and tangy Tswana-style Ting have nourished and nurtured our nation for generations. Offerings of sorghum beer have supported African spirituality since time immemorial.
Internationally many modern chefs use whole grain sorghum in the same ways as they work with rice and couscous. Finely ground sorghum can be used as a gluten free alternative to wheat flour in baking. Sorghum beer-based sourdough bread is increasingly popular worldwide.
This product has been prepared in a facility that uses gluten, sesame, soya and tree nuts.
Store in a cool, dry place. Once opened, store in an airtight container or reseal.
NUTRITIONAL INFORMATION (nutrient values for 100g uncooked sorghum grains)
Total Fat 3,46g
Dietary Fibre 11,1g
Source: USDA Agricultural Research Service National Nutrient Database for Standard Reference, Release