Sorghum vulgare, S. bicolor; cereals that thrive in semi-arid regions and provide important food in tropical Africa, central and north India, and China. Sorghum produced in the USA and Australia is used mainly for animal feed. Also known as kaffir corn (in South Africa), guinea corn (in West Africa), jowar (in India), Indian millet, and millo maize. The white-grain variety is eaten as meal; the red-grained has a bitter taste and is used for beer; sugar syrup is obtained from the crushed stems of the sweet sorghum. A 200‐g portion is a rich source of protein, vitamin B1, niacin, and iron; a good source of zinc; a source of vitamin B2; provides 14 g of dietary fibre; supplies 660 kcal (2 800 kJ). See also millet.
Subjects: Medicine and Health.