Sorghum grain is always whole grain, whether popped as a snack, milled into a flour or cooked as a pilaf.*
*C Henley, PhD, BD, LD Januarry 2012
1.USDA Nationai Nutrient Database for Standard Reference, Release 24 {2011i. liems 620067 and 20648.
2. Awika .lM, Rooney, LW. Sorghunr phytochen:ricals and their potentiai impact on human heaith. Pltytochemrslry 2004.;65 : 1 199122 1.
3.USDA National Nutrient Database for Standard Reference, Release 24 i2C11). ltem # 20648.
Sorghum Grain starts out small when it grows, much smaller than a corn kernel, but it has a similar kind of protective layer that holds in a little moisture, and when exposed to the right amount of heat it pops the same way corn does. Like a lot of things you may know that are small and very powerful (like atoms) Sorghum and Pop I.Q. give you more power than corn… has more protein and fiber, and is loaded with macro and micronutrients to help give your body Big Fuel!
Macronutrients Sorghum is an excellent source of energy, containing about 75% complex carbohydrate. Complex carbohydrates (fibers and starches) are usually digested slowly and therefore provide satiety and delayed hunger. Sorghum flour is often whole grain and thus aligns well with the 2010 Dietary Guidelines to increase dietary whole grains while keeping the suggested total dietary carbohydrate intake the same (1). A Nutrient comparison of the commodity grains — sorghum, wheat, corn, and rice— shows that with about 3.3% fat content, grain sorghum contains more fat than wheat and rice, but slightly less than corn. Sorghum and wheat grain contain similar amounts of protein (~11-12%) while both contain more protein than rice and corn (~6-9%) (2). Sorghum is naturally gluten free.
Micronutrients A comparison of 100 g of commodity sorghum to the World Health Organization (WHO) Recommended Nutrient Intakes (RNI) (3-5) for children ages 1-3 years shows the following micronutrients are met: Magnesium = 366% RNI; Iron based on 10% bioavailability = 73% RNI; Zinc based on moderate bioavailability = 38% RNI; Thiamin = 47% RNI; Riboflavin = 28% RNI; Niacin = 49% RNI; Pantothenate = 63% RNI; Vitamin B-6 = 118% RNI. WHO does not have an established RNI for copper and manganese, thus using the United States Recommended Dietary Allowance (RDA) (6) criteria, 100g sorghum meets the RDA for children ages 4-8 years as follows: Copper = 245% RDA; Manganese = 92% RDA. Iron and zinc are two of the four micronutrients (iron, zinc, iodine, vitamin A) identified (7) as at risk in populations of developing countries. Sorghum is a good to excellent source of iron and zinc. Sorghum is rich in B complex vitamins that play a major role in energy metabolism. Sorghum’s high-energy content and ready supply of B-complex vitamins are a perfect combination for energy utilization.
Phytochemicals Depending on the variety, sorghum provides good to excellent sources of such phytochemicals as phenolic acids, anthocyanins, phytosterols and policosanols. These compounds are familiar to the public as a result of health claims around sterols and stanols (heart health) and the publicity attributed to the anti-oxidant properties of anthocyanins (pigmented berries-blueberries, strawberries, etc.). Awika and Rooney (8) provide an excellent review of the potential health benefits of phytochemicals in sorghum. One category of phytochemicals, condensed tannins – regardless of grain color- is not found in U.S. sorghum varieties and most sorghum produced elsewhere (8).
1. Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans (2010). USDA.
2. USDA National Nutrient Database for Standard Reference, Release 24. 2011.
3. FAO/WHO Expert Consultation on Human Vitamin and Mineral Requirements. 1998.
4. FAO/WHO/UNU Report of a Joint Expert Consultation on Human Energy Requirements. 2001.
5. WHO/FAO/UNU. Protein and Amino Acid Requirements in Human Nutrition. Report No. 935. 2007.
6. Food and Nutrition Board. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium and Zinc. National Academy Press, Washington, D.C. 2001
7. Committee on Micronutrient Deficiencies, Prevention of Micronutrient Deficiencies: Tools for Policymakers and Public Health Workers. (CP Howson, ET Kennedy and A Horwitz, Eds), National Academy Press. Washington, D.C. 1998.
8. Awika, JM and Rooney, LW. Sorghum phytochemicals and their potential impact on human health. Phytochemistry 65;1199-1221. 2004.
Whole grain gluten-free sorghum flour is an excellent source of dietary fiber with 6.6g/t}Og flour (1). Most Americans of all ages under-consume dietary fiber with an average intake of about 15 grams versus the 25 grams that are recommended. Concentrated sources of fiber include whole grains, dried peas and beans, vegetables, nuts and fruits. Fiber is intrinsic and intact only in plants.
Dietary fibers are non-digestible forms of carbohydrates and lignin. Dietary fiber can be classified as fermentable or non-fermentable-*both forms are needed for good health. Along with helping provide satiety, a moderate amount of evidence suggests that dietary fibers from whole food sources protect against cardiovascular disease, obesity, and type 2 diabetes and is essentialfor optimaIdigestive health (3).
The 2010 Dietary Guidelines for Americans was careful to point out that increasing total grains was not recommended. However increased consumption of the proportion of whole grains to total grains was recommended because of the need to increase whole grain fiber (2). ln particular, individuals with celiac disease may not consume enough dietary fiber and need gluten-free whole grains such as sorghum in their diets.
A recent study with adolescents (3) found that higher dietary fiber intakes, but not low saturated fat or cholesterol intakes, were associated with lower incidence of metabolic syndrome. Since metabolic syndrome in adolescence leads to a higher incidence of metabolic syndrome, type 2 diabetes, and cardiovascular disease in adulthood, teens are a major group in need of education about whole grains and other sources of dietary fiber.
The Nutrition Facts panel on food labels requires that the amount of dietary fiber per serving be shown. lf a food product contains at least 2.5 g/serving, the label may state the food is a good source of fiber.
Based upon an extensive review of the evidence, the FDA recently approved a health claim for whole grains that permits rnanufacturers to state on foods: "Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol rnay reduce the risk of heart disease and some cancers" (4). ln order to use the clairn, the serving size must cr:ritain a specified amount of dietary fiber per serving. Four serving sizes are specified ranging from a 35 gram serving with 1.7 grams of fit:er to a 55 grarn serving with 3.0 grams of dietary fiber (5). Thus whole grain sorghum is an excellent source of dietary fiber.
1. USDA National Nutrient Database for Standard Reference, Release 24 (2011). ltem # 20648.
2. www.cnpp.usda.gov/publications/dietaryguldelines/201O/dgaclrcportld-5-carbohvdrates.pdf
3. Carlson JJ, Eisenrnann JC, Norman GJ, Orliz KA, Young. Dietary tiber and nutrient density are inversely associated wilh the Metaboitc 5yndrome tn US ada
4. http://www.fda.gov/Food/GuidanceComplianceRegulatorylnformation/GuidanceDocuments/Food LabelingNutrition/FoodLabelin6Guide/ucm054919.htm
How? One at a time… that might take while (but could be good for the little tikes), or raise the bag like your favorite beverage, squeeze the pouch on the edges near the zipper to from a funnel, and fill up with energy. For a little extra fiber and crunch try Tuscany on your favorite salad, or for a little sweet try some Kettle in your oatmeal, cereal, or with yogurt. Where…? On the plane, on the train, in the car. On your walk. At the show, in the museum, after the gym. Anywhere you may need a convenient mini meal or a little energy during the day.
Because we use premium all natural ingredients with no preservatives, including Non-GMO pure cane in our Kettle recipe. There may be extreme temperature swings in shipping to you. If this occurs, place your Kettle Pops in the refrigerator or the freezer for short time (a couple of hours or overnight if you like) and when you remove gently massage the pops inside the pouch starting with your thumbs around the window area and work your way up till they’re loose, you should be all set.
