The earliest known record of sorghum comes from an archeological dig at Nabta Playa, near the Egyptian-Sudanese border, dated 8,000 B.C.

Sorghum only needs a third of the water it takes to grow corn. Its roots run deeper. And its leaves help it retain moisture longer.

Sorghum contains magnesium, iron, zinc, thiamin, riboflavin, niacin, and vitamin B6. It is high in fiber and is an excellent source of energy.