40kg h corn millet sorghum puffing bulking machine puffed grain extruder
Sorghum is a nutrient-rich cereal grain. Its low in fat, but high in protein Fiber, Vitamin C, calcium, iron and micronutrients. In addition, sorghum is high in antioxidants like flavonoids, eating a diet rich in these antioxidants. Sorghum referred to as a super grain, sorghum is commonly found in Asian and African cuisines. It is known as a very environmentally friendly crops because it doesnt use as many natural resources to grow as other grains. Sorghum benefits extend beyond its good rating with the environment. It is healthy too. Each cup of uncooked sorghum contains immense nutrients and vitamins like Protein. Fiber, Vitamin A, vitamin C, Calcium, iron copper, and magnesium. Sorghum is a versatile grain in that it can be cooked multiple ways stove top, slow cooker, or oven, and you can cook as porridge popped sorghum snacks,fermented and unfermented baked goods beverage. 1 cup of dried Organic Sorghum. 3 cups of chicken broth or water. Salt to taste Combine the sorghum and broth or water in a large pot. If youre using water, add a pinch of salt to the pot. Bring it to a boil, and then reduce it to a simmer. Cover and cook for 45 to 60 minutes. After cooking, let the sorghum stand, covered for 5 minutes. Drain the excess moisture from the pot and fluff with a fork. Serve with soup or gravy Serving Size 442g Serving Per Amount Calories 300 % Daily Value Total Fat 6g 9% Saturates Fat 1g 5% Cholesterol 0mg 0% Sodium 105mg 4% Total Carbohydrates 51g 17% Dietary Fiber 7g 18% Sugar 11g Protein 17g Vitamin A 10% VitaminC 110% Calcium 40% Iron 20% Percent daily values are based on a 2,000 calories diet. Your daily values may be higher or lower depending on your calorie needs. Sorghum is rich in complex carbohydrate, a good source of carbs and one single jowar roti provides you with 10.2g of carbs. It is slow releasing resistant starch that is absorbed very slowly in the gut, keeps you satiated and does not cause a surge in blood glucose levels.
