sorghum
American Heritage Dictionary:
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sor·ghum
(sôr'gəm) 
n.
n.
- An Old World grass (Sorghum bicolor), several varieties of which are widely cultivated as grain and forage or as a source of syrup.
- Syrup made from the juice of this plant.
[New Latin Sorghum, genus name, from Italian sorgo, a tall cereal grass, probably from Medieval Latin surgum, perhaps variant of Vulgar Latin *syricum, from neuter of Latin Syricus, Syrian, from Syria, Syria.]
Britannica Concise Encyclopedia:
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sorghum
Cereal grain plant of the family Poaceae, probably native to Africa, and its edible starchy seeds. All types raised chiefly for grain belong to the species Sorghum vulgare, which includes varieties of grain sorghums and grass sorghums (grown for hay and fodder) and broomcorn (used in making brooms and brushes). The strong grass usually grows 28 ft (0.52.5 m) or higher. The seeds are smaller than those of wheat. Though high in carbohydrates, sorghum is of lower feed quality than corn. Resistant to drought and heat, sorghum is one of Africa's major cereal grains. It is also grown in the U.S., India, Pakistan, and northern and northeastern China. Substantial quantities are also grown in Iran, the Arabian Peninsula, Argentina, Australia, and southern Europe. The grain is usually ground into meal for porridge, flatbreads, and cakes.
For more information on sorghum, visit Britannica.com.
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Sorghum includes many widely cultivated grasses having a variety of names in various countries. Cultivated sorghums in the United States are classified as a single species, Sorghum bicolor, although there are many varieties and hybrids. The two major types of sorghum are the grain, or nonsaccharine, type, cultivated for grain production and to a lesser extent for forage, and the sweet, or saccharine, type, used for forage production and for making syrup and sugar.
Grain sorghum is grown in the United States chiefly in the Southwest and the Great Plains. It is a warm-season crop which withstands heat and moisture stress better than most other crops, but extremely high temperatures and extended drought may reduce yields. It is extensively grown in Texas, Kansas, Nebraska, Oklahoma, Missouri, Colorado, and South Dakota. This grain production is fed to cattle, poultry, swine, and sheep primarily. Sorghum is considered nearly equal to corn in feed value.
Sorghums originated in the northeastern quadrant of Africa. Until recent years, practically all grain sorghums of importance introduced into the United States were tall, late maturing, and generally unadapted. Since its introduction into the United States in colonial times, the crop has been altered in many ways, these changes coming as a result of naturally occurring genetic mutations combined with hybridization and selection work of plant breeders. The fact that hybrid grain sorghums with high yield potential could be produced with stems that are short enough for harvesting mechanically made the crop appealing to many farmers. See also Breeding (plant).
Grain sorghum is difficult to distinguish from corn in its early growth stages, but at later stages it becomes strikingly different. Sorghum plants may tiller (put out new shoots), producing several head-bearing culms from the basal nodes. Secondary culms may also develop from nodal buds along the main stem. The inflorescence (head) varies from a dense to a lax panicle, and the spikelets produce perfect flowers that are subject to both self- and cross-fertilization. Mature grain in different varieties varies in size and color from white to cream, red, and brown. Grain sorghum seeds are small and should not be planted too deep since sorghum lacks the soil-penetrating ability of corn. The seeds are planted either in rows wide enough for tractor cultivation or in narrower rows if cultivation is not intended.
Commonly known as sorgo, sweet sorghum was introduced into North America from China in 1850, although its ancestry traces back to Egypt. It is an annual, rather drought-resistant crop. The culms are from 2 to 15 ft (0.6 to 4.6 m) tall, and the hard cortical layer, or shell, encloses a sweet, juicy pith that is interspersed with vascular bundles. At each node both a leaf and a lateral bud alternate on opposite sides; the internodes are alternately grooved on one side. Leaves are smooth with glossy or waxy surfaces and have margins with small, sharp, curved teeth. The leaves fold and roll up during drought. The inflorescence is a panicle of varying size having many primary branches with paired ellipsoidal spikelets containing two florets in each fertile sessile spikelet. The plant is self-pollinated. Seed is planted in cultivated rows and fertilized similarly to corn. The main sorghum-syrup-producing area is in the south-central and southeastern United States. See also Cortex (plant); Pith.
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Sorghum vulgare, S. bicolor; cereals that thrive in semi-arid regions and provide important human food in tropical Africa, central and north India, and China. Sorghum produced in the USA and Australia is used 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 (2800 kJ). See also millet.
Barron's Food Lover's Companion:
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sorghum
[SOR-guhm] This cereal grass has broad, cornlike leaves and huge clusters of cereal grain at the end of tall, pithy stalks. Sorghum is a powerhouse of nutrition but, though it's the third leading cereal crop in the United States, almost all of it is used for animal fodder. Around the world, however, it's the third largest food grain. A few U.S. Mills do sell it by mail order. One sorghum by-product the United States does use for human consumption is the sweet juice extracted from the stalks, which, like that from the sugarcane, is boiled down to produce a thick syrup called sorghum molasses (also sorghum syrup or simply sorghum). It's often used as a table syrup and to sweeten and flavor baked goods.
Gale Encyclopedia of US History:
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Sorghum
In the 1840s the United States imported sorghum seeds from Liberia and grew the plants with a view to manufacturing sugar commercially from their juice. All such attempts proved futile, however, since glucose is the only saccharine matter in the plant. Colonel Isaac Hedges of Missouri was the greatest promoter of the product. During the Civil War, when Southern molasses was unavailable in the North, sorghum became a popular product in the Upper Mississippi Valley. Farmers used large wooden knives to strip sorghum stalks of their leaves as the plants stood in the field. They then cut the stalks and hauled them to a local mill where they were run between rollers to extract the juice, which was boiled to the proper consistency in large vats. Great quantities of this "long sweetening" were made and used as a substitute for sugar on the prairie frontier.
Bibliography
Ledbetter, William M. "Isaac Hedges' Vision of a Sorghum-Sugar Industry in Missouri," Missouri Historical Review 21, no. 3 (1926): 361–369.
Columbia Encyclopedia:
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Sorghum
sorghum, tall, coarse annual (Sorghum vulgare) of the family Gramineae (grass family), somewhat similar in appearance to corn (but having the grain in a panicle rather than an ear) and used for much the same purposes. Probably indigenous to Africa, it is one of the longest-cultivated plants of warm regions there and also in Asia-especially in India and China. Because of its extreme drought resistance (because of the unusually extensive branching root system) and its ability to withstand hotter climates than corn, sorghum has been introduced to the United States and other regions.
The innumerable varieties are generally classified as the sweet sorghums or sorgos, yielding sorghum syrups and molasses from the cane juice; the broomcorns, yielding a fiber from the inflorescence that is used for making brooms; the grass sorghums (e.g., Sudan grass), used for pasture and hay; and the grain sorghums, e.g., durra, feterita, kaffir or kaffir corn, kaoliang, milo or milo maize, and shallu. The pulverized grain is used for stock and poultry feeds and, in the Old World, for food. Sorghums also provide cover crops and green manures, grain substitutes for many industrial processes that employ corn, and fuel and weaving material from the stems.
In the United States, sorghum is grown throughout the Great Plains area and in Arizona and California; about half the crop is used for forage and silage and half for feed grains. Only a small amount is grown for syrup, most of which is consumed locally. Johnson grass (S. halapense), a perennial native to the Mediterranean that is similar to Sudan grass, is naturalized in the United States, especially in the Southwest. It is a noxious weed in cultivated fields but is also used as a forage crop.
Sorghum is classified in the division Magnoliophyta, class Liliopsida, order Cyperales, family Gramineae.
Bibliography
See bulletins of the U.S. Dept. of Agriculture.
Saunders Veterinary Dictionary:
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Sorghum
Grass genus in the plant family Poaceae; can cause cyanide and nitrate–nitrite poisoning; the cyanide poisoning may be in the peracute, lethal, anoxia form or a chronic form manifested by spinal cord degeneration, ataxia, urinary incontinence and consequential pyelonephritis, or as congenital deformities including arthrogryposis. Includes Sorghum almum, S. bicolor (S. vulgare, grain sorghum), S. halepense (Johnson grass), S. sudanense, S. verticilliflorum. Includes very valuable fodder crops used extensively as ensilage or green chop, and a grain sorghum used for lot feeding. Fodder sorghum is the more dangerous but both should be considered as potentially poisonous.
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categories related to 'sorghum'
See crossword solutions for the clue Wikipedia on Answers.com:
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Sorghum
This article is about the plant genus. For the principal species used in crops, see Sorghum bicolor. For the commercial use of Sorghum species, see Commercial sorghum. For other uses, see Sorghum (disambiguation).
| Sorghum | |
|---|---|
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| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Monocots |
| (unranked): | Commelinids |
| Order: | Poales |
| Family: | Poaceae |
| Subfamily: | Panicoideae |
| Tribe: | Andropogoneae |
| Genus: | Sorghum L. |
| Species | |
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About 30 species, see text |
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Sorghum is a genus of numerous species of grasses, one of which is raised for grain and many of which are used as fodder plants either cultivated or as part of pasture. The plants are cultivated in warmer climates worldwide. Species are native to tropical and subtropical regions of all continents in addition to the South West Pacific and Australasia. Sorghum is in the subfamily Panicoideae and the tribe Andropogoneae (the tribe of big bluestem and sugar cane).
Other names include Durra, Egyptian Millet, Feterita, Guinea Corn (Africa), Jwari, Jowar (India), Juwar, Milo (Spain), Kaolian (China), Shallu, Sudan Grass, Jondle (Maharashtra, India), Cholam (Tamil Nadu, India), Jola(Karnataka, India), Jonnalu (Andhra Pradesh, India), Gaoliang, Great Millet, Dura, Dari, Mtama, and Solam and Jawari (Maharashtra) For more specific details on commercially exploited sorghum, see commercial sorghum, also known as milo.
Sorghum has been, for centuries, one of the most important staple foods for millions of poor rural people in the semi-arid tropics of Asia and Africa. For some impoverished regions of the world, sorghum remains a principal source of energy, protein, vitamins and minerals. Sorghum grows in harsh environments where other crops do not grow well, just like other staple foods, such as cassava, that are common in impoverished regions of the world. It is usually grown without application of any fertilizers or other inputs by a multitude of small-holder farmers in many countries.[1]
Grain sorghum is the third most important cereal crop grown in the United States and the fifth most important cereal crop grown in the world. In 2010, Nigeria was the world's largest producer of grain sorghum followed by the United States and India. In developed countries, and increasingly in developing countries like India, predominant use of sorghum is as fodder for poultry and cattle.[2][3] Leading exporters in 2010 were the United States, Australia and Argentina; with Mexico as the largest importer of sorghum.
There is international effort to improve sorghum farming and to find additional applications of sorghum. Sorghum is now finding demand primarily as poultry feed, secondarily as cattle feed and in brewing applications.[4]
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Description
Sorghum is a self-pollinating plant. It is more drought and temperature resistant than maize (corn), soybeans, wheat and other crops. The height of the plant depends on the breed and growing conditions, varying between 60 to 460 centimeters. The long, wide leaves grow off the stalk. Sorghum seed is small and round. A seed head is usually between 25 to 36 centimeters, present on the top of the stalk of a mature sorghum plant.[5]
Sorghum seed consists of three major anatomic sections - pericarp (outer layer), endosperm (storage organ) and the germ. The pericarp is made of three segments - epicarp, mesocarp and endocarp. The epicarp is the outermost layer covered with a thin waxy film. The mesocarp consists of a large amount of starch granules. Sorghum is claimed to be the only food staple that contains starch in this anatomical section of the seed. Sorghum's endosperm is composed of aleurone layer, peripheral, corneous and floury areas. The aleurone contains proteins (protein bodies and enzymes), ash (phytin bodies) and oil (spherosomes). The germ has two major parts: the embryonic axis and embryonic disc. The protein of the germ contains high levels of lysine and tryptophan that are of unusually good quality for human consumption, as well as for fodder.
History
Sorghum is native to the tropical areas in Africa. The oldest cultivation record dates back to 3000 B.C. in Egypt. The original variety of sorghum was purple or red and the seed coat was red.[5]
In the 1950s hybrid sorghums were developed for higher yields and it became a popular crop as yields increased dramatically. The hybrid variety also offered a color and taste preferred by consumers. Sorghum grown in the United States is usually this hybrid variety, which is white sorghum with white seed coat, champagne colored body and wheat colored head. In other parts of the world, red or purple variety of low yield sorghum continues to be grown. Sorghum is now a globally important commercial crop.
Cultivation and uses
One species, Sorghum bicolor,[6] is an important world crop, used for food (as grain and in sorghum syrup or "sorghum molasses"), fodder, the production of alcoholic beverages, and biofuels. Most varieties are drought and heat tolerant, and are especially important in arid regions, where the grain is staple or one of the staples for poor and rural people. They form an important component of pastures in many tropical regions. Sorghum is an important food crop in Africa, Central America, and South Asia and is the "fifth most important cereal crop grown in the world".[7]
Some species of sorghum can contain levels of hydrogen cyanide, hordenine and nitrates lethal to grazing animals in the early stages of the plant's growth. When stressed by drought or heat, plants can also contain toxic levels of cyanide and/or nitrates at later stages in growth.[8]
Another Sorghum species, Johnson grass (S. halapense), is classified as an invasive species in the US by the Department of Agriculture.[9]
Sorghum vulgare var. technicum is commonly called broomcorn.[10]
Production trends
FAO reports that United States of America was the top producer of sorghum in 2009 with a 9.7 million metric tonnes harvest. The next four major producers of sorghum, in decreasing quantities were India, Nigeria, Sudan and Ethiopia. The other major sorghum producing regions in the world, by harvested quantities, were: Australia, Brazil, China, Burkina Faso, Argentina, Mali, Cameroon, Egypt, Niger, United Republic of Tanzania, Chad, Uganda, Mozambique, Venezuela, and Ghana.[11]
The world harvested 55.6 million tonnes of sorghum in 2010. The world average annual yield for the 2010 sorghum crop was 1.37 tonnes per hectare. The most productive farms of sorghum were in Jordan, where the nationwide average annual yield was 12.7 tonnes per hectare. The nationwide annual average yield in world's largest producing country, the USA, was 4.5 tonnes per hectare.[12]
The allocation of farm area to sorghum crop has been dropping, while the yields per hectare has been increasing. The biggest sorghum crop the world produced in the last 40 years was in 1985, with a 77.6 million tonnes harvest that year.
Nutritional profile of sorghum
Sorghum is about 70 percent starch and a good energy source. Sorghum starch consists of 70 to 80 percent amylopectin, a branched-chain polymer of glucose, and 20 to 30 percent amylose, a straight-chain polymer.
The digestibility of the sorghum starch is relatively poor in unprocessed form, varying between 33 to 48 percent. Processing of the sorghum grain by methods such as steaming, pressure-cooking, flaking, puffing or micronization of the starch increases the digestibility of sorghum starch. This has been attributed to a release of starch granules from the protein matrix rendering them more susceptible to enzymatic digestion.
On cooking, the gelatinized starch of sorghum tends to return from the soluble, dispersed and amorphous state to an insoluble crystalline state. This phenomenon is known as retrogradation; it is enhanced with low temperature and high concentration of starch. Amylose, the linear component of the starch, is more susceptible to retrogradation.
Certain sorghum varieties contain anti-nutritional factors such as tannins. The presence of tannins is claimed to contribute to the poor digestibility of sorghum starch. Processing in humid thermal environment aids in lowering anti-nutritional factors of sorghum.
Sorghum starch does not contain gluten. This makes sorghum a possible grain for those who are gluten sensitive.[5]
After starch, proteins are the main constituent of sorghum. The essential amino acid profile of sorghum protein is claimed to depend on the sorghum variety, soil and growing conditions. A wide variation has been reported. For example, lysine content in sorghum has been reported to vary from 71 to 212 mg per gram of nitrogen.[1] Some studies on sorghum's amino acid composition suggest albumin and globulin fractions contained high amounts of Iysine and tryptophan and in general were well balanced in their essential amino acid composition. On the other hand, some studies claim sorghum's prolamin fraction was extremely poor in Iysine, arginine, histidine and tryptophan and contained high amounts of proline, glutamic acid and leucine. These variations may be linked to the sorghum variety, soil and growing conditions. The digestibility of sorghum protein has also been found to vary between different varieties and source of sorghum. Digestibility values ranging from 30 to 70 percent have been reported.
A World Health Organization report suggests that the inherent capacity of the existing sorghum varieties commonly consumed in poor countries was not adequate to meet the growth requirements of infants and young children. The report also claims that sorghum alone may not be able to meet the healthy maintenance requirements in adults. A balanced diet would supplement sorghum with other food staples.
Sorghum's nutritional profile includes several minerals. This mineral matter is unevenly distributed and is more concentrated in the germ and the seed-coat. In milled sorghum flours, minerals such as phosphorus, iron, zinc and copper decreased with lower extraction rates. Similarly, pearling the grain to remove the fibrous seed-coat resulted in considerable reduction in the mineral contents of sorghum. The presence of anti-nutrition factors such as tannins in sorghum reduces its mineral availability as food. It is important to process and prepare sorghum properly to improve sorghum's nutrition value.
Sorghum is a good source of B-complex vitamins. Some varieties of sorghum contain ß-carotene which can be converted to vitamin A by the human body; given the photosensitive nature of carotenes and variability due to environmental factors, scientists claim sorghum is likely to be of little importance as a dietary source of vitamin A precursor. Some fat-soluble vitamins, namely D, E and K, have also been found in sorghum grain in detectable but insufficient quantities. Sorghum as it is generally consumed is not a source of vitamin C.
Comparison of sorghum to other major staple foods
The following table shows the nutrient content of sorghum and compares it to major staple foods in a raw form. Raw forms of these staples, however, aren't edible and can not be digested. These must be prepared and cooked as appropriate for human consumption. In post-processed and cooked form, the relative nutritional and anti-nutritional contents of each of these grains is remarkably different from that of raw form of these grains reported in this table. The nutrition value for each staple food in cooked form depends on the cooking method (for example: boiling, baking, steaming, frying, etc.).
| STAPLE: | Maize / Corn[A] | Rice[B] | Wheat[C] | Potato[D] | Cassava[E] | Soybean[F] | Sweet potato[G] | Sorghum[H] | Yam[Y] | Plantain[Z] |
|---|---|---|---|---|---|---|---|---|---|---|
| Component (per 100g portion) | Amount | Amount | Amount | Amount | Amount | Amount | Amount | Amount | Amount | Amount |
| Water (g) | 76 | 12 | 11 | 79 | 60 | 68 | 77 | 9 | 70 | 65 |
| Energy (kJ) | 360 | 1528 | 1419 | 322 | 670 | 615 | 360 | 1419 | 494 | 511 |
| Protein (g) | 3.2 | 7.1 | 13.7 | 2.0 | 1.4 | 13.0 | 1.6 | 11.3 | 1.5 | 1.3 |
| Fat (g) | 1.18 | 0.66 | 2.47 | 0.09 | 0.28 | 6.8 | 0.05 | 3.3 | 0.17 | 0.37 |
| Carbohydrates (g) | 19 | 80 | 71 | 17 | 38 | 11 | 20 | 75 | 28 | 32 |
| Fiber (g) | 2.7 | 1.3 | 10.7 | 2.2 | 1.8 | 4.2 | 3 | 6.3 | 4.1 | 2.3 |
| Sugar (g) | 3.22 | 0.12 | 0 | 0.78 | 1.7 | 0 | 4.18 | 0 | 0.5 | 15 |
| Calcium (mg) | 2 | 28 | 34 | 12 | 16 | 197 | 30 | 28 | 17 | 3 |
| Iron (mg) | 0.52 | 4.31 | 3.52 | 0.78 | 0.27 | 3.55 | 0.61 | 4.4 | 0.54 | 0.6 |
| Magnesium (mg) | 37 | 25 | 144 | 23 | 21 | 65 | 25 | 0 | 21 | 37 |
| Phosphorus (mg) | 89 | 115 | 508 | 57 | 27 | 194 | 47 | 287 | 55 | 34 |
| Potassium (mg) | 270 | 115 | 431 | 421 | 271 | 620 | 337 | 350 | 816 | 499 |
| Sodium (mg) | 15 | 5 | 2 | 6 | 14 | 15 | 55 | 6 | 9 | 4 |
| Zinc (mg) | 0.45 | 1.09 | 4.16 | 0.29 | 0.34 | 0.99 | 0.3 | 0 | 0.24 | 0.14 |
| Copper (mg) | 0.05 | 0.22 | 0.55 | 0.11 | 0.10 | 0.13 | 0.15 | - | 0.18 | 0.08 |
| Manganese (mg) | 0.16 | 1.09 | 3.01 | 0.15 | 0.38 | 0.55 | 0.26 | - | 0.40 | - |
| Selenium (mcg) | 0.6 | 15.1 | 89.4 | 0.3 | 0.7 | 1.5 | 0.6 | 0 | 0.7 | 1.5 |
| Vitamin C (mg) | 6.8 | 0 | 0 | 19.7 | 20.6 | 29 | 2.4 | 0 | 17.1 | 18.4 |
| Thiamin (mg) | 0.20 | 0.58 | 0.42 | 0.08 | 0.09 | 0.44 | 0.08 | 0.24 | 0.11 | 0.05 |
| Riboflavin (mg) | 0.06 | 0.05 | 0.12 | 0.03 | 0.05 | 0.18 | 0.06 | 0.14 | 0.03 | 0.05 |
| Niacin (mg) | 1.70 | 4.19 | 6.74 | 1.05 | 0.85 | 1.65 | 0.56 | 2.93 | 0.55 | 0.69 |
| Pantothenic acid (mg) | 0.76 | 1.01 | 0.94 | 0.30 | 0.11 | 0.15 | 0.80 | - | 0.31 | 0.26 |
| Vitamin B6 (mg) | 0.06 | 0.16 | 0.42 | 0.30 | 0.09 | 0.07 | 0.21 | - | 0.29 | 0.30 |
| Folate Total (mcg) | 46 | 231 | 43 | 16 | 27 | 165 | 11 | 0 | 23 | 22 |
| Vitamin A (IU) | 208 | 0 | 0 | 2 | 13 | 180 | 14187 | 0 | 138 | 1127 |
| Vitamin E, alpha-tocopherol (mg) | 0.07 | 0.11 | 0 | 0.01 | 0.19 | 0 | 0.26 | 0 | 0.39 | 0.14 |
| Vitamin K (mcg) | 0.3 | 0.1 | 0 | 1.9 | 1.9 | 0 | 1.8 | 0 | 2.6 | 0.7 |
| Beta-carotene (mcg) | 52 | 0 | 0 | 1 | 8 | 0 | 8509 | 0 | 83 | 457 |
| Lutein+zeazanthin (mcg) | 764 | 0 | 0 | 8 | 0 | 0 | 0 | 0 | 0 | 30 |
| Saturated fatty acids (g) | 0.18 | 0.18 | 0.45 | 0.03 | 0.07 | 0.79 | 0.02 | 0.46 | 0.04 | 0.14 |
| Monounsaturated fatty acids (g) | 0.35 | 0.21 | 0.34 | 0.00 | 0.08 | 1.28 | 0.00 | 0.99 | 0.01 | 0.03 |
| Polyunsaturated fatty acids (g) | 0.56 | 0.18 | 0.98 | 0.04 | 0.05 | 3.20 | 0.01 | 1.37 | 0.08 | 0.07 |
| A corn, sweet, yellow, raw | B rice, white, long-grain, regular, raw | ||||||||
| C wheat, durum | D potato, flesh and skin, raw | ||||||||
| E cassava, raw | F soybeans, green, raw | ||||||||
| G sweetpotato, raw, unprepared | H sorghum, raw | ||||||||
| Y yam, raw | Z plantains, raw |
Species
- Sorghum almum
- Sorghum amplum
- Sorghum angustum
- Sorghum arundinaceum
- Sorghum bicolor — Cultivated sorghum, often individually called sorghum
- Sorghum bicolor subsp. drummondii — Sudan grass
- Sorghum brachypodum
- Sorghum bulbosum
- Sorghum burmahicum
- Sorghum ecarinatum
- Sorghum exstans
- Sorghum grande
- Sorghum halepense — Johnson grass
- Sorghum interjectum
- Sorghum intrans
- Sorghum laxiflorum
- Sorghum leiocladum
- Sorghum macrospermum
- Sorghum matarankense
- Sorghum nitidum
- Sorghum plumosum
- Sorghum propinquum
- Sorghum purpureosericeum
- Sorghum stipoideum
- Sorghum timorense
- Sorghum trichocladum
- Sorghum versicolor
- Sorghum verticiliflorum
- Sorghum vulgare var. technicum — Broomcorn
Hybrids
- Sorghum × almum
- Sorghum × drummondii
Sorghum genome
In 2009, a team of international researchers announced they had sequenced the sorghum genome.[14][15]
See also
- 3-Deoxyanthocyanidin
- Apigeninidin
- Baijiu alcoholic beverage distilled from sorghum
- List of antioxidants in food
- Millet
- Push–pull technology pest control strategy for maize and sorghum
References
- ^ a b "Sorghum and millet in human nutrition". Food and Agriculture Organization of the United Nations. 1995. http://www.fao.org/docrep/T0818E/T0818E00.htm.
- ^ "Industrial Utilization of Sorghum in India". ICRISAT, India. December 2007. http://www.icrisat.org/journal/mpii/v3i1/impi1.pdf.
- ^ "Sorghum". United States Grain Council. November 2010. http://www.grains.org/sorghum.
- ^ "General Sorghum". Agricultural Resource Marketing Center - partially funded by U.S. Department of Agriculture Rural Development Program. 2011. http://www.agmrc.org/commodities__products/grains__oilseeds/sorghum/general_sorghum.cfm.
- ^ a b c "Sorghum Handbook". U.S. Grains Council. 2005. http://www.agmrc.org/media/cms/Sorghum_Handbook_B5FE1C2B5DBCF.pdf.
- ^ Mutegi, Evans; Fabrice Sagnard, Moses Muraya, Ben Kanyenji, Bernard Rono, Caroline Mwongera, Charles Marangu, Joseph Kamau, Heiko Parzies, Santie de Villiers, Kassa Semagn, Pierre Traoré, Maryke Labuschagne (2010-02-01). "Ecogeographical distribution of wild, weedy and cultivated Sorghum bicolor (L.) Moench in Kenya: implications for conservation and crop-to-wild gene flow". Genetic Resources and Crop Evolution 57 (2): 243–253. doi:10.1007/s10722-009-9466-7.
- ^ Sorghum, U.S. Grains Council.
- ^ Cyanide (prussic acid) and nitrate in sorghum crops - managing the risks. Primary industries and fisheries. Queensland Government. http://www.dpi.qld.gov.au/4790_20318.htm. 21 April 2011.
- ^ Johnson Grass, U.S. Department of Agriculture, Accessed 2257 UDT, 12 March, 2009.
- ^ Broomcorn, Alternative Field Crops Manual, Purdue University, Accessed 14 Mar 2011.
- ^ "Agricultural Production, Worldwide, 2009". FAOSTAT, Food and Agriculture Organization of the United Nations. 2010. http://faostat.fao.org/site/339/default.aspx.
- ^ "Crop Production, Worldwide, 2010 data". FAOSTAT, Food and Agriculture Organization of the United Nations. 2011. http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor.
- ^ "Nutrient data laboratory". United States Department of Agriculture. http://www.nal.usda.gov/fnic/foodcomp/Data/SR18/sr18.html.
- ^ Sequencing of sorghum genome completed EurekAlert, January 28, 2010, Retrieved August 30, 2010
- ^ Paterson, A.; Bowers, J.; Bruggmann, R.; Dubchak, I.; Grimwood, J.; Gundlach, H.; Haberer, G.; Hellsten, U. et al (2009). "The Sorghum bicolor genome and the diversification of grasses". Nature 457 (7229): 551–556. Bibcode 2009Natur.457..551P. doi:10.1038/nature07723. PMID 19189423.
- Watson, Andrew M. Agricultural Innovation in the Early Islamic World: The Diffusion of Crops and Farming Techniques, 700–1100. Cambridge: Cambridge University Press, 1983. ISBN 0-521-24711-X.
External links
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Wikimedia Commons has media related to: Sorghum |
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Wikisource has the text of the 1911 Encyclopædia Britannica article Sorghum. |
- Species Profile- Johnsongrass (Sorghum halepense), National Invasive Species Information Center, United States National Agricultural Library. Lists general information and resources for Johnsongrass.
- Crop Wild Relatives Gap Analysis Portal reliable information source on where and what to conserve ex-situ, regarding Sorghum genepool
- FAO Report (1995) "Sorghum and millets in human nutrition"
- FAO "Compendium on post-harvest operations"—Contains discussion on origin, processing and uses of sorghum
- Grain Sorghum Irrigation
- Sorghum on US Grains Council Web Site
- National Grain Sorghum Producers
- National Sweet Sorghum Producers and Processors Association
- Sorghum handbook, US Grain Council
- Sorghum Growth Stages
- Sweet Sorghum Ethanol Association, organization for the promotion and development of sweet Sorghum as a source for biofuels, especially ethanol
- Milo, Grain Sorghum
- Cyanide (prussic acid) and nitrate in sorghum crops - managing the risks
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