Sorghum is mainly grown from South Dakota to Southern Texas in what is known as the Sorghum Belt. The first known record of sorghum in the United States is from Ben Franklin, who in 1757 wrote about its application in producing brooms. Not even close to its broom-producing beginnings, currently the United States is the leading producer of sorghum around the world.
More than 365 million bushels of sorghum is farmed in the US. While the top three markets for US sorghum are ethanol, livestock feed, and exports, an increase in demand for plant-based and gluten-free foods has resulted in more opportunities to grow sorghum for the consumer food industry.
Sorghum has high antioxidant levels when compared to other grains and vegetables and has an amazing mix of phytochemicals. These phytochemicals may also help control cholesterol levels, and sorghum’s high phenolic content and high antioxidant properties have been shown to impact advanced glycation end products, which have been implicated as a complication of diabetes. In another controlled study sorghum was discovered to produce a low glucose response in healthy individuals suggesting that sorghum could be important in managing glucose and insulin levels. And remember, if you have celiac disease, sorghum is one of many great gluten-free grain options.