Sorghum is the fifth most commonly grown grain crop in the world after wheat, rice, corn, and barley. But this tasty, gluten-free grain often gets overlooked in many Western countries. Sorghum has many health benefits that make it worth including in your diet. Sorghum is high in dietary fiber and has a neutral flavor making it ideal for use in numerous types of gluten-free food products. Sorghum is high in phenolic compounds that can add health benefits not found in other fruits, vegetables, and grains. The darker sorghums, in particular, have high levels of antioxidants, comprised of 3d-anthocyanins, which are unique to sorghum. White corn contains high nutritional value, containing starch and cellulose, sugars, dietary fiber, water, energy molecules, proteins, fats, carbohydrates, calories, and mineral elements such as iron, calcium, phosphorus, magnesium, potassium, and sodium. Contains vitamins such as thiamine, riboflavin, niacin, vitamin B complex, and many saturated and unsaturated fatty acids, oils, vitamin C, vitamin A, folic acid, and salicylic acid.
Sorghum is grown in different countries around the world including Australia, certain islands in the Indian and Pacific Oceans, Sudan, Mali, Nigeria, and other Asian and African Countries. White sorghum, or sorghum, is a type of maize that follows the Bengali family, specifically the sorghum species. It is an annual plant. The native home of the white maize is Egypt, Sudan, the Indian Subcontinent and Iraq. It has been cultivated in several parts of the Arab world, including Jordan, and it is characteristic that it bears drought and lack of rain, and can grow in many areas. It is worth mentioning that there are many types of corn, including maize
The major health benefits of sorghum include its ability to prevent certain types of cancer, help control diabetes, offer a dietary option to people with celiac disease, improve digestive health, build strong bones, promote red blood cell development, and boost energy and fuel production.
Many food manufacturers are using Sorghum to produce dry and canned Sorghum . Households use dry and canned Sorghum as well as Sorghum flower in baking and making many delicious dishes
This Sudanese standard is formulated by the technical committee No.4 formed according to the administrative decree of the SSM0/1/A/I dated 18/8/01. It applies to Sorghum Seeds. On formulating this standard the committee has referred to international publications and works of Sudanese researchers on the subject.
Our Company offers Sorghum mainly as grains with a possibility to offer processed Sorghum seeds as powder upon a customer’s special request.
Our company offers Sorghum mainly in raw form and a possibility to offer processed Sorghum as powder upon a customer’s special request.
We perform quality assurance throughout the supply chain to ensure that our customers receive the best quality chickpeas they deserve
they are sorghum grains obtained after a complete threshing process without any further treatment on them.
they are sorghum grains from which the outer layers and the germs have been removed completely or partially using mechanical treatment ( with max level 20%).
Powder form from the same high quality freshly harvested seeds
For those with diabetes, sorghum benefits come from the grain’s mix of fiber, phenols, antioxidants, protein, and its low-glycemic status. Whole grains are a fantastic source of dietary fiber, and unlike many other grains, sorghum does not have an indigestible hull that must be removed. So, even sorghum’s fiber-rich outer layers can be eaten. Consuming adequate fiber is essential for good digestion, cardiovascular health, and helps us to feel energized and satisfied longer after meals. Plus, the tannins in sorghum are reported to inhibit weight gain.
(*) Need to be confirmed form each country customs authorities.
With regard to organic agriculture, Sudan’s long history and its many generations pass compatible and integrated with the systems of organic agriculture, managed farms over the decades to reach normal rotations for the production of natural without chemicals in all areas of traditional agriculture
Sorghum seed has higher protein content than corn and it is used as a principal feed ingredient for cattle and poultry.
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