This tropical grain was first domesticated in east Africa more the 6000 years ago. Today, sorghum is the world’s fifth most popular grain and millions of people worldwide benefit from its dazzling array of nutrients. Afya Sorghum is as nutritious as other grains because it contains calcium, potassium, phosphorous, iron an niacin. In addition to carbohydrates, it also contains proteins and a small amount of fat.
Scientific evidence shows that sorghum is closer in its genetic makeup to maize than it is to wheat. Therefore, sorghum is free of gluten and is safe to eat if you have gluten intolerance or coeliac disease. This special traditional grain has the ability to slow down the ageing process and cell damage by possessing high levels of antioxidants.