Sorghum

Sorghum is one of the world’s most important cereal grains, ranking fifth in global production behind wheat, rice, maize, and barley. It thrives in hot, dry conditions where other grains struggle, making it a vital crop in arid regions of Africa, India, and parts of Australia. The grain has a mild, slightly earthy flavour with a subtle sweetness.

In Australian kitchens, sorghum is gaining attention as a gluten-free alternative to wheat and other grains. The whole grain can be cooked and used like rice or barley in salads, pilafs, and grain bowls. Sorghum flour is used in gluten-free baking, and popped sorghum makes a miniature popcorn-like snack. It is also used in brewing gluten-free beer.

Australia grows sorghum commercially, primarily in Queensland and northern New South Wales, where the hot summers suit the crop perfectly. Most Australian sorghum is grown for stockfeed, but food-grade varieties are increasingly available.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Sorghum is grown as a summer crop, planted in spring and harvested in late summer or autumn once the grain heads have dried on the stalk. The mature grain heads are harvested by combine harvester, which strips the seeds from the stalks. The harvested grain is then cleaned, dried to a stable moisture content, and stored. For food use, the grain may be sold whole, milled into flour, or further processed into flakes or puffed products.

Nutrition (per 100g)

Energy 330kcal
Protein 10.6g
Carbs 65.4g
Fat 3.5g
Fibre 6.7g Sugar 2.5g
Mass Distribution

1 cup is about 192 g — roughly 630 kcal of this.

What it costs the planet (per kilo)

Carbon ≈1.4kg
Freshwater ≈230L
Land ≈3.8m²

≈ Estimated from its category — typical for cereals & grains, not measured for this item yet. Where this comes from →

Where it comes from

Made from
Sorghum

In the kitchen

Used as

gluten-free whole grain

Goes well with
honey butter black-eyed pea molasses chili collard green
Classic dishes
  • Sorghum Porridge
  • Gluten-free Flatbread
  • Popped Sorghum
  • Whole Grain Bowl

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

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