Whole food · Cereal Grains and Pasta
Sorghum flour is a gluten-free whole-grain flour made by grinding sorghum seeds, a cereal crop widely cultivated in arid regions. It provides a moderate amount of energy (375 kcal per 100g) and is a good source of complex carbohydrates and dietary fiber.
| Water | 9.4 g |
| Energy (Atwater General Factors) | 375 kcal |
| Energy (Atwater Specific Factors) | 364 kcal |
| Nitrogen | 1.4 g |
| Protein | 8.3 g |
| Total lipid (fat) | 3.6 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 77.4 g |
| Fiber, total dietary | 6.0 g |
| Total dietary fiber (AOAC 2011.25) | 8.2 g |
| High Molecular Weight Dietary Fiber (HMWDF) | 7.4 g |
| Low Molecular Weight Dietary Fiber (LMWDF) | 0.00 g |
| Beta-glucan | 0.19 g |
| Starch | 66.3 g |
| Calcium, Ca | 11.4 mg |
| Iron, Fe | 3.7 mg |
| Magnesium, Mg | 116 mg |
| Phosphorus, P | 262 mg |
| Potassium, K | 335 mg |
| Sodium, Na | 0.00 mg |
| Zinc, Zn | 1.7 mg |
| Copper, Cu | 0.24 mg |
| Manganese, Mn | 1.1 mg |
| Selenium, Se | 12.4 ug |
| Molybdenum, Mo | 48.2 ug |
| Thiamin | 0.27 mg |
| Riboflavin | 0.15 mg |
| Niacin | 4.0 mg |
| Vitamin B-6 | 0.17 mg |
| Biotin | 24.2 ug |
Is sorghum flour the same as regular wheat flour?
No. Sorghum flour is gluten-free and made from sorghum grain, while wheat flour contains gluten and is made from wheat berries.
How should sorghum flour be stored?
Store it in an airtight container in a cool, dark place, or refrigerate it to extend its shelf life and prevent rancidity of its natural oils.
Can I substitute it 1:1 for all-purpose flour in recipes?
Not typically. Due to its lack of gluten, it is often blended with other flours and a binder (like xanthan gum) for baking to achieve proper texture.
What does sorghum flour taste like?
It has a mild, slightly sweet, and earthy flavor, with a texture that can be gritty if not finely milled.