Sorghum contains more antioxidants than blueberries, high protein and fiber, and no gluten which makes it a perfect dietary grain for those with celiac disease. Sorghum contains iron and niacin, or vitamin B-3. It supports metabolism and niacin helps to break down and metabolize nutrients into energy. Niacin and iron also support healthy circulation, and iron plays a role in immune function. Diabetic-friendly and gluten-free. When consumed regularly in the diet, it promotes cardiovascular health better than other cereals.
Millets have been cultivated since pre-historic times and are one of the world’s earliest food plants used by humans. It is naturally gluten-free and is non-acid forming. Millets are alkalizing foods that help in preventing chronic diseases.