Nutritional properties Sorghum

Sorghum and its nutrients

Sorghum is a plant that belongs to the family of the Gramineae.

It is rich in fibre and contains proteins, lipids and carbohydrates. It is naturally gluten-free. It has also a considerable content of minerals (potassium, calcium, magnesium, sodium, phosphorus and iron) and of vitamins (vitamin B1, vitamin B2, Vitamin PP, and Vitamin C). Moreover, it contains natural antioxidants and phytocompounds such as phenolic acids, phytosterols and flavonoids.

Sorghum as food

Sorghum is easily assimilable and digestible. It gives a feeling of fullness that helps to limit the quantity of the portion. It releases energy slowly, unlike other high-carb foods that produce an initial glycaemic peak.

Sorghum pasta, what is its taste?

Sorghum pasta has a taste tending to sweet, for this reason it can be also combined with very flavourful condiments. For those who love main courses, it is possible to flavour sorghum pasta with vegetable or cereal-based sauces. Sorghum Stelline are perfect for this.

Here you can find all Nutracentis recipes.

Sorghum pasta, the alternative to durum wheat

The choice to adopt a gluten-free diet is not only for those who have coeliac disease, but it can stem also from an ideological rationale as well as health needs. For everybody, sorghum pasta is an excellent alternative to the traditional durum wheat pasta.

Shapes

Sorgo_Torcetti_s

How to pair TORCETTI

Sorghum pasta is improved by every kind of condiment. The flavour is neutral and rich and it pairs well with every kind of recipes. If you want to flavour a good vegan pasta dish you can chose seasonal vegetables and tomato sauce. It is also excellent with traditional sauces, but the perfect pairing is with spiced sauces and ingredients with strong flavours. Combined with legumes you can obtain a complete meal.  

Sorgo_Stelline_s

How to pair STELLINE

Sorghum as a neutral and rich flavour and this make the stelline an excellent side dish for hot courses. Sorghum stelline are perfect as addition to broth, to give substance to a vegetable puree or to make vegetable soup a nutritious main course. Use them to enrich a soup of mixed legumes, you will obtain a first course complete of fundamental nutrients and with a unique taste: even children will appreciate it.

Sorghum as a neutral and rich flavour and this make the stelline an excellent side dish for hot courses. Sorghum stelline are perfect as addition to broth, to give substance to a vegetable puree or to make vegetable soup a nutritious main course. Use them to enrich a soup of mixed legumes, you will obtain a first course complete of fundamental nutrients and with a unique taste: even children will appreciate it.

 

Cooking tips

To prepare a delicious dish of sorghum pasta you just have to boil water, using a litre of water per 100g of pasta. Add a spoon of olive oil to the water. When it starts to boil you can add the salt, 10g per 100g of pasta are enough. Then put the pasta in water and let it cook for 3-4 minutes.