Containing High Nutrition, Here Are 6 Benefits Of Consumption Of Sorghum For Body Health

JAKARTA - Sorghum is a food crop that replaces rice which is claimed to be superior in nutritional value. That's because sorghum contains a variety of nutrients such as B vitamins, magnesium, flavonoids, phenolic acids, and tannins.

Not surprisingly, sorghum if consumed regularly can bring good benefits to the health of the body. Approximately, what are the benefits? Reported from Webmd, Wednesday, July 27, the following is a full explanation.

Several phenolic compounds in sorghum have been shown to have anti-cancer effects. Tannins, which function as pigment constituents in sorghum, can inhibit enzymes associated with the development of breast cancer.

While the phenolic acid in cantel in the form of 3-Deoxyanthocyanidins (3-DXA) is useful in destroying cancer cells in the human body. In addition, this type of phenolic acid has the potential to reduce the risk of colon cancer. However, this phenolic acid is generally only found in black sorghum.

For those of you who are on a diet, sorghum is good for consumption. Compared to other types of grains, the starch content in sorghum is more slowly digested by the body. This means, eating sorghum makes you feel full longer. So that the calories in the body are maintained.

No less important, sorghum turns out to have benefits in helping the wound healing process and overcoming inflammation caused by wounds. The polyphenol component in sorghum, which is none other than phenolic acid, is an anti-inflammatory agent that can overcome inflammation in the body.

The same systematic review that linked sorghum with reduced inflammation also found that consumption of sorghum can stabilize blood glucose. Sorghum is difficult to decompose when digested so it is not quickly released into glucose. For this reason, sorghum can be said to be safe to eat by diabetics because it is useful in controlling blood sugar levels to keep it normal.

People with celiac disease and those who are sensitive to gluten should avoid gluten altogether. Therefore, the gluten protein found in wheat, rye, and barley, makes these grains unfit for consumption by sufferers. Fortunately, sorghum flour can be used as a substitute because sorghum is gluten-free.

To regulate blood pressure, the body is constantly trying to maintain a balance of potassium and sodium. Unfortunately, most foods today are high in sodium and too low in potassium. Replacing highly processed high-sodium starches such as packaged pasta and rice with whole grains such as sorghum will help increase potassium intake and decrease sodium intake which can help maintain blood pressure better.

Those are the six benefits of consuming sorghum for the health of the body. Seeing the good benefits of sorghum, it is not surprising that currently General TNI (Ret.) Dr. H. Moeldoko, the Presidential Chief of Staff is actively promoting sorghum as an alternative food for the Indonesian people. Moreover, sorghum is very suitable to be cultivated in dry land such as in the NTT area. Interested in trying sorghum?