Sorghum: The Rising Star of American Agriculture
Sorghum, a versatile grain, is gaining popularity in the U.S. due to its nutritional value, drought tolerance, and diverse uses in various food products.
Key Points
- Sorghum has twice the protein content of quinoa
- It is drought-tolerant and requires less water and resources
- Various forms of sorghum can be used in place of traditional grains
Pros
- High protein content compared to quinoa
- Drought-tolerant and requires less water and resources
- Versatile use in various food products