This gluten-free grain is a nutritional powerhouse that’ll power up your meals and miles.
Cooking it in its natural form is just as simple as whipping up a batch of brown rice, and it’s nutritious to boot. But before you add this grain to your repertoire, learn a little bit about the different forms, why it’s good for runners, and how to incorporate it into your diet.Sorghum is an 8,000-year-old whole grain that is primarily grown in the U.S. “It’s actually been consumed across the world for years but is becoming more popular in the U.S.
Sorghum looks similar to couscous, and it has a nutty flavor profile. It comes in multiple varieties, including: Whole-grain sorghum, which is sorghum in its purest form. It looks like couscous, but has a slightly chewier texture. Pearled sorghum, which has the outside layer of the whole grain sorghum kernels removed, giving it a softer bite and less protein and fiber.Popped sorghum, which looks and tastes like popcorn, only slightly smaller.
Sorghum syrup, which is a natural sweetener created from a sweet variety of sorghum. It has a dark color and consistency similar to molasses, but it’s milder in taste.Why Should Runners Eat Sorghum?
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