Red color brings health ‘Sorghum’

International grain prices have risen sharply due to the war between Russia and Ukraine, a wheat granary known as ‘Europe’s bread basket’. Amid the inevitable rise in wheat prices, attention is focused on sorghum, one of the grains that can be used for bread.

Grains eaten around the world

Sorghum is a plant belonging to the Crestaceae and is well known to us as an ingredient for traditional foods such as millet pattteok and millet octopus. Although it is native to Europe and Asia including North Africa, it is currently cultivated all over the world. So, in France, crepes at restaurants specializing in crepes eaten as a meal, rather than crepes for street food, are cooked with millet as an ingredient. Along with rice, wheat, and corn, it is regarded as one of the most important grains eaten by people around the world.

Red sorghum to prevent bad luck

Sorghum has a red color, but in our traditional custom, it is believed that red light drives away demons. It is a custom to ward off evil spirits and evils that bring misfortune to children, and has been passed down to the present day to make millet cakes for children’s birthdays, stones, and birthdays. Nowadays, it is eaten as a delicacy such as rice cakes or scallops, or mixed with rice, but our ancestors made sorghum and used it as an ingredient for jocheong. In the West, it is also used as a bread ingredient.

Sorghum with high amylopectin content

Usually, red colored millet is eaten, but there are surprisingly different types of millet, but there are also noodles without stickiness. The stickiness of sorghum is because the content of amylopectin is about 90-100%. In the case of mesusu, amylopectin is about 70~80% and amylose is about 20~30%, but it is difficult to find it in supermarkets. Although the main ingredient is carbohydrates, it is rich in protein and dietary fiber and also contains B vitamins, potassium and calcium, iron, and folic acid.

Anti-cancer and antioxidant effects of polyphenols

The health benefits of sorghum are hidden in its red color. In the case of red sorghum, polyphenols, tannins, and flavonoids, which are antioxidant and anticancer components, are contained in large amounts. In particular, polyphenols, a representative health component of red wine, have a higher content of sorghum than wine. The amygdalin component in seed noun is considered a natural anti-cancer component because it has an effect of destroying cancer cells.

The warm nature energizes the five intestines

Red sorghum is classified as a warm food in oriental medicine due to the property of fire. This property activates the heart and circulatory system functions and promotes smooth blood circulation. It also aids in the functioning of the stomach and facilitates digestion. It also works to stop diarrhea and normalize intestinal function. It is also known to be effective in relieving inflammation, especially in cystitis.

lung and bronchial health

It also has an excellent antiviral effect and is effective in preventing diseases including colds. To relieve symptoms such as cough, asthma, and bronchitis, millet made from sorghum is sometimes eaten. It removes phlegm and helps relieve symptoms of allergic rhinitis.

Lowers cholesterol levels and strengthens blood vessels

As you can guess from its red color, sorghum helps to keep the blood healthy and improves or prevents diseases related to blood and blood vessels. It lowers LDL levels by removing bad cholesterol, prevents blood clots, and keeps the blood clear. As a result, it protects health from various adult diseases such as hyperlipidemia as well as vascular diseases.

grain for the brain

It can also be expected to be effective in maintaining brain health or improving function. Histidine helps children develop brain during growth, prevents dementia, and improves memory. Sorghum is considered a diet food because it is low in calories and rich in dietary fiber among grains. It prevents fat from accumulating in the body and has the effect of removing wastes and toxins from the body.

Be careful with moisture when storing!

Domestic sorghum is rounder than imported sorghum, so when choosing sorghum, choose one that has round and finely chopped sorghum. Since sorghum is easily brittle at high humidity, it must be stored in a dry place, sealed from moisture. Once opened, place in an airtight container and store in a refrigerator or cool place.

[Queen 최하나 기자] photo reporter Yang Woo-young

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