Sorghum, a relative of millet, is an ancient gluten free grain originating in Egypt and then domesticated in Africa. Its neutral flavour lends it well to wheat-free baking, and its nutritional profile is also similar to that of wheat. It is high in iron, calcium and potassium, fairly high in protein and fibre, and is digested more slowly than other cereals, making it a good choice for diabetics.

Research shows this grain may have unique health benefits, due to being a rich source of various phytochemicals, including tannins, phenolic acids, anthocyanins, phytosterols and policosanols. Available evidence suggests that sorghum consumption reduces the risk of certain types of cancer in humans compared to other cereals, possibly thanks to sorghum’s high concentration of phytochemicals.

The tannin content is reported to reduce caloric availability, therefore weight gain, which would potentially help reduce obesity in humans. Sorghum's high anti-oxidant levels may prove to be important in human cardiac health.