Sorghum rice is not high on the glycemic index. Sorghum rice is a coarse grain with a low glycemic index. Sorghum rice is sorghum milled to remove the skin layer after the granular finished grain. Sorghum is also known as red grain, millet, ancient name Shu Panicum. The main producing areas are concentrated in the northeast. The eastern part of Inner Mongolia and the hilly and mountainous areas in the southwest. There are five types of seed color: yellow, red, black, white or off-white, and light brown. China's famous wines such as Moutai, Wuliangye, Luzhou Laojiao, Fenjiu, etc. are red sorghum as the main raw material.

Difference between red sorghum and white sorghum

Red sorghum is rougher to cook with and less palatable. It is generally only used to make wine. White sorghum has a glutinous texture, contains less tannin, more angular, good eating quality. Grinding and making starch, powder quality is better, you can make rice, but also grinding and making all kinds of pasta. Different colors, red sorghum contains more tannin palatability is not good for brewing. White sorghum contains less tannin and is palatable enough to eat. The difference between red sorghum and white sorghum is the color, origin and usage.