The fruit of sorghum is called sorghum rice, which generally contains 60%-70% starch. Every100g of sorghum rice contains 8.4g of protein, 2.7g of fat, 75.6g of carbohydrate, 7mg of calcium, 0.3g of crude fiber, 0.4g of ash, 0.7mg of calcium17mg of phosphorus188mg and 4. 1 mg of iron.

0.26 mg, vitamin B2

0.09 mg. The calorific value per 100 grams of sorghum rice is 1525.7 kilojoules. Sorghum contains more fat and iron than rice. Sorghum skin contains some pigments and tannic acid. If it is processed too coarsely, the rice will be red and astringent, which is not conducive to protein's absorption and digestion.

White sorghum has certain medicinal effects, such as regulating the stomach, strengthening the spleen, resolving food stagnation, warming the middle warmer, astringing the stomach and stopping cholera. Sorghum contains tannin, which has the function of convergence and stagnation. Patients with chronic diarrhea often eat sorghum rice porridge, which has obvious curative effect, but those with dry stool should eat less or not eat sorghum. Sorghum is not only for direct consumption, but also for making sugar and wine. Sorghum root can also be used as medicine, and its specialty is relieving asthma, diuresis and hemostasis.