Sorghum rice does not contain high sugar.

Sorghum rice is the granular finished grain after grinding sorghum and removing the skin layer. Moreover, sorghum rice is a coarse grain, so its sugar content is low. The main production areas are concentrated in the northeastern region, eastern Inner Mongolia, and the hilly and mountainous areas of the southwest.

Sorghum rice is divided into two types according to its properties: japonica and waxy, and the grain quality is divided into hard and soft. The seeds have five colors: yellow, red, black, white or off-white, and light brown. China's famous wines such as Moutai, Wuliangye, Luzhou Laojiao, Fenjiu, etc. all use red sorghum as the main raw material. Sorghum is divided into red and white. Red sorghum is also called wine sorghum and is mainly used for wine making. White sorghum is used for food. It is warm in nature and sweet in taste.