Sorghum flour has a good reputation as a natural nutritious food. It contains 65.9%-77.4% starch, 8.4%-14.5% protein and 2.4%-10.4% crude fat. It is one of people's favorite foods. Regular consumption of sorghum flour is beneficial to human health, especially for people with high blood pressure, high white fat and diabetes, which can play a certain auxiliary medical role.

Chinese medicine believes that sorghum has the functions of warming the middle warmer, strengthening the spleen, consolidating the stomach and intestines and stopping vomiting and diarrhea.

1.Sorghum's main functions are invigorating qi, invigorating spleen, nourishing stomach and stopping diarrhea, especially suitable for children's dyspepsia, spleen and stomach deficiency, loose stool and other adverse symptoms. Patients with chronic diarrhea often eat sorghum rice porridge, which has obvious curative effect.

2. Sorghum has a certain improvement effect on low back pain, juvenile growth neuralgia and female dysmenorrhea (people with low blood sugar and menopause).

3. Regular consumption of sorghum is beneficial to relieve the consumption of calcium in the body and help the osteoporosis of middle-aged and elderly people.

However, eating too much sorghum flour alone is not good for your health.

Supplement:

The main component of sorghum is starch, accounting for about 61%~ 63% by weight, cellulose and hemicellulose accounting for 6% ~ 7%, and protein accounting for about 9.4% ~10.5%. In addition, sorghum also contains trace substances such as inorganic salts and fats.