Sorghum contains more fat and iron than rice. Tannin in sorghum seeds mostly exists in seed coat and pericarp. Tannin has astringent taste, which hinders the digestion and absorption of food and easily causes constipation. In order to eliminate the adverse effects of tannin on human body, the cortex should be removed as much as possible when grinding sorghum rice. When eating, you can soak it in water to improve the taste and reduce the impact on the human body.

The main nutritional components of sorghum, calculated by dry matter, are crude protein 9%, crude fat 3.3%, carbohydrate 85%, crude fiber 1%, as well as trace elements such as calcium, phosphorus and iron and vitamin B group.

cultivation techniques

Sorghum has wide adaptability and strong resistance, and can be planted in fertile plains, arid hills and barren mountainous areas. Shanxi is one of the main producing areas of sorghum.

Sorghum planting can be divided into spring planting and autumn planting.

The sowing period of spring sowing is from the end of March to the middle of April in the lunar calendar, not too early, because the early sowing temperature is low, the growth is slow, and it is easy to die in the cold current.

Autumn planting should be planted between the end of May and the end of June in the lunar calendar, and the time should not be too late, so as to avoid low temperature in the middle and late growth period, affecting growth and delaying maturity.