Sorghum was one of the first plants to be cultivated: it is believed that its present forms originated in West Africa several thousand years ago. From Africa, sorghum has spread all over the world: in ancient times to Asia and Europe, more recently to America and Australia.
It is a cereal grain tiny and rounded that looks a bit like corn and is used – especially in Africa – to make a kind of flat bread that looks like piadina.
Rich in nutrients, sorghum presents a right amount of protein, vitamins and mineral salts but also in complex carbohydrates. It is, therefore, a nutritious cereal that provides a lot of energy to our body but also particularly digestible.