Click here to Login
null
null
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
NutriBuddy™ 
Description
Sorghum is a cereal plant that belongs to grass family and is known to originate from Africa. Sorghum bran is a mixture of grain pericap (bran) and of variable amounts of grain fragments (endosperm, germ). It is usually a by-product of the dry milling in sorghum flour manufacturing. Sorghum bran has more antioxidants than blueberries and pomegranates. Sorghum grain is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The main phenolic compounds include phenolic acids, flavonoids, condensed tannins, stilbenes, and lignins. Sorghum bran is naturally gluten free and is an excellent source of dietary fiber and can be used in baked goods, sauces, shakes, or blended into seasonings