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White Sorghum is better source of protein & fiber than rice flour. It can be either used by itself or mixed with other gluten-free flours to make delicious breads, cakes, pastries and many more bakery product. Due to its chewy texture, it is consumed in raw that has 4gms protien, 3gms dietary fiber and iron. White Sorghum is very beneficial for diabetic people, as it has high amount of insoluble fiber, which makes the process of proteins & starch components digestion slow.
Foreign Matter : 1% Max.
Other Color Seeds : 5% Max.
Weevil Seeds : 0.5% Max.
Moisture : 14% Max.