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Sorghum is a genus of flowering plants in the grass family Poaceae. It originated in Africa and is now cultivated widely in tropical and subtropical regions. Mainly used for making porridge, unleavened bread, cookies, cakes, couscous and malted beverage. Parched seeds are used as co ee substitutes.
Sorghum is one of the best sources available for dietary fibre, high in protein, good source of iron, phosphorus, magnesium, copper, calcium, zinc and potassium.
It can also be eaten whole in a form of porridge, boiled or baked as a side dish or main course.