THEN Quinoa NOW Sorghum

Women's Health Australia - - BEST BODY -

Na­tive to Africa, sorghum topped many ‘2017 in­gre­di­ents to watch’ lists, in­clud­ing global mar­ket re­search com­pany Min­tel’s. It first gained pop­u­lar­ity in the US as a gluten-free grain al­ter­na­tive for snacks such as pret­zels, but is typ­i­cally eaten like quinoa or used in bak­ing. “It has a com­pa­ra­ble nu­tri­tion pro­file to quinoa, with a sim­i­lar calo­rie, car­bo­hy­drate and fat con­tent,” ex­plains Skye Swaney, di­eti­tian and nutritionist at Shift Nu­tri­tion. “It con­tains B vi­ta­mins such as niacin, thi­amin and B6, and is a source of iron, zinc and mag­ne­sium.”

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