Of superfood fame, this local crop is drought, disease and heat resistant, making it environmentally friendly. It’s incredibly versatile: white sorghum can be used to make a syrup, as a grain in place of quinoa or ground into a flour. GOOD FOR: With its high amounts of iron, this gluten-free alternative could help keep anaemia at bay. Plus, a study by the University of Nebraska found that the phytochemicals in sorghum could help to manage cholesterol levels. USE I T: the flour in pancakes, flatbreads and muffins and the grain in salads or as a healthier risotto “rice”.