Women's Health (South Africa) - - BEST BODY -

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”.

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