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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, sorghum is naturally gluten-free, making its bran a safe high-fiber alternative for those with celiac disease or gluten sensitivity.
At room temperature, it lasts about 2-3 months. In the refrigerator, it can last up to 6 months, and in the freezer, up to a year.
Oat bran is the best gluten-free substitute. If gluten is not a concern, wheat bran is a common alternative.
Look for a uniform cream or light tan color. It should have a mild, nutty aroma; avoid any that smells musty or sour, which indicates rancidity.
Yes, it can be eaten raw by adding it to smoothies or yogurt, though many prefer it baked into foods or lightly toasted.
Yes, its very high fiber content promotes satiety, helping you feel full longer and reducing overall calorie intake.
You can replace about 10-15% of the flour in recipes for muffins, breads, or cookies with sorghum bran to increase fiber without ruining the texture.
No, sorghum flour is made from the whole grain or the endosperm, while bran is specifically the outer protective layer of the grain.
raw white sorghum bran is a versatile ingredient found in cuisines around the world. With 360 calories per 100g and 11.5 grams of protein, it's a nutritious addition to many dishes.
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