But since that time, it has disappeared from general stores as a food staple and major flour item. Sorghum comes in a variety of types, and its uses range from broom straw to syrup. Its wide usage explains why it is so universally grown. Depending on the type of sorghum, the pith may be juicy or dry. The color of the grain may be white, yellow, red, or brown.
Sorghum is higher in protein and lower in fat than corn.
The mineral composition differs only slightly from corn, and the vitamin content in grain sorghum is similar to white corn. It may be known by the common name of sorgos and has sweet, juicy stems and may grow 6 to 14 feet tall. The seeds of sorgos are small and bitter. This type of sorghum grows a heavier stock and is cultivated for the sweet juice found in the stalk, which is boiled down into sorghum syrup. Silage and animal feed can be made from the leaves and stalks of sweet sorghum.