Sorghum Syrup

Sorghum Syrup is made from sweet sorghum, a particular variety naturally high in sugar. Sorghum is a type of grass that came originally from Africa but is now grown in America. It grows well in arid climates and is very drought resistant. The method of production is very similar to sugar cane. The stems are stripped of leaves and the canes are crushed to extract the juice. This is filtered and boiled down into the syrup.

Conclusions at End of Page - Click Here.

It is about as sweet as ordinary sugar and is always in a liquid state that has a viscosity similar to honey. It is usually fairly dark brown in color with a pleasant but slightly sour molasses flavor. It can be used as a sweetener on its own or as an ingredient in cooking. It was traditionally poured over hot biscuits.

It's glycemic index is about 50, slightly lower than sugar.

A typical breakdown would be:

Sugar Percentage
Sucrose 46%
Water 22.5%
Glucose 16%
Fructose 13%
Ash 2.5%

Source:
1.USDA National Nutrient Database for Standard Reference.
2. Ethanol Producer's Database
http://www.freewebs.com/gillesenergies/sorghum.htm

Benefits:
Sorghum Syrup a natural unprocessed product. Unlike refined sugar no chemicals are used in its manufacture. It has a unique taste and is very useful in cooking. Like molasses it is a source of certain minerals including calcium, magnesium, manganese, potassium and zinc. It also contains B vitamins.

Concerns:
It is mostly sugar and water. Therefore, if taken in excess, it can cause all of the same problems as sugar, i.e. tooth decay, diabetes, and obesity. For this reason it should be counted as part of the daily intake of refined sugar, and moderation exercised. Unlike Honey or Agave Syrup most of the sugar is sucrose.

Production:
It is a natural product produced from sorghum cane. The stems are stripped of leaves and crushed to extract the juice. This is filtered and boiled down into the syrup. No chemicals or enzymes are used in the process, it is a totally natural product and includes all the goodness of Sorghum except the fiber.

Sold As:
Different grades of Sorghum Syrup.

Interesting facts:
Used to be very popular in the southern states of America, but has been replaced by other sugars.

Approval:
Does not require approval.




Conclusions and Summary:
It is a natural product and is fine in moderation. However it is just another form of sugar. Care needs to be taken to avoid excessive consumption. Not suitable for diabetics. Should be used in place of, not in addition to, ordinary sugar. Has some nutrients but none of the medicinal or antiseptic qualities of honey.

Name Calories / Gram Sweetness Index Glycemic Index Calories / Spoon-Equiv
Sorghum Syrup 4 1.1 50 15

(Note: Above figures are for dry weight i.e. adjusted for the fact that the syrup is about 22% water)

Taste: -------- Good
Aftertaste: ---- No
Concerns: ----- Yes




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