Sorghum is a versatile, drought-resistant grain. It is rich in nutrients, including fiber, protein, iron, and B-vitamins, making it a nutritious addition to the diet. Sorghum is gluten-free, making it suitable for individuals with celiac disease or gluten sensitivities. It has a low glycemic index, making it beneficial for blood sugar management. Sorghum can be used in various forms, such as flour for baking, whole grains for pilafs, or popped like popcorn. It is also used in traditional foods and beverages, including porridge and fermented drinks.