Nutrition Values of Sweet Sorghum
The following values were determined by an average of many syrups tested:
Serving Size -One Tablespoon (20 gm)
Protein, %Nx6.25 300 mg
Magnesium 20.00 mg
Carbohydrates 15 gm
Phosphorus 11.00 mg
Calories 62
Potassium 200 mg
Calcium 30 mg
Sodium 1.60 mg
Copper 0.03 mg
Zinc 0.80 mg
Iron 0.76 mg
Riboflavin (B2) 0.03 mg
Substituting with Sorghum in Cooking
The following substitutes can be made with Sorghum:
Substitution of Sorghum for Honey
Sorghum can be used in place of honey in almost any recipe on a simple one for one basis. The only exceptions are those recipes for cookies and cakes that use baking powder, where the change may prove troublesome (recipes calling for baking soda will not cause any trouble).
Substitution of Sorghum for Molasses
In non-baking applications (such as meat sauces, barbecue sauces, baked beans, etc.) sorghum can be substituted for molasses on a one-for-one basis. In baking recipes (such as cookies and cakes), sorghum should be substituted for molasses one-for-one, but it is necessary to cut the amount of sugar used in the recipe by 1/3 of the amount specified. This is because sorghum is sweeter than molasses.
Substitution of Sorghum for Sugar
In replacing ordinary sugar with sorghum, increase the amount of sorghum by 1/3 over the amount of sugar called for in the recipe. At the same time, decrease the amount of liquid (milk and/or water) by this same amount. This is to keep the amount of total liquids and sugars in balance.
NOTE: When replacing sorghum for sugar in baking recipes, some experience will be required. The exact ratios of substitutions may vary somewhat between different recipes. Also, it is not recommended that all sugar be replace under most circ*mstances. Best results are obtained by replacing 50% to 75% of the sugar with the required amount of sorghum.
We have 2 "Sorghum Treasures" cookbooks containing many recipes. To purchase a copy, please contact Pete or Doreen Guenther at (931) 445-3589.
Stop the Clock Cooking
Stop the Clock Cooking is a book by Cheryl Forberg, R.D. that explains how using foods that are high in antioxidants can reduce the aging process. She has found that sweet sorghum syrup is very high in antioxidants as compared to many other foods. There is a page in her book completely devoted to using sweet sorghum syrup.
