|
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 circumstances. Best
results are obtained by replacing 50% to 75% of the sugar with the required
amount of sorghum.
Featured Recipe – Sorghum Smores by Sherry Guenther, TN
1 envelope Knox
Unflavored Gelatin
½ cup sugar
1/3 cup water
1/3 cup light corn syrup
1/3 cup sorghum syrup
1 tsp. vanilla
4 cups graham cracker crumbs
1 cup milk chocolate chips
Mix gelatin and sugar thoroughly in a small saucepan. Add water. Place
over low heat and stir until gelatin is dissolved. Pour corn syrup and sorghum
into large bowl of electric mixer: add gelatin mixture and vanilla. Beat on high
speed until mixture becomes thick and of a soft marshmallow consistency,
about 15 minutes. Grease well a pan
7 X 10 X 1 ½ inches.
Line bottom and sides of pan with part of the graham cracker crumbs.
Pour in mixture, smoothing top with spoon, and sprinkle top with remaining
graham cracker crumbs. Melt
chocolate chips and drizzle over top of graham cracker crumbs. (Let stand in cool place until well set.)
Enjoy.
We have a "Sorghum Treasures II"
cookbook 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. Her webpage is www.stoptheclockcooking.com
.
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