This ancient grain is gluten-free and a good source of protein and iron. “Ancient grains are linked to lower risk of heart disease, diabetes, stroke and obesity,” says Alissa Rumsey, RD, spokesperson for the Academy of Nutrition and Dietetics. Once cooked, drizzle sorghum with lemon juice, or add orange wedges to a sorghum salad. (The vitamin C in citrus will help you absorb more of the iron.)
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