Red And White Sorghum Grain Calories: Good

Foreign Matter 1 % Max
Contrasting Seed 1% Max
Badly Damaged Beans 2 % max
Insect Damage 0.2 % max
Moisture: 14% Maximum
Foreign Material: 2% Maximum
Shriveled and Broken Grains: 2.0% Maximum
Energy: 300 K/Cal
Affiliation: 20 PPB Maximum
Shrunken: 3% Maximum







Sorghum

It is very rich in nutrients, digestible and characteristic in flavor,
with a slight hint of sweetness. Kamut flour is suitable for all
professional uses: excellent for pasta, in the preparation of baked
goods it ensures an excellent water absorption and provides a good
resistance of the gluten network, ensuring a smooth rise and a long
shelf life.

Kamut wheat is two to three times the size of common wheat, similar in
texture to common wheat, but contains 20-40% more protein and a more
digestible form of gluten.

This wheat has many nutritional benefits, as it is high in protein and
many other minerals. It has a high percentage of lipids and can be
described as "high energy wheat."