Broomcorn flowering plant of the grass family Poaceae

Sorghum contains flavonoids and phenolic acids. One of the best food sources of the flavonoid proanthocyanidin is sorghum grains. Antioxidant activity is associated with total phenol content. 

Sorghum with a pigmented testa and a dark pericarp exhibit strong antioxidant activity. The fact that some cancers are less common in people that consume sorghum may be due to the antioxidant properties of the grain.

Sorghum (Jowar) is a staple meal in India. Jowar flour is used to make parathas and rotis. In India, sorghum that has been popped is a common snack. The puffs of the popped sorghum are smaller than those of popcorn. 

Sorghum can be popped in the microwave, in a pot, or in other comparable ways, just like popcorn. Additionally, it can be used to flavor clarified butter.