Sorghum

This gluten-free grain has beneficial plant substances that function as antioxidants to lessen oxidative stress and minimize your risk of developing chronic diseases. Furthermore, 13 grams of fiber, 20 grams of protein, and 19% of the recommended requirement for iron are all found in one cup (192 grams) of sorghum.

Sorghum is also high in fiber, which can help in lowering the absorption of sugar taken to maintain stable blood sugar levels. One study examined the effects of eating a muffin made with either sorghum or whole-wheat flour on blood sugar and insulin levels in 10 participants. Compared to the whole-wheat muffin, the sorghum muffin lead to a greater decrease in insulin and blood sugar levels. The mild flavor of sorghum makes it suitable for grinding into flour and used in gluten-free baking. In dishes like mushroom-barley soup, it can also be used in place of barley.