Sorghum flour as a food is not known to have any benefits or effects.
Sorghum flour is a type of flour made from sorghum and has a high nutritional value. It does not have efficacy and function, and cannot fulfill the efficacy and function of the drug. But it contains carbohydrates, fats, proteins and inorganic salts, and has some nutritional value.
The main component of sorghum flour is starch, which accounts for 61% to 63% of its weight, protein accounts for 9.4% to 10.5%, and cellulose and hemicellulose account for 6% to 7%. Sorghum also contains inorganic salts, fats, and other trace substances. Sorghum has a high calorie content, second only to corn, and higher than other cereal crops.
Sorghum noodles are rich in carbohydrates and are recommended to be eaten in moderation and in a reasonable manner.