Sorghum is ready for its time in the spotlight.
This made-in-America heritage grain has twice the amount of protein as quinoa, according to experts, and is seeing a sharp spike in interest as consumers seek homegrown products.
From popcorn to biscuits to drought-resistant livestock feed and gluten-free pastries, the grain is a perfect substitute for more traditional grains. It's also jam-packed with antioxidants, fiber and other crucial elements, promoting a balanced, healthy food.
The sorghum belt in America — stretching from South Dakota to Texas — is "a region that often faces drought and tough growing conditions," Lanier Dabruzzi, director of nutrition and food innovation at the United Sorghum Checkoff Program, told Fox News Digital.
