sorghum, millet, safflower Seeds, sunflower Seeds
Sorghum, more specifically known as grain sorghum, is a part of the grass family "Poaceae". Sorghum commonly known as ‘jowar’ in India, it is the fifth most important cereal crop world-wide. Drought-resistant and with high usage versatility ranging from food, feed and fuel, sorghum is available in many varieties across the globe and is prevalent in a myriad of colours. It is gluten-free, retains most of its nutrients and is grown from traditionally hybrid seeds. As a result, it is nontransgenic (non- GMO) and rich in antioxidants. Since sorghum contains many nutritional additives like protein, iron, calcium, etc. it is widely used as food for human consumption. It is used in the form of porridge, flour, malted & distilled beverage, etc.
Millet Seeds are known as the cereal crops. The crop is mainly favored due to its productivity. Millets can be described as a group of small seeded species of grains or cereals that are mainly grown for human food and animal feed. Millets are grown under difficult production environment and come under the category of agronomic group.
Safflower seeds are the seeds of the annual safflower plant called as Carthamus Tinctorius. Safflower seed oil is flavorless and colorless, but nutritionally similar to sunflower oil.
Sunflowers are an increasingly important oil crop today, with cultivators that yield either monounsaturated or poly saturated oil and, cooking oil is now being recycled for fuel. Sunflower kernels/seeds are usually consumed as a nourishing refreshment rather than as part of a complete/full fledged meal. Sunflower seeds are also used as a garnish in various cuisines. The seeds are sprouted and eaten as part of salads. In contemporary times sunflower seeds are available in wide ranging flavors such as barbeque, sour cream & onion, cajun, ranch and hot & spicy.