United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  20648, Sorghum flour, whole-grain
heading Nutrient Unit
Value per 100 g

cup 121 g
Proximates Water g 10.26 12.41
Proximates Energy kcal 359 434
Proximates Protein g 8.43 10.20
Proximates Total lipid (fat) g 3.34 4.04
Proximates Carbohydrate, by difference g 76.64 92.73
Proximates Fiber, total dietary g 6.6 8.0
Proximates Sugars, total g 1.94 2.35
Minerals Calcium, Ca mg 12 15
Minerals Iron, Fe mg 3.14 3.80
Minerals Magnesium, Mg mg 123 149
Minerals Phosphorus, P mg 278 336
Minerals Potassium, K mg 324 392
Minerals Sodium, Na mg 3 4
Minerals Zinc, Zn mg 1.63 1.97
Vitamins Vitamin C, total ascorbic acid mg 0.8 1.0
Vitamins Thiamin mg 0.329 0.398
Vitamins Riboflavin mg 0.061 0.074
Vitamins Niacin mg 4.496 5.440
Vitamins Vitamin B-6 mg 0.325 0.393
Vitamins Folate, DFE µg 25 30
Vitamins Vitamin A, RAE µg 0 0
Vitamins Vitamin A, IU IU 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.50 0.60
Vitamins Vitamin K (phylloquinone) µg 6.4 7.7
Lipids Fatty acids, total saturated g 0.528 0.639
Lipids Fatty acids, total monounsaturated g 0.943 1.141
Lipids Fatty acids, total polyunsaturated g 1.403 1.698
Lipids Fatty acids, total trans g 0.004 0.005

Footnotes
a  Mean value contains data based on the analysis of 5-methyltetrahydrofolate, 10-Formyl folic acid, and 5-Formyltetrahydrofolic acid plus total folate determined microbiologically