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Andhra Pradesh

Growth of Sorghum Plant

Sorghum is a member of the grass family and originally a wild plant in Africa. 

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Nutritional Features Of Groundnut

The groundnut is particularly valued for its protein content (26%). On equal weight basis (Kg for Kg), groundnuts contain more protein than meat and about two and a half times more than eggs.

Being an oil seed crop, it contains 40 to 49% oil. In addition to protein, groundnuts are a good source of calcium, phosphorus, iron, zinc and boron. The groundnuts also contains vitamin E and small amounts of vitamin B complex. High in calories, 5.6 calories nut -1 (calorific value of 567).    

Groundnut: Its Importance

Groundnut is one of the world’s fifteen leading food crops and cultivated throughout the world. It is among the most important foods in international trade.

Uses and Nutritional Features of sorghum

Overall in Asia sorghum is primarily used for food comprising 66% of total utilization.
The rest is utilized for feed and industrial uses.In India, sorghum is mostly used both for food and feed.
Recently sorghum is also used in alcohol industry with the introduction of sweet sorghums.
In China, sorghum is used for food, feed, and in the brewing industry to make beer.

Sorghum:Its Importance

Sorghum is the fifth most important cereal crop in the world after wheat, maize, rice, and barley:

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