White pearled sorghum flour is milled from sorghum that has had its outer bran layers removed, producing a lighter-coloured, milder-tasting flour than whole grain sorghum. Pearling reduces tannin bitterness and produces a more neutral flavour, though it also removes some fibre and polyphenols present in the bran.
One of the best gluten-free flours for neutral-flavoured baking; blend with tapioca starch and a binder for best structure. Suitable for breads, muffins, and flatbreads.
Where Sorghum flour, white, pearled, unenriched, dry, raw Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 274 mg | 14% | |
| Phosphorus | 246 mg | 35% | |
| Magnesium | 107 mg | 29% | |
| Calcium | 7.89 mg | 1% | |
| Niacin (B3) | 2.85 mg | 18% | |
| Iron | 2.23 mg | 16% | |
| Zinc | 1.32 mg | 13% | |
| Manganese | 1.18 mg | 59% | |
| Thiamin (B1) | 0.394 mg | 36% | |
| Copper | 0.214 mg | 21% | |
| Vitamin B6 | 0.133 mg | 10% | |
| Biotin (Vitamin B7) | 9.01 µg | 18% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →