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Sorghum is a cereal grain belonging to the genus *Sorghum*, with the most commonly cultivated species being *Sorghum bicolor*. It is a staple crop in many parts of the world, particularly in Africa and Asia. Sorghum is highly versatile and can be used for food, animal feed, and industrial applications. 

Nutritionally, sorghum is rich in protein, fiber, and essential nutrients such as iron, magnesium, and B vitamins. It is gluten-free, making it a popular choice for those with gluten sensitivities or celiac disease. Sorghum can be used in various forms, including whole grains, flour, and syrup. Additionally, it is valued for its drought resistance and adaptability to challenging growing conditions.