ORGANIC SORGHUM PASTA, Penne

Ingredients:wholegrain sorghum flour
Country of Origin:Bolivia
Qualities:High concentrations of carbohydrates, essential minerals, and antioxidants, and thecomplete absence of gluten, makesorghum an excellent source of nutrition.Sorghum contains almost as much carbohydrates as wheat, corn, or rice, but has a significantly higher amount of fiber, along with high levels of unsaturated fats, protein, and minerals like phosphorus, potassium, calcium, copper, and iron.Itis known to be rich in phenolic compounds, many of which act as antioxidants. It has also been shown to be good at reducing some forms of inflammation due to its antioxidant properties. Several of the phenolic compounds in sorghum have been linked to anti-cancer effects.
Common Use:sorghum pasta offers a wheat-free and tasty alternative to traditional durum flour pasta with similar taste and texture but with added nutritional density and fiber content.
How to cook: fill a large stockpot with water and bring to a boil, add a pinch ofsaltand desired amount of pasta and return to a rolling boil, cook for 8 - 13 minutes or until desired texture. Separate the pasta gently with a fork during cooking to prevent clumping. Remove from heat and drain in a large colander over the sink or you can save the cooking water for later use as soup stock.
Storage:keeps well in a sealed container in a cool, dry, and dark location.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.