What is the difference between sorghum and wheat? ask

First, the differences in morphological characteristics.

1. Sorghum: The culm is thick and erect, with supporting roots at the basal nodes. Leaf sheaths glabrous or a little powdery; Ligule is hard, the apex is round, and the edge is ciliate. The stalk of pedunculated spikelets is about 2.5 mm long, and the spikelets are linear to lanceolate.

2. Wheat: The stem is hollow and multi-jointed. The leaves are long and lanceolate. Spikes are called "ears of wheat", and both sides of spikelets are flat, with or without awns. Caryophyll is a wheat.

Second, the difference in grain use.

1. Sorghum: Grain is used for food, wine making (sorghum liquor) or maltose production. The stem of sugar sorghum can be made into syrup or raw food; The broom can be a broom or a cooking broom with sorghum ears; Young leaves are dried in the shade as silage, or dried as feed.

2. Wheat: The caryopsis of wheat is one of the staple foods of human beings. After grinding into flour, it can be made into bread, steamed bread, biscuits, cakes, noodles, fried dough sticks, oil cakes, scones, pancakes, jiaozi, fried dumplings, steamed bread, chaos, egg rolls, instant noodles, rice cakes, pasta, Gusmi and other foods; After fermentation, it can be made into beer, alcohol, vodka, or biomass fuel.

Third, the difference in nutritional value of cereals.

1. Sorghum: protein in sorghum rice is mostly alcohol-soluble protein, and there are few essential amino acids such as tryptophan and lysine, which belong to incomplete protein and are not easily absorbed by human body. If it is mixed with other grains, its nutritional value can be improved.

2. Wheat: Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, nicotinic acid and vitamin A, etc. Due to different varieties and environmental conditions, the nutritional components vary greatly.

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