Sorghum flour is high in antioxidants, which are related to their polyphenolic compound and sorghum wax. These compounds contain policosanols, which are important to good cardiac health and controlling cancers

The starch and protein in sorghum take longer than other similar products to digest. This slow digestion results in very low glycimic index is particularly helpful for those with diabetes.

It is very high in iron, fiber, and protein, making it one of the healthier options for those who have gluten intolerance and cannot eat traditional forms of flour.

Sorghum is a good source of B vitamins, such as thiamin, riboflavin, vitamin B6, biotin, and niacin, but refining produces losses of all B vitamins. Mineral composition of sorghum is similar to that of millet. The chief minerals present in sorghum grain are potassium and phosphorus, while calcium is low.