Calories in Sorghum bran, white, unenriched, dry

What makes sorghum bran so powerful?

Sorghum bran contains a class of antioxidant compounds called 3-deoxyanthocyanidins (3-DXAs), specifically luteolinidin and apigeninidin, that are essentially absent from wheat, rice, oats, and corn. Unlike standard anthocyanins found in blueberries or red cabbage, 3-DXAs lack a hydroxyl group at the 3-position of their C-ring, which changes how they behave chemically — they are more stable at higher pH and elevated temperatures, meaning they survive cooking better than most plant antioxidants. White sorghum bran is derived from tannin-free varieties, which matters nutritionally because the condensed tannins present in some red and brown sorghum types can bind proteins and reduce mineral absorption. While white sorghum bran has lower total phenolic content than pigmented varieties, it still retains meaningful levels of 3-DXAs and other phenolic acids concentrated in the pericarp layer. The bran fraction, representing roughly 5–8% of the grain by weight, holds a disproportionate share of the grain's phenolic compounds, fiber, and minerals, making it the most nutrient-dense part of the kernel.