モロコシ sorghum

　モロコシは、トウモロコシとは別の植物です。ところが、トウモロコシをモロコシとも呼ぶことがあるので、混同しないよう注意が必要です。
　モロコシは、白米と比べると、食物繊維が約9倍、マグネシウムが約5倍、鉄分が約3倍、脂質が約3倍と栄養豊富な雑穀です。健康・栄養面を重視するならモロコシ、消化や食べやすさを重視するなら、白米がおすすめと言われますが、味や触感も考慮すると、お米に少し混ぜて（コメ1合に対し、モロコシ大さじ1）食べるのが良いそうです。

　Sorghum is a nutrient-rich grain that contains about nine times as much dietary fiber, about five times as much magnesium, about three times as much iron, and about three times as much fat as white rice. It’s often said that if you prioritize health and nutrition, you should choose Sorghum, and if you prioritize digestibility and ease of eating, White Rice is recommended; however, if you also take taste and texture into account, it’s said to be best to mix a small amount of Sorghum into your White Rice (1 tablespoon of Sorghum per 150g of White Rice).