Sorghum and molasses are both sweet syrups used in cooking and baking, but they are different in several ways.
Below are the main Differences Between Sorghum and Molasses
- Source: Sorghum syrup is made from the juice of the sorghum plant, while molasses is a byproduct of the sugar refining process.
- Flavor: Sorghum syrup has a milder and sweeter flavor than molasses, which has a distinctively strong and slightly bitter taste.
- Color: Sorghum syrup is usually lighter in color than molasses, which ranges from light to dark brown.
- Nutritional value: Sorghum syrup is a good source of antioxidants, vitamins, and minerals such as calcium, potassium, and iron. Molasses is also rich in vitamins and minerals, but it is high in calories and sugar.
- Uses: Sorghum syrup is commonly used as a sweetener in baking, cooking, and as a topping for pancakes and waffles. Molasses is used in gingerbread, baked beans, and as a flavoring in some alcoholic beverages.
Overall, both sorghum syrup and molasses are sweet syrups that can be used as a substitute for sugar in many recipes. However, they differ in their source, flavor, color, nutritional value, and uses.