Cros is a grain sorghum that is an annual herbaceous plant of the grass family. Its cultivation is based on various types and hybrids that are characterized by a high starch content (81.5–83.7 %) and a low protein percentage (1.0–1.1 %). Thanks to this, Cros grain is suitable for producing porridge and flour, as well as for use as animal feed. Grain sorghum is also valued for its rich set of B vitamins, especially B3, as well as trace elements – phosphorus, potassium, sodium, iron, and magnesium.
Cros is characterized by a high content of dietary fibers (1.5–1.7 %) and a moderate fat percentage (0.8–1.5 %). These properties make it a useful ingredient in dietary nutrition and also contribute to improved digestion. Dextrin is present in the sorghum starch, which increases its solubility and digestibility. Thanks to such characteristics, Cros grain can be used both in industrial production of porridge and at home for making bread, porridge, and other dishes.
The Cros variety is also known for its resistance to various climatic conditions: it grows in both tropical and temperate regions. This makes it an attractive choice for farmers looking for a reliable source of grain with high nutritional potential. In conclusion, Cros is a universal grain plant that combines the high technological value of starch and a rich set of micro- and macroelements, making it in demand both in the food industry and in agriculture.
