Sorghum is a genus of numerous species of grasses, some of which are raised for grain. The plants are cultivated in warmer climates worldwide. Sorghum is native to tropical and subtropical regions of all continents. [Source: Wikipedia] The black varieties of sorghum tend to have a higher antioxidant content than the lighter colored versions.
USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010