Sorghum Millet (Sorghum bicolor) is a resilient cereal crop of global importance, recognized for its adaptability to harsh agro-climatic conditions and its significant potential in enhancing human nutrition and food security. This chapter provides a comprehensive exploration of nutritional, molecular, and biochemical attributes of sorghum millet, underscoring its value as a functional food. It begins with an overview of macronutrient and micronutrient composition of Sorghum, highlighting its comparative nutritional advantage relative to other staple cereals. The discussion extends to the molecular biology of Sorghum. A detailed analysis of starch and protein chemistry is presented, including the structural and functional roles of these macromolecules in human health and energy metabolism. The chapter also addresses both nutritive and anti-nutritive properties that influence bioavailability and dietary efficacy. A focal point is the presence of health-promoting phytochemicals and antioxidants, such as polyphenols, tannins, flavonoids, phytosterols, and terpenoids, which contribute to therapeutic potential of Sorghum in managing oxidative stress and chronic diseases. Furthermore, the chapter discusses emerging opportunities for integrating Sorghum into health-focused dietary strategies and the challenges that hinder its broader utilization. The key role of Sorghum in global food security is examined in the context of its climate resilience, nutritional adequacy, and economic importance in vulnerable regions. By synthesizing current scientific insights, this chapter reinforces relevance of sorghum millet in addressing global nutritional challenges and promoting sustainable food systems.