In order to understand the quality of local sorghum in Chongqing and provide theoretical and applied guidance for the development of local sorghum industry, 12 main sorghum varieties in Chongqing were collected in the experiment. The physical and chemical components of the two main sorghum varieties in the northeast and northwest were measured and analyzed by principal component analysis, and their components and uses were correlated. At the same time, the digestibility of sorghum starch was determined to screen out the anti-digestible sorghum varieties. The results showed that there were significant differences in the physical and chemical properties of 16 sorghum varieties (P<0.05). The 1 000-grain weight ranged from 9.86 to 30.14 g. The contents of starch, protein and fat ranged from 39.41% to 84.86%, 7.21% to 12.44% and 1.80% to 4.92%, respectively. The contents of tannin and phytic acid ranged from 0.19% to 2.12% and 8.42% to 15.61%, respectively. They were rich in amino acids and minerals. Through the study of in vitro digestion of sorghum, it was shown that the starch digestibility (C∞) of Yunyang Maotaihong 2, Northeast Sorghum 2, Dianjianghongyingzi and other varieties was lower, and their resistant starch (RS) content was higher, indicating that these varieties were suitable for making low GI food and low calorific value food to meet the recipes of special consumers. This study can provide a reference for the quality evaluation and application of sorghum in Chongqing.