Specific types of sorghum germplasm contain genes that result in lower than normal levels of amylose, a specific type of starch found in the grain. These types of sorghum are referred to as "waxy." Waxy starch has unique properties which would provide novel functionality for food, feed, and biofuel markets. To help facilitate breeding efforts to develop improved waxy sorghum varieties, this project developed new genetic markers for the waxy trait and provides new molecular tools to help sorghum breeders and geneticists develop new waxy sorghum with improved agronomic properties. This data set contains near infrared spectroscopy predictions of amylose content in sorghum grain generated by co-author Scott Bean.