Recently, such cereals as sago have appeared in various supermarkets. The name looks exotic, but it has been known for a long time. It is produced from various starch-containing products. Nevertheless, the product from original raw materials contains many useful substances and can be widely used in cooking, significantly enriching the diet.
What and how sago is made from
Sago groats seem to be something exotic for consumers, but in fact it is a well-forgotten old thing. In Russia, it was quite widespread during the Soviet era. It was produced from potato or corn starch. Making a sago side dish required a certain skill, because he often turned either to stone or to a "smear". The original sago groats are made from the starch contained in the trunk of the sago palm. It is a traditional product for the people of Minor Guinea. There sago is as popular as potatoes in Russia or rice in Japan and China. This cereal is also grown in India, Southeast Asia and Malaysia.
For the production of real cereal, the cores of young sago palms are washed and then wiped on a special sieve. Then the sago flour falls on a heated sheet of metal and turns into small white balls (actually cereals). About 150 kg of cereals are produced from one sago trunk. Sago is also called cereals made from bast, waxy, wine and acrocomia palms, which are more common in the world. In addition, a similar product is also made from the roots of cassava, a shrub that grows in the tropics.
Sago in cooking
Sago side dishes are very high in calories and easily digestible. The own taste of cereals is almost not expressed, therefore sago is prepared using various additives, both vegetable and meat. In addition, this product can also be used in desserts such as puddings and pies. Sago is often used as a thickener, similar to agar and gelatin.
Beneficial features
The content of nutrients in sago groats made from sago palms is significantly different from cereals produced from other products. Naturally, in this product the largest percentage of the total composition is starch, but it also contains protein, fat, fiber and sugar. In addition, this cereal contains a whole list of vitamins such as PP, E, group B vitamins, beta-carotene.
Due to its vitamin H content, sago is especially beneficial for diabetes. This vitamin interacts with insulin and regulates blood sugar levels. Another feature is that vitamin H breaks down fats and is useful for overweight.
Sago is also rich in minerals such as calcium, phosphorus, strontium, iron, potassium, zinc, magnesium and iodine. Thus, the use of sago has a positive effect on the functioning of the heart, the nervous system, and helps with osteoporosis.
Sago does not contain gluten, so it is not allergic.
As for the sago groats presented on the shelves, it is worth focusing on the composition of the minerals and vitamins indicated by the manufacturer.
