Sago Groats - Preparation, Properties, Benefits, Calorie Content, Nutritional Value, Vitamins

The ratio of BJU in the product

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Sago groats made from palm trees are considered real, but potato and corn sago has become widespread in our country, because the basis of cereals is starch, which is abundant in potatoes and corn.

Why is sago grits useful?

Sago contains a minimum of protein, so this product is ideal for those who have to follow a special diet due to health reasons, for example, in case of kidney disease.

Sago is also useful because it contains carbohydrates, sugars, dietary fiber, vitamins E, PP, A, choline, magnesium, silicon, zinc, iron, and copper.

Nutritionists recommend palm, potato and corn sago, because dishes from it are well absorbed, the calorie content of cereals is relatively low - 335 calories per 100 grams of dry product.

Skills in sago preparation are useful for those who suffer from such a rare disease as celiac disease, that is, gluten intolerance. In sago groats, unlike other cereals, there is no gluten (gluten) - the culprit for the fact that many allergy sufferers cannot eat porridge, and these are well-known sources of energy.

Sago is a product that physicians often include in a therapeutic diet for many diseases, it is recommended to be given to children and consumed by malnourished people who have undergone surgery or a serious illness.

Eating sago meals helps to improve appetite.

Sago making

First, a little about the appearance of the sago. Since cereal is not very common in our country, not everyone knows how it looks and is lost when they go to the store for it.

Sago groats are not like any of the groats we know - they are snow-white light balls, reminiscent of crushed foam from a distance.

When choosing sago, pay attention that it is dry and clean, free of impurities. By the way, yellowish or brownish sago can also be caught - this means that it was tinted with burnt sugar. Read the composition on the label.

Traditionally, porridge and pie filling are made from sago.

To cook porridge, incl. from artificial potato or corn sago, you need to take three tablespoons of cereals, 200 grams of water, 0.5 cups of milk, 0.5 teaspoons of sugar, two teaspoons of butter, salt to taste. Put salt and sugar in milk and water, boil, add cereals, boil for 20-30 minutes, then remove the pan from the stove and put in the oven for 5 minutes. The porridge is seasoned with oil before serving.

To prepare the filling for the pie, wash the sago in cold water, put it in boiling water, cook for 20-25 minutes, until the cereal becomes transparent. After that, the sago is thrown into a colander, waiting for the water to drain, put in a bowl, add chopped hard-boiled eggs, melted butter, chopped herbs, mix.

To cook milk soup from sago grits, you need to pour it with water, wait until it is infused, then cook until half cooked, put it in a colander, add boiling milk, sugar, butter, and cook.

Sago mixes well with rice, so you can cook such porridge as well. Cereals are taken in equal parts, it is recommended to soak the sago in advance.

For those who suffer from kidney failure, you can use the same recipes, but take not milk, but just water for cooking.

Pre-cooked palm, potato, corn sago can be stored in the refrigerator, used as a regular porridge, if necessary, as a side dish for fish and meat dishes.

In addition, honey, fruits and berries go well with sago, so you can cook sweet breakfasts or desserts from cereals.

Cooking non-palm starch sago is a laborious process. The dish does not always turn out the way it was intended, therefore it is important to observe the proportions, not to overexpose the sago on the stove. Better yet, buy sago made from palm starch. It costs more than potato or corn, but the money costs will be paid off by the time and pleasure gained from cooking and eating dishes from unusual cereals.

Contraindications

It is undesirable to eat sago groats in case of obesity, individual intolerance.

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