You all might be familiar with the little white pearls called "Sago" But you may not know that actally its a fruit obtained from Sago Palms. It is cultivated mostly in south-East Asia specially from Malaysia and Indonesia.
Nutritional Value of Sago
It is one of the cheapest staple food and also called as complete Carbohydrate food.
94% of Starch
0.2 gm of protein
0.5 gm dietary fiber
10 ml Calcium
12 ml iron
It is light weight, easily digestable and suitable food for all group of ages specially for childrens, and elders. It is mostly added to dietary blend regimens of the patients specifically to those whose digestive system is weak. It is also benificial during the child birth because of its multi nutritents content. It is also introuced in the weaning diet of the babies after 8 months due to its softness and easy digestion.
Cooking Methods of Sago
Sago can be cooked by various methods alone or in combination.
- It is mostly used as chief ingredient in Kheer, Khicdi, Puddings, Soups, Pan Cakes, Breads.
- It is also used as a thickening agent of many foods.
- It is simply cooked in water or milk just by adding sugar.
- Boiled and drained sago can be added to potatos as well to make its cutlets.
- It is boiled in salty water and then completely dried. After drying the pearls or Sago are deep fried in hot oil it will make sago crisps.