You might be familiar
with the little white pearls called "Sago", but you may not know that
it's a fruit obtained from Sago Palms. It is cultivated mostly in south-East
Asia, especially from Malaysia and Indonesia.
Nutritional Value of Sago
It is one of the
cheapest staple food and also called complete carbohydrate food.
It contains;
94% of Starch
0.2 gm of protein
0.5 gm dietary fibre
10 ml of calcium
12 ml of iron
It is lightweight,
easily digestible and suitable food for all groups of ages especially for
children, and elders. It is mostly added to dietary blend regimens of the
patients specifically to those whose digestive system is weak. It is also beneficial
during childbirth because of its multi nutrient content. It is also introduced
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, Khichdi,
puddings, soups, pancakes, bread.
- 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 potatoes 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 which will
make sago crisps.
Health Benefits of Sago
Sago is the food that is
used for weight gain. People who are too lean and skinny can add Sago to
their diet since it belongs to the group of "Strachy Food".
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