The main benefit of sago for health is to provide energy, as it is composed only of carbohydrates and can be used before training or to provide extra energy in cases of breastfeeding and recovery from colds, flu and other illnesses.
The sago is usually made from the very fine flour of cassava, which is called starch, becoming a type of tapioca in grains and can be consumed by celiacs, as it does not contain gluten. However, it does not contain fiber, and is not recommended in cases of constipation and diabetes, for example.
Sago can be made with wine, grape juice or milk, making it more nutritious.
Nutritional information
The following table provides the nutritional information for 100 g of sago.
| Quantity: 100 g | |||
| Energy: 340 kcal | |||
| Carbohydrate: | 86.4 g | Fibers: | 0 g |
| Protein: | 0.6 g | Calcium: | 10 mg |
| Fat: | 0.2 g | Sodium: | 13.2 mg |
Although in Brazil sago is made from manioc, it is originally produced from palm trees in the region of Asia, Malaysia and Indonesia.
Sago with wine
The sago with red wine has the advantage of being rich in the antioxidant resveratrol, a nutrient in wine that has the property of decreasing the risk of heart problems and controlling blood pressure. See all the Benefits of Wine.
Ingredients:
- 2 cups of manioc sago tea9 cups of water tea10 tablespoons of sugar10 cloves2 cinnamon sticks4 cups of red wine tea
Method of preparation:
Boil the water with the cloves and cinnamon and remove the cloves after about 3 minutes of boiling. Add the sago and stir frequently, allowing to cook for about 30 minutes or until the balls are transparent. Add the red wine and cook a little more, always remembering to stir. Add sugar and keep on low heat for about 5 minutes. Turn off and let it cool naturally.
Milk Sago
This recipe is rich in calcium, a mineral that strengthens teeth and bones, bringing even more energy to the meal. However, because this recipe is rich in sugar, it is ideal to consume it in small amounts.
Ingredients:
- 500 ml milk1 cup sago tea200 g Greek yogurt3 tablespoons demerara sugar1 packet of unflavored gelatin already dissolvedCooking powder to taste
Method of preparation:
Put the sago in the water and let it rest until it is swollen. Heat the milk in a pan, add the sago and cook, stirring constantly. When the sago balls are transparent, add the condensed milk and continue stirring for another 5 to 10 minutes. Turn off the heat and add cinnamon powder. This recipe can be served hot or cold.
Sago Popcorn
Sago popcorn is easier for children to eat because it has no shell, which helps to prevent gagging. It is made in the same way as traditional popcorn, adding an oil drip in a pen for the beans to pop.
Stir the sago over low heat until the beans start to burst, then cover the pan. The ideal is to put a few grains in the pot, because the sago is slower to burst and many grains can burn during the process.
See how to make popcorn simply in the microwave in Popcorn fattening?
