How Sabudana is good for your health
Table of Contents
- What you should know about Sago
- Our favorite sago recipes
- How healthy is sago anyway?
- Shopping and cooking tips for Sago
- Preparation tips for sago
What you should know about Sago
For our grandparents and great-grandparents, Sagonoch was an indispensable part of the kitchen. In the past, white starch balls were used to tie puddings, jellies, soups, fruit groats and much more. While hardly anyone in our country knows sago anymore, it is still widely used in Asian countries.
As an inexpensive and reliable binding agent, Sago could also experience a small renaissance in this country, because one of its great advantages, which vegetarians and especially vegans especially appreciate, is that Sago is purely vegetable! Whether you like it that sago never completely dissolves, but rather small globules always remain, is a matter of taste. In any case, optically this special feature makes Sago an eye-catcher.
Sago was named after the originally only supplier, the sago palm native to the Southeast Asian tropics. Today the globules made from the starch of other plants such as cassava, potatoes or potatoes are also called “sago”.
There is no special season for Sago.
Sago tastes neutral.
Our favorite sago recipes
Here you can find all Sago recipes.
How healthy is sago anyway?
Sago cannot be described as extremely healthy. Like other starches, this variant is also relatively high in calories and carbohydrates. For everyone who wants to lose weight, Sago should therefore only be the first choice to a limited extent. Nevertheless, it would be unfair to call sago unhealthy - after all, the starch has a high nutritional value, contains hardly any fat and is extremely easy to digest.
For those who are allergic or sensitive to gluten, sago is a perfect alternative to starch products made from cereals.
|Nutritional values of sago per 100 grams|
Shopping and cooking tips for Sago
Sago produced in Germany generally consists of potato starch. You can get it in every supermarket. With a bit of luck, you can find real sago made from sago palms in Asian and organic shops.
Because the white "pearls" attract and absorb moisture from the air almost magnetically, the dry and airtight storage of Sago is mandatory.
Preparation tips for sago
Sago is the classic binding agent for fruit groats, cold bowls, soups and puddings. The basic principle is very simple: you stir the white pearls into the boiling liquid and cook the respective dish until the sago swells and a bond is formed.
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