The main health benefit of sago is to provide energy, as it is composed only of carbohydrates, and can be used before training or to provide additional energy in case of breastfeeding and healing of colds, flu and other diseases.
Sago is usually made from very fine cassava flour, called starch, becoming a type of tapioca in cereals and can be consumed by celiacs because it does not contain gluten, however it does not contain fiber, and is not recommended in cases of constipation and diabetes for example.
The sago can be prepared with wine, grape juice or milk, which makes it more nutritious.
The table below provides nutritional information for 100 g of sago
Although in Brazil, sago is made with cassava, it is originally produced from palm trees in the Asia, Malaysia and Indonesia region.
Sago red wine has the advantage of being rich in antioxidant resveratrol, a wine nutrient that has the ability to reduce the risk of heart problems and control blood pressure.Discover all the benefits of wine.
Ingredients
How to prepare:
Boil the water with the cloves and cinnamon and remove the nails after about 3 minutes of boiling, add the sago and stir frequently, let it cook for about 30 minutes or until the balls are clear, add the red wine and cook a little more, always remembering to stir, add sugar and keep to simmer for about 5 minutes, turn off and leave to cool naturally.
This recipe is rich in calcium, a mineral that strengthens teeth and bones, providing even more energy to the food, however, as this recipe is rich in sugar, it is ideal to consume it in small quantities.
Ingredients
How to prepare:
Put the sago in the water and let it rest until it swells, heat the milk in a saucepan, 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 the cinnamon powder.This recipe can be served hot or cold.
Sago popcorn is easier for children to eat because they don’t have shells, which helps prevent nausea.They are made in the same way as traditional popcorn, adding a drop of oil to a pen to burst the beans.
Simmer the sago until the beans start bursting, then cover the pan, ideally put some grains in the pot, as the sago takes longer to burst and many grains can burn during the process.
See how to make popcorn simply in the microwave by fattening popcorn?