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 extra energy in cases of breastfeeding and recovering from flu, colds and other illnesses.
Sago is normally made from very fine cassava flour, called starch, making it a type of tapioca grain and can be consumed by celiac patients, 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 nutritional information for 100 g of sago.
Although sago is made from cassava in Brazil, it is originally produced from palm trees in Asia, Malaysia and Indonesia.
Sago with wine
Sago with red wine has the advantage of being rich in the antioxidant resveratrol, a nutrient in wine that has the property of reducing the risk of heart problems and controlling blood pressure. See all the Benefits of Wine.
Ingredients:
- 2 cups of cassava sago tea
- 9 cups of water
- 10 tablespoons of sugar
- 10 cloves
- 2 cinnamon sticks
- 4 teacups of red wine
Preparation mode:
Boil the water with the cloves and cinnamon and remove the cloves after about 3 minutes of boiling. Add the sago and stir frequently, letting it cook for about 30 minutes or until the balls become transparent. Add the red wine and cook a little more, always remembering to stir. Add the sugar and keep on low heat for another 5 minutes. Turn off and let cool naturally.
Sago with Milk
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 quantities.
Ingredients:
- 500 ml of milk
- 1 cup of sago tea
- 200 g Greek yogurt
- 3 spoons of demerara sugar
- 1 package of unflavored gelatin, already dissolved
- Cinnamon powder to taste
Preparation mode:
Place the sago in the water and let it rest until it swells. 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 consume because it has no shell, which helps prevent choking. It is made in the same way as traditional popcorn, adding a drizzle of oil in a pan for the kernels to pop.
The sago must be stirred over low heat until the grains begin to burst, then covering the pan with a lid. The ideal is to put few grains in the pan, as sago is slower to burst and many grains can burn during the process.
See how to make popcorn in a simple way in the microwave in Popcorn makes you fat?
