Sago is a cereal made from starch obtained from the palm species of the same name. To make starch, trees are cut down after harvesting, and then the starch contained within the trunk is released. It is washed and rubbed through a sieve that is located over a hot sheet of metal. Thanks to this, the starch immediately turns into cereals, which can only be dried. One palm tree can make about 150 g of sago.

This is how groats are prepared where there are palm trees, and in our country artificial sago is more common. For its preparation, high quality potato or corn starch is used. Artificial groats during heat treatment increase in volume by about 3 times.

In Europe, sago is made from sago flour, which is bought in the tropics. Another variety is sago tapioca. Such cereals are made from the roots of the cassava bush. On the shelves, not only white, but also slightly yellow groats are presented, which is due to the use of burnt sugar.

Beneficial features

The beneficial properties of sago primarily depend on how it was produced. The natural product contains fiber, which helps cleanse the intestines from toxins and toxins... Sago boasts the presence of virtually all the minerals that are necessary for the normal functioning of the body. There are different vitamins in it. The advantage of this cereal is completely gluten freewhich causes allergies in many people. That is why it is recommended to consume sago for people with celiac disease (a disease that provokes severe allergies).

This product has an enveloping property that allows it to be used as prevention of gastrointestinal diseases... Sago is an excellent source of energy. Many doctors recommend including porridge from it in a therapeutic diet and with exhaustion. Helps sago and improve appetite. This product contains a lot of choline, which protects cell membranes and improves the absorption of fat. This substance also has a beneficial effect on the functioning of the nervous system.

Cooking use

Sago is used in cooking to prepare numerous dishes from different cuisines of the world. This cereal does not have its own taste, but it perfectly absorbs the aromas and flavors of other products. It goes well with rice, which allows you to get an original porridge.

Sago can be used in first and second courses. Groats are often used as a natural thickener. You can add it to a variety of drinks.

Sago is included in baking recipes, and desserts, fillings and sweets are also made from it. In India, sago flour is very popular, from which delicious tortillas are made. For dessert, you can add honey, fruits and berries to the porridge.

How to cook sago?

It is worth saying that artificial sago is harder to cook than natural sago... This product is quite “capricious”. Each lover of this product may have their own recipes for its preparation, but let's look at the most common option. Take 1 tbsp. water and 0.5 tbsp. milk. Combine the liquids, add salt to taste and 0.5 teaspoon of sugar. Boil and then add 3 tbsp. tablespoons of cereal and cook for 25 minutes. At the end of the time, put the pan in the oven for 5 minutes. It is recommended to put oil in the porridge before serving.

Sago porridge can also be cooked in a slow cooker. This requires 4 tbsp. bring milk to a boil. To do this, select the Steam cooking program. This will take about 5 minutes. Then add a pinch of salt and 1 tbsp. a spoonful of sugar. Pour 11 tbsp into boiling milk. spoons of sago and stir. Select the Milk Porridge setting and cook for 50 minutes. After the beep, add 20 g of oil and leave for another 10 minutes. in the "Heating" mode. That's all, delicious porridge is ready.

You can make a semi-finished product from sago that is suitable for different dishes. It is stored for several days. To do this, boil the cereal until half cooked and throw it in a colander to remove excess liquid. Then spread the porridge in a thin layer on a clean towel and dry it. After that, it remains to put everything in a container and put it in the refrigerator.

Sago harm and contraindications

Sago can cause harm due to high calorie content, since there are 335 kcal per 100 g.

In addition, cereals contain a lot of simple carbohydrates, which, with increased use of the product lead to weight gain.

Sago is contraindicated if an individual intolerance to the product is detected.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Sago (starch groats) [PRODUCT REDACTED]".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.

Energy value is 335.5 kcal.

Primary source: Product removed. ...

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the application "My Healthy Diet".

Product calculator

The nutritional value

Serving size (g)

BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Calorie analysis of the product

SHARE OF BZHU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, one can understand how a product or diet corresponds to the norms of a healthy diet or the requirements of a particular diet. For example, the US and Russian Ministry of Health recommends that you get 10-12% of calories from protein, 30% from fat and 58-60% from carbohydrates. The Atkins Diet recommends low carb intake, although other diets focus on low fat intake.

If more energy is consumed than it is supplied, then the body begins to spend its reserves of fat, and body weight decreases.

Try filling out your food diary right now without registering.

Find out your additional calorie consumption for training and get updated recommendations absolutely free.

TIME TO ACHIEVE THE GOAL

USEFUL PROPERTIES OF SAGO (STARCH CRUISE) [PRODUCT REMOVED]

Sago (starch groats) [PRODUCT REDACTED]rich in vitamins and minerals such as: vitamin B1 - 13.3%, vitamin B2 - 27.8%, choline - 18%, vitamin B5 - 20%, vitamin B6 - 25%, vitamin E - 40%, vitamin H - 20%, vitamin PP - 38.3%, potassium - 12%, calcium - 25%, silicon - 166.7%, magnesium - 12.5%, phosphorus - 31.3%, iron - 11.1%, cobalt - 50%, manganese - 190%, copper - 50%, molybdenum - 35.7%, selenium - 34.5%, zinc - 23.3%

Benefits of Sago (Starch Grits) [PRODUCT REDACTED]

• Vitamin B1 is a part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Choline is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine \u200b\u200bin the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin H participates in the synthesis of fats, glycogen, the metabolism of amino acids. Insufficient intake of this vitamin can lead to disruption of the normal state of the skin.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Silicon enters as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium - an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
• Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.

You can see a complete guide to the most useful products in the appendix Energy value, or calorie content is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the “food calorie”, so the prefix kilo is often omitted when specifying calories in (kilo) calories. You can see detailed energy tables for Russian products.

The nutritional value - the content of carbohydrates, fats and proteins in the product.

Nutritional value of food product - a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and are "lost" during cooking or food processing.

The abundance of store shelves can make even the most experienced hostess pause. Especially the grocery department has recently been pleased with the variety. You go there, and you begin to ask questions that would never have entered your head before. For example, how to cook sago? And what is it anyway? It turns out that your parents know this cereal firsthand. Relatively recently, it was very popular, but in the post-Soviet era it disappeared from the shelves and from the everyday menu. So, if you ask your loved ones, you will surely find out from them proven recipes for making sago groats. And if not, then we ourselves will gladly share this information with you. And at the same time we will explain what sago is made of, how to cook sago correctly and what this product will bring to your diet.

What is sago? Natural and artificial sago groats

The origin of the obscure name "sago" is explained by the exotic origin of this cereal. It is mined in the south of Asia, in Thailand, Indonesia, New Guinea and on other oceanic islands where sago palms grow. The wood of their trunks contains a large amount of starch, which is especially valuable for its chemical composition. The core is removed from the core of the tree, crushed, washed, and through such complex step-by-step manipulations, sago is obtained: a whitish round grits with a matte surface. True, it is undesirable to focus only on appearance. Before you buy sago in the store, take the time to read the text on the package. Read the information on the composition of the cereal. You are almost equally likely to have one of the following types of sago:

True sago has long been harvested from the trunks of sago palms, which cultivate or cut down wild trees before flowering. One palm tree can produce up to 150 kg of sago, but only once.
Cassava sago is obtained from the roots of a plant that has nothing to do with palm trees. It is an edible cassava, rich in starch, but containing, in addition, poisonous glycosides. Cassava is grown commercially for rubber and food, so sago is cheaper than palm sago.
Potato sago is an invention of the Soviet food industry. Since neither palm trees nor cassava can be found in our latitudes, they found a replacement in the form of potatoes, which are also rich in starch.
Corn sago - Similar to the potato product, fake sago is made from cornstarch suitable for the production of such cereals.

Potato and corn starch is moistened and passed through a centrifuge, where it is collected in balls. After steaming, they really look very much like a palm sago. You can distinguish them by focusing on the price of cereals and the specified composition of the product.

The composition and benefits of sagosago composition The real sago is very popular not only in the countries of Asia, but also abroad. For the indigenous people of the Guinea Islands, this cereal is as important as rice for the Chinese and wheat for Europeans. The nutritional value of sago lies in its composition, which is quite specific. There is very little protein in this cereal, but plenty of carbohydrates (complex and simple), dietary fiber and a little fat. Vitamins are represented by group B, fat-soluble vitamins A, E and PP. There are many minerals: iron, sodium, potassium, magnesium, calcium, phosphorus, sulfur, iodine and even molybdenum, vanadium, cobalt, strontium and zirconium. But the main advantage of sago over other cereals is not what it contains, but what it doesn't. Here's the paradox: the minimum protein content and the complete absence of gluten, or gluten, allows sago to be included in the diet of people with food allergies and low-protein therapeutic diets.

How to cook sago properlyThe fact that sago is considered a cereal may be a reason to cook it using standard cooking technology. But in the case of sago, this will be wrong: neither the taste nor the benefits will be fully revealed. Moreover, a special cooking method applies to all types of sago: both real and simulated from potatoes or corn. This is because even sago substitutes are not identical to starch. Their chemical composition is more concentrated and undergoes certain processes during cooking, therefore, it requires the right approach:

preparation of sago Sago porridge is prepared in several stages. First, dry cereals are sorted out (although it may not contain scales, sometimes debris and other foreign particles get into it), then they are washed a couple of times under a tap with cool water.
Meanwhile, salted water should boil on the stove at the rate of 1 liter of liquid for 1-1.5 cups of sago.
Pour cereals into a saucepan of boiling water, reduce heat to a low level and simmer for about half an hour. Do not forget to stir the porridge so that the grains do not stick together.
In half an hour, the sago porridge will be only half ready, but it's time to remove it from the fire. Place the contents of the pan on a sieve and drain.
Return the semi-finished sago to the same saucepan or another, smaller volume. Cover with a lid, or even better - press down on top with oppression. Place a saucepan with cereals in a water bath and evaporate in this way for about 30 minutes.
After half an hour, put a generous piece of butter in the sago porridge, stir and leave under the lid for 10 minutes to soak.
Folk wisdom says that you cannot spoil porridge with butter. So, this is especially true with regard to sago porridge. Some housewives even believe that it is butter that gives this dish a special charm. So do not skimp and use at least 100 grams of quality oil for porridge from a glass of cereal.

Sago RecipesOf course, porridge on the water is far from the only way to make delicious sago. Once you have mastered the basic sago recipe, try to complicate it with one of these delicious ways:

sago milk porridge Milk porridge made from sago. For 1 cup of sago, you will need at least 1 liter of whole milk (cow or goat), a packet of vanilla sugar (or a tablespoon of granulated sugar and vanilla on the tip of a knife), half a pinch of salt and 100 grams of butter. Butter, like milk, can be used ghee. Sort out the groats and rinse with cool water. Salt milk and put on fire. Put sugar, cereals in boiling milk and stir. Do not stop stirring for another 25-30 minutes, while the porridge is cooked on low heat. Then remove the pan from the stove and, covering with a lid, transfer it to an oven preheated to 160-180 ° C. There, sago porridge will reach readiness in about 30-40 minutes, but you can leave it for a longer time, as in a thermostat. Before serving, season the porridge with oil and stir to distribute it evenly.
To avoid moving the pot of porridge from the stove to the oven, you can immediately cook sago in a slow cooker. The proportions of the products will remain the same, the device mode is "milk porridge". You can leave it on the heat for a while, and season with oil before eating right in the bowl or on the plates.
Sweet sago porridge with rice. For a fuller taste, it is also better to cook it in milk or milk diluted with water 1: 1. In any case, for 1 liter of liquid, take half a cup of sago and half a cup of white polished rice, two bags of vanilla sugar (or 2 tablespoons of granulated sugar and a little vanilla or vanilla essence), half a coffee spoon of salt, a handful of raisins, 100 grams of butter, and also any other dried fruits, fresh fruits, nuts and / or candied fruits of your choice. Sort both cereals and rinse. It is enough to rinse the sago with cool water once, and the rice will require several rinses. Soak the raisins in boiling water. Salt the milk and / or water and bring to a boil in a saucepan, suitable for the size. Put sago and rice in boiling liquid, add vanilla and sugar and, stirring occasionally, simmer over low heat for about half an hour. Then remove from heat, add squeezed raisins and cover. Transfer the pan to an oven preheated to 150-170 ° C. In about 30 minutes the porridge will be ready. Toss it with butter and garnish with fruit / nut pieces, jam, jam or honey when serving.
Sago can be prepared for future use by preparing a kind of semi-finished product from cereals. It keeps well in the refrigerator and is quickly cooked as needed to be used as a side dish, baking filling, or whatever you like. To do this, it is enough to cook the sago on the stove until half cooked (within 30 minutes), and then dry it on a towel and transfer it to a clean container. Such a preparation can be safely done for several days in advance and cook from it not only porridge, but also first courses:
Sago chowder. For 2 liters of ready-made meat or vegetable broth, take about half a glass of sago (raw cereals or half-cooked from the refrigerator), a bunch of fresh herbs, a pinch of salt, ground pepper and / or other spices to taste. Salt the broth and bring to a boil on the stove. While it is heating, sort through and rinse the sago. Put cereals in a boiling broth and cook for about 15 minutes. Then add the spices, cover and cook for another 5-7 minutes. In the meantime, chop the greens. Pour the chowder into bowls and sprinkle each serving with a pinch of herbs. Likewise, you can make a soup with sago and meat or fish, potatoes and / or other vegetables.
Like semolina, housewives have gotten used to using sago for baking cookies and casseroles. Try and you replace semolina with half-cooked sago - for sure the taste will turn out to be interesting and new. Moreover, good quality sago groats does not have a pronounced taste and perfectly adapts to the components of even a salty or sweet dish. Use this versatility of sago and treat your loved ones to healthy and satisfying meals. Bon appetit to you and your family!
Health & Beauty Health Nutrition

Sago is white matte balls, of course, edible - in childhood, many of us could see this cereal in stores, and even eat delicious dishes from it, but today it is quite difficult to get real sago. There is also an artificial sago, and it is easier to get it, but it is also not as easy as it was before - the product, so loved by many housewives in the "Soviet" times, has lost its popularity today, and few people know how to cook it correctly. However, we will try to tell you about this cereal in order, although there is not so much information on this topic.

What is sago

Real sago is made from sago palmsgrowing in Southeast Asia, on the islands of the Indian and Pacific Ocean. There are especially many of them on the islands of New Guinea, the Philippines and Indonesia: they reach 15 m in height, and the fruits are on them only once - after that they die. It is precisely because such a palm tree accumulates useful and nutrients in itself all its life - after all, the plant must give them to the fruits - the starch formed in its trunk has such valuable nutritional properties.

So the locals cut down such palms to extract sago even before they bloom - up to 150 kg of sago can be obtained from the trunk of one palm tree.

Sago palms are especially important for the inhabitants of the Moluccas and New Guinea - we can say that they occupy the same place in their diet as wheat in the diet of Europeans, and rice in the diet of the Japanese and Chinese. In their homeland, sago palms are not just cut down before flowering, as poachers would do - they are very actively cultivated, although there are also enough of these trees in the wild - thanks to the humid and warm tropical climate.

Sago does not contain one of the substances that cause allergies in many people - gluten (gluten), which is abundant in wheat and some other cereals, therefore it was used very widely in dietary food earlier, and today it is also indicated for many diseases as a substitute for other cereals.

How to cook sago

Prepare dishes from sago It is not difficult, but some of the subtleties are still worth knowing.

Sago porridge

To cook from sago porridge, it is necessary to sort out a glass of cereal, rinse it with cold water, pour it into salted boiling water and cook for about half an hour, stirring so that there are no lumps - until half cooked. Half-cooked sago is thrown back on a sieve or colander so that the water is glass, then put it in a small saucepan, filling it ½, and put a lid on top - it should go into the pan and press the cereal tightly. The saucepan is placed in a water bath and boiled on it for about half an hour; then add butter and other additives to taste - many housewives say that the secret of delicious sago porridge is to put more butter in it.

Filling for sago pies

If you are not going to cook porridge, but you need a filling for pies, then keep sago in a water bath is not necessary - just boil it until half cooked, throw it on a sieve, cool, and then use it. The fillings can be very different, as in other pies: many housewives highly praise the sago filling with hard-boiled eggs - this filling tastes like rice, but it is softer and easier to digest.

Sago pudding

To make a simple sago pudding, pour cold water over the sago groats (1 cup) for 2-3 hours, then put them in a colander, drain the water, and put in boiling milk (2 cups). Cook for a little over half an hour, with stirring - the cereal should not boil.
The yolks, sliced \u200b\u200bapples and butter, crushed with sugar, are added to the almost finished sago, mixed, then more whipped proteins are added, and mixed again. Place in a greased pan and bake in the oven at about 180 ° C for about 25-30 minutes. The finished pudding is poured over with jam and served. Apples - 150 g, eggs - 4 pcs., Butter - 30 g, sugar 60 g, jam - 150-200 g.

If you like cooking sago, then learn how to cook it for future use, like a semi-finished product. - this will help save time. The sago, boiled until half cooked, is thrown into a colander (as described above), the water is allowed to drain, then the cereals are spread on a dry clean towel, dried, put into a container and placed in the refrigerator - you can use this sago for cooking many dishes, for several days. With it, you can cook pies, cheesecakes, casseroles, cereals, butter cakes, biscuits and even cookies - it will be much faster.

Everything that is written above relates to natural sago obtained from sago palm starch; artificial groats, obtained from potato and corn starch, are prepared differently, although such dishes can also be prepared from it. If sago has been stored for a long time, then before cooking it is soaked in cold water overnight, and then washed and boiled for at least 40 minutes.

Natural sago is also obtained from cassava roots, however, this is no longer the same as palm sago, so it can also be considered a substitute. Manioc belongs to the Euphorbia family and grows in both the Eastern and Western Hemispheres. It is a shrub, not very tall, and sago is obtained from its tuberous roots, reaching a length of 1 m, and they can weigh up to 15 kg each. There is quite a lot of starch in them - up to 40%, but there are also poisonous glycosides that decompose and are removed after washing and cooking.

In our country, sago is most often prepared from a product of which we have a lot - this is potatoes.... It is clear that palm trees do not grow in Russia, except in the Crimea and the Caucasus, but these regions now belong to other countries, albeit allied ones. The potato starch is moistened and then rolled in special drums into small balls, white and mealy balls - a "snowflake". Then these balls are rolled again, sorted, treated with steam, and they become transparent; glassy grains are obtained - artificial sago.

Of course, you might think that sago does not differ from starch in terms of its nutritional value, but this is not so: all the nutrients in it are concentrated, and during the manufacturing process it is also enriched with proteins and vitamins - nicotinic acid, riboflavin, thiamine, etc.

How can a consumer know about the quality of a sago product? After all, sago (unlike rice, buckwheat, etc.) is an artificial cereal, but even natural is unusual for us - we do not know exactly what its taste and appearance should be. Everything is simple: sago should not have any extraneous flavors - sago cannot taste bitter, sour, etc. - its taste should be neutral. The smell can be starchy, but fresh, not musty: in order to feel it better, you need to pour the cereal into your palm, breathe on it to warm it, and then smell it - if there is mold, you can recognize it immediately. The sago grains must also be whole and flavorful, which means that the sago is fresh and that it has been produced and stored correctly.

Sago pie

Baking with sago turns out to be very tasty and tender - for example, a pie... The dough is ordinary, yeast, and the sago for the filling is boiled until half cooked, as described above. Finely chop the onions, fry in melted butter in a saucepan, mix with sago and heat. Steep eggs are finely chopped, dill greens too, and added to the cooled minced meat, along with salt and ground black pepper. A closed pie is made, as usual, grease it with a beaten egg on top, and bake in a non-hot oven (about 150 ° C) for 25-30 minutes. For minced meat, you need 400 g of sago, 2-3 onions, 5 eggs, 100 g of butter, a bunch of dill, salt and pepper to taste.

Sago bites

Can be made with sago meatballs... A glass of sago is soaked in cold water for 3-4 hours, then thrown into a colander so that the water is glass, and boiled in milk (2 cups), adding salt to taste and sugar (2 tablespoons). When the porridge becomes viscous, it is removed, slightly cooled, 2 beaten eggs and raisins are added, washed and dried, mixed thoroughly, formed from a warm mass of meatballs, rolled in breadcrumbs, fried in oil from 2 sides until golden brown, and then put in the oven for a couple of minutes. The meatballs are served chilled, with a sauce of dried fruits: they are boiled with sugar until cooked, ground and starch diluted in a cooled broth is added - then they are cooked in almost the same way as jelly.

Sago is included in the diet for diseases of the gastrointestinal tract, high cholesterol, for the prevention of atherosclerosis and cancer.

Sago is white matte balls, of course, edible - in childhood, many of us could see this cereal in stores, and even eat delicious dishes from it, but today it is quite difficult to get real sago. There is also an artificial sago, and it is easier to get it, but it is also not as easy as it was before - the product, so loved by many housewives in the "Soviet" times, has lost its popularity today, and few people know how to cook it correctly. However, we will try to tell you about this cereal in order, although there is not so much information on this topic.

What is sago

Real sago is made from sago palmsgrowing in Southeast Asia, on the islands of the Indian and Pacific Ocean. There are especially many of them on the islands of New Guinea, the Philippines and Indonesia: they reach 15 m in height, and the fruits are on them only once - after that they die. Precisely because such a palm tree accumulates useful and nutrients in itself all its life - after all, the plant must give them to the fruits - the starch formed in its trunk has such valuable nutritional properties.

So the locals cut down such palms to extract sago even before they bloom - up to 150 kg of sago can be obtained from the trunk of one palm tree.

Sago palms are especially important for the inhabitants of the Moluccas and New Guinea - we can say that they occupy the same place in their diet as wheat in the diet of Europeans, and rice in the diet of the Japanese and Chinese. In their homeland, sago palms are not just cut down before flowering, as poachers would do - they are very actively cultivated, although there are also enough of these trees in the wild - thanks to the humid and warm tropical climate.

Sago does not contain one of the substances that cause allergies in many people - gluten (gluten), which is abundant in wheat and some other cereals, therefore it was used very widely in dietary food earlier, and today it is also indicated for many diseases as a substitute for other cereals.

How to cook sago

Prepare dishes from sago It is not difficult, but some of the subtleties are still worth knowing.

Sago porridge

To cook from sago porridge, it is necessary to sort out a glass of cereal, rinse it with cold water, pour it into salted boiling water and cook for about half an hour, stirring so that there are no lumps - until half cooked. The half-cooked sago is thrown back on a sieve or colander so that the water is glass, then put it in a small saucepan, filling it with?, And put a lid on top - it should go into the pan and press the cereal tightly. The saucepan is placed in a water bath and boiled on it for about half an hour; then add butter and other additives to taste - many housewives say that the secret of delicious sago porridge is to put more butter in it.

Filling for sago pies

If you are not going to cook porridge, but you need a filling for pies, then keep sago in a water bath is not necessary - just boil it until half cooked, throw it on a sieve, cool, and then use it. The fillings can be very different, as in other pies: many housewives highly praise the sago filling with hard-boiled eggs - this filling tastes like rice, but it is softer and easier to digest.

Sago pudding

To make a simple sago pudding, pour cold water over the sago groats (1 cup) for 2-3 hours, then put them in a colander, drain the water, and put in boiling milk (2 cups). Cook for a little over half an hour, with stirring - the cereal should not boil.
The yolks, sliced \u200b\u200bapples and butter, crushed with sugar, are added to the almost finished sago, mixed, then more whipped proteins are added, and mixed again. Place in a greased pan and bake in the oven at about 180 ° C for about 25-30 minutes. The finished pudding is poured over with jam and served. Apples - 150 g, eggs - 4 pcs., Butter - 30 g, sugar 60 g, jam - 150-200 g.

If you like cooking sago, then learn how to cook it for future use, like a semi-finished product. - this will help save time. The sago, boiled until half cooked, is thrown into a colander (as described above), the water is allowed to drain, then the cereals are spread on a dry clean towel, dried, put into a container and placed in the refrigerator - you can use this sago for cooking many dishes, for several days. With it, you can cook pies, cheesecakes, casseroles, cereals, butter cakes, biscuits and even cookies - it will be much faster.

Everything that is written above relates to natural sago obtained from sago palm starch; artificial groats, obtained from potato and corn starch, are prepared differently, although such dishes can also be prepared from it. If sago has been stored for a long time, then before cooking it is soaked in cold water overnight, and then washed and boiled for at least 40 minutes.

Natural sago is also obtained from cassava roots, however, this is no longer the same as palm sago, so it can also be considered a substitute. Manioc belongs to the Euphorbia family and grows in both the Eastern and Western Hemispheres. It is a shrub, not very tall, and sago is obtained from its tuberous roots, reaching a length of 1 m, and they can weigh up to 15 kg each. There is quite a lot of starch in them - up to 40%, but there are also poisonous glycosides that decompose and are removed after washing and cooking.

In our country, sago is most often prepared from a product of which we have a lot - this is potatoes.... It is clear that palm trees do not grow in Russia, except in the Crimea and the Caucasus, but these regions now belong to other countries, albeit allied ones. The potato starch is moistened and then rolled in special drums into small balls, white and mealy balls - a "snowflake". Then these balls are rolled again, sorted, treated with steam, and they become transparent; glassy grains are obtained - artificial sago.

Of course, you might think that sago does not differ from starch in terms of its nutritional value, but this is not so: all the nutrients in it are concentrated, and during the manufacturing process it is also enriched with proteins and vitamins - nicotinic acid, riboflavin, thiamine, etc.

How can a consumer know about the quality of a sago product? After all, sago (unlike rice, buckwheat, etc.) is an artificial cereal, but even natural is unusual for us - we do not know exactly what its taste and appearance should be. Everything is simple: sago should not have any extraneous flavors - sago cannot taste bitter, sour, etc. - its taste should be neutral. The smell can be starchy, but fresh, not musty: in order to feel it better, you need to pour the cereal into your palm, breathe on it to warm it, and then smell it - if there is mold, you can recognize it immediately. The sago grains must also be whole and flavorful, which means that the sago is fresh and that it has been produced and stored correctly.

Sago pie

Baking with sago turns out to be very tasty and tender - for example, a pie... The dough is ordinary, yeast, and the sago for the filling is boiled until half cooked, as described above. Finely chop the onions, fry in melted butter in a saucepan, mix with sago and heat. Steep eggs are finely chopped, dill greens too, and added to the cooled minced meat, along with salt and ground black pepper. A closed pie is made, as usual, grease it with a beaten egg on top, and bake in a non-hot oven (about 150 ° C) for 25-30 minutes. For minced meat, you need 400 g of sago, 2-3 onions, 5 eggs, 100 g of butter, a bunch of dill, salt and pepper to taste.

Sago bites

Can be made with sago meatballs... A glass of sago is soaked in cold water for 3-4 hours, then thrown into a colander so that the water is glass, and boiled in milk (2 cups), adding salt to taste and sugar (2 tablespoons). When the porridge becomes viscous, it is removed, slightly cooled, 2 beaten eggs and raisins are added, washed and dried, mixed thoroughly, formed from a warm mass of meatballs, rolled in breadcrumbs, fried in oil from 2 sides until golden brown, and then put in the oven for a couple of minutes. The meatballs are served chilled, with a sauce of dried fruits: they are boiled with sugar until cooked, ground and starch diluted in a cooled broth is added - then they are cooked in almost the same way as jelly.

Sago is included in the diet for diseases of the gastrointestinal tract, high cholesterol, for the prevention of atherosclerosis and cancer.

Sago is matte white balls. They are edible, of course. Earlier, in childhood, we met her on the shelves of grocery stores and even ate delicious pies with her. But now it is very difficult to get sago. They make sago and artificial and get it, of course, easier. Many housewives love this product very much, but today it is no longer so popular, since people are simply unfamiliar with it. We want to tell you about it in order, but there is not very much information.

0 92905

Photo gallery: Sago groats: properties, composition, recipes

What is sago groats?

If sago is real, then it is obtained from palms, which are called sago, grow in Asia on the islands located in the Indian and Pacific oceans. They are especially abundant in New Guinea, Indonesia and the Philippines. Its height is about 15 meters, and it bears fruit only once, after which it dies. That is why this palm tree, throughout its existence, accumulates nutrients and useful substances in order to put them into its fruits. The starch that forms in the trunk has valuable nutritional properties.

The aborigines chop down these palm trees in order to get these sago beads, without waiting for them to bloom and behave in this way like poachers. One trunk of such a palm tree gives almost 150 kg of this most valuable product.

The sago palm tree is very important for the lives of people living in the Moluccas, as well as in New Guinea - sago for them, like wheat for us or rice for the Chinese. This tree grows rapidly, as it is facilitated by a humid and warm tropical climate.

What is sago made of

The food qualities of sago are different - it all depends on the method of obtaining and the plant itself from which it is obtained. But there are always a lot of calories in sago - about 335 kcal per 100 g of product. It contains simple carbohydrates, fats, proteins, sugar, starch, dietary fibers and vitamins, among which most of all contains choline, vitamin E, PP, A, B. Minerals are represented in it by the content of potassium, calcium, phosphorus, magnesium, sodium, sulfur , chlorine, iron, zinc, iodine, copper, manganese, molybdenum, boron, vanadium, silicon, cobalt, aluminum, nickel, tin, titanium, strontium, zirconium.

Gluten, which causes allergies in some people and is found in wheat, is not found in sago. That is why sago used to be a part of the dietary food. Today it is recommended to use it for some diseases as a substitute for cereals.

Sago is also obtained from cassava root, but it is not at all the same sago as palm sago, so it can be considered a substitute. Cassava is a member of the Euphorbiaceae family that grows in the Eastern and Western Hemispheres. This shrub is not tall, and sago is obtained from a tuberous root 1 meter long, it weighs about 15 kg. There is a lot of starch in it, somewhere around 40%, but there is also a poisonous glycoside in it, which decomposes and is excreted after cooking and washing.

In the country, unas is often made from potatoes. This is understandable, because in Russia, palms do not grow, if only in the Caucasus and Crimea, but now these are already other countries. The potato starch is moistened, then rolled into white powdery balls, like pearls, in a special drum. Then they are rolled again, processed over steam, sorted - they turn out transparent, resembling grains of glass - this is called artificial sago.

Maybe some people think that the nutritional value of sago is no different from starch, but still this is not entirely true. Indeed, in its manufacture it is necessary to enrich it with vitamins and proteins, thiamine, riboflavin, nicotinic acid.

How can you find out about the quality of the product? Sago is an artificial cereal, but unnatural is unusual for us, we do not know how it looks and what kind of taste it has. And everything is very simple - there should not be any foreign aftertaste in the sago, i.e. no bitterness, no acid - its taste is neutral. The smell of starch is possible, but it should be fresh, but not musty in any way. To feel good, you should pour sago on your palm, breathe on it to warm it up a little, then smell it. The presence of mold is immediately visible. The pieces must have a complete and neat appearance, which means they are fresh and that they were produced and stored correctly.

Sago recipes

To prepare porridge from sago, it is necessary to sort out the cereals, rinse in cold running water, pour into boiling salted water and cook for half an hour with constant stirring so that it does not stick together, until it is half ready. Then fold back on a sieve and keep in it until the water drains, then put in a saucepan and close the lid tightly. Put the saucepan in a boiling bath and simmer for 30 minutes. Add as much oil as possible.

Filling for pies

For the filling of pies, you do not need to keep the cereal in the bath, just boil it, as in the first case, until half cooked, then put it on a sieve, cool, and then use it. All fillings are different, some make sago with hard-boiled eggs - it resembles rice filling, but still it is more tender and much easier to digest.

If you love dishes made with sago, learn how to cook it for future use - this way you will save your time. Boil it until half cooked, fold it on a sieve, let the water drain, spread the cereal on a clean dry towel, dry it, fold it into a container and refrigerate. Thus, you will have a ready-made semi-finished product, from which you can then whip up many dishes. You can make a filling for pies, cheesecakes, casseroles, as well as cook porridge, concoct tortillas, cookies, shortbreads - it will all turn out much faster.

Everything that we wrote about above concerns natural sago obtained from starch and sago palm. Artificial groats obtained from potatoes and corn are prepared in a completely different way, but the listed dishes can also be prepared from such sago. If the sago has been stored for a long time, then before cooking it should be soaked for several hours, then rinsed and cooked for at least 40 minutes.