Sago groats: what is it? Calorie content of Sago (starch cereal). Chemical composition and nutritional value

An exotic grain called sago in the form of white translucent balls was sold about thirty years ago in the grocery departments of many grocery stores. Nowadays, for some reason, it has lost popularity and is difficult to find on sale.

What is sago

Sago is an artificial cereal, that is, made not from cereal grains, but from starch, which is obtained in India, Malaysia, New Guinea from the core of a palm tree, which is called sago. These trees mainly grow in these countries and islands of southeast Asia. Here, local residents still eat mostly this grain.

The Slavs first discovered sago more than a century ago. True, they began to prepare it not from palm trees, which do not grow here, but from the usual corn or potato starch. This sago also looks like white balls that can triple in size when boiled. In Western Europe they love cereals made from real sago flour. It is purchased and delivered raw.

“Real” sago grains differ from artificial ones not only in quality, but also in the subtleties of culinary processing. Natural sago is easy to prepare, but artificial sago requires not only special attention, but also certain skills in handling starch. Such a product can either turn into a lump or dissolve like jelly. For this reason, grains made from natural sago are always more expensive, and it is difficult to buy them from us.

Sago does not have a specific taste of its own: this grain absorbs and transmits the taste and smell of other products. Therefore, you can prepare any dishes from sago. It is used to cook porridges, puddings, add it to broths and soups, and prepare sweet syrups. Cereals are often used as a side dish, seasoned with herbs and spices, and even stuffed into pies. Sago can be used to make various sweets and baked goods. And Indians consider this cereal a good natural thickener. Adding sago to any dish will make it much thicker.

Compound

This exotic cereal varies in nutritional value, depending on the method of its production and the raw materials. Natural sago cereal contains a large amount of fats, proteins, dietary fiber, carbohydrates, starch, and sugars. There are also vitamins: most contain PP, choline, E, smaller amounts - vitamins A and group B. But sago can be proud of its rich mineral composition: it contains titanium and phosphorus, boron and calcium, potassium and molybdenum, iron and vanadium, iodine and silicon , copper and zirconium, molybdenum and magnesium, strontium and zinc.

Useful properties of sago

Sago is easily digestible and does not contain many calories. This product has one big advantage: unlike other cereals, sago does not contain gluten. This substance is a complex protein found in many cereals. Many people are allergic to it, and sometimes even a disease occurs - celiac disease (the mucous membrane of the small intestine becomes inflamed when eating foods with gluten). Therefore, sago is widely used in dietary nutrition as a substitute for other cereals and pasta for certain diseases.

Diet sago porridge recipe

The recipe is for 5 servings:

One and a half glasses of sago, half a liter of milk, half a liter of water, 3-4 tablespoons of sultanas or raisins, 100 grams of butter, a little salt and cinnamon.

Mix milk and water, add cinnamon and salt, pure raisins, and boil. Add sago grains to the boiling mixture and simmer until thickened. Close the pan tightly with a lid and wrap it in a towel, letting the porridge cook for half an hour. Serve sago porridge hot, flavored with butter.

Contraindications

In the case of sago cereals, contraindications are minimal: cereals should not be consumed only if you are individually intolerant to it.

Much of what we perceive as just another new product turns out to be already a familiar thing. The same thing happened with sago grains. Young people are not familiar with it, but adults remember this product well, which was especially popular about thirty years ago. The ever-growing fashion for healthy eating contributed to the emergence of this unique cereal from oblivion, and beneficial properties of sago cereal made her even more in demand than during her former glory.

History and characteristics of sago grains

Sago groats are a product obtained from sago palm trees. They grow and are actively cultivated in New Guinea, Thailand, Indonesia, the Malay Islands, the Philippines, and Fiji. From one palm tree you can get from 150 to 300 kg of sago grain. During the period when the palm core contains the greatest amount of starch, the tree is cut down. The core is subjected to mechanical processing: it is pressed through a special mold onto a hot metal surface. The result is small white balls with a diameter of up to 3 mm. After cooking, they increase in size by about three times.
In addition, other parts of the sago palm are used: the leaves are used as roofing material, and the fibrous trunk becomes raw material for making strong ropes.
Let us add that, in addition to sago, sago groats are also produced from wine palm, common in the countries of Southeast Asia and India, wax palm (South America), bast palm (Latin America, Africa, Madagascar) and acrocomia (Caribbean islands, South America). America).
Another type of this cereal, tapioca, is produced from the root of the tropical cassava shrub. It is mainly produced in Thailand.

Sago groats are obtained from a special sago palm.

Turns out, sago was familiar to residents of Russia who lived about a century ago. True, this cereal did not come from exotic countries, but was made from cultivated plants of the Central Russian region, in particular, from corn and potatoes. The starch produced from these crops became the material for the production of cereals. Thus, our ancestors received an artificial analogue similar in appearance, but completely different in composition. True, the alternative option, like its natural counterpart, was also gluten-free. To date, the technology for producing artificial sago grain has not changed.

Composition and beneficial properties of sago cereal

Rich set of vitamins and microelements in composition of sago grains suggests its high nutritional value. In particular, the product includes a number of vitamins: groups B and A, E, H, PP, choline, etc. It includes phosphorus, calcium, copper, zinc, manganese, selenium, vanadium, molybdenum, silicon, cobalt, iron. It also contains fats, a minimal amount of proteins and simple carbohydrates. The energy value is 335.5 kcal.
Sago grain is a valuable dietary product. Its main advantage is the absence of gluten, or gluten, which is found in cereals. It is for this reason that sago grains are indicated for people suffering from celiac disease, a disease that, under the influence of gluten, provokes severe allergic reactions in the body. The enveloping properties of the product allow it to be used as a prophylactic against diseases of the gastrointestinal tract.
In fact, cereals are simple carbohydrates: they are quickly absorbed by the body and are recommended for people with diabetes. It is also indicated for people who are genetically intolerant of protein foods.

Sago cereal: uses and contraindications

The range of dishes made from sago grains is quite diverse. Soups, main courses, desserts and even compotes - they can all include this product. The cereal is quickly digested and, thanks to its high glycemic index, stimulates appetite. The taste of the cereal itself is not pronounced - it is an almost tasteless product, since it does not have a pronounced taste, but it perfectly absorbs the taste and aromas of other products. Therefore, chefs are happy to add it to other dishes to make them thicker.

After cooking, sago grains increase in volume three times

As a rule, sago grains are sold already packaged. When choosing a product, you need to pay attention to the packaging. It must clearly indicate the shelf life and composition. The grains inside the package should not look stuck together - they should be easily separated from each other. It is best if they have a slight yellowish tint.
As for contraindications, in the case of sago they are minimal: cereals should not be consumed only if you are individually intolerant to the product.

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

This is how cereals are prepared where there are palm trees, but in our country artificial sago is more common. To prepare it, starch from high quality potatoes or corn is used. Artificial cereals increase in volume by about 3 times during heat treatment.

In Europe, sago is made from sago flour, which is bought in the tropics. Another variety is sago tapioca. This grain is made from the roots of the cassava bush. On the shelves there are not only white, but also slightly yellow cereals, 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 of waste and toxins. Sago boasts the presence of almost all the minerals that are necessary for the normal functioning of the body. It contains various vitamins. The advantage of this cereal is completely gluten free, which causes allergies in many people. That is why it is recommended to consume sago for people with celiac disease (a disease that causes severe allergies).

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

Use in cooking

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

Sago can be added to first and second courses. Cereals are often used as a natural thickener. You can add it to various drinks.

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

How to cook sago?

It is worth saying that artificial sago is more difficult to prepare 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 teaspoons of sugar. Boil and then add 3 tbsp. tablespoons of cereal and cook for 25 minutes. When the time is up, put the pan in the oven for 5 minutes. Before serving, it is recommended to add butter to the porridge.

Sago porridge can also be prepared in a slow cooker. For this you need 4 tbsp. Bring milk to a boil. To do this, you need to select the “Steam” program. This will take about 5 minutes. Then add a pinch of salt and 1 tbsp. spoon of sugar. Pour 11 tbsp into boiling milk. spoons of sago and stir. Select the “Milk porridge” mode and cook for 50 minutes. After the signal, add 20 g of oil and leave for another 10 minutes. in the “Heating” mode. That's all, the delicious porridge is ready.

Sago can be used to prepare a semi-finished product that is suitable for various dishes. It is stored for several days. To do this, you need to cook the cereal until half cooked and drain it in a colander to remove excess liquid. Then you need to spread the porridge in a thin layer on a clean towel and dry it. After that, all that remains is to put everything in a container and put it in the refrigerator.

Harm of sago and contraindications

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

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

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

The abundance on store shelves can make even the most experienced housewife think. Especially the grocery department has been pleased with its variety lately. You go there and begin to ask questions that would never have occurred to you before. For example, how to cook sago? And what is this anyway? It turns out that your parents know this cereal firsthand. Relatively recently, it was very popular, but in post-Soviet times it disappeared from the shelves and from the everyday menu. So, if you ask your loved ones, you will probably find out from them proven recipes for preparing sago cereal. And if not, then we ourselves will be happy to share this information with you. At the same time, we’ll explain what sago is made from, how to properly cook sago, and what this product will bring to your diet.

1. Real sago has long been extracted from the trunks of sago palms, which are cultivated or cut down wild trees before flowering. One palm tree can produce up to 150 kg of sago, but only once.
   
2. Cassava sago is obtained from the roots of a plant that has nothing to do with palm trees. This is an edible cassava, rich in starch, but also containing poisonous glycosides. Cassava is grown commercially for rubber and food, so sago is cheaper than palm sago.
   
3. 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, also rich in starch.
   
4. Corn Sago – Similar to the potato product, fake sago is made from corn starch suitable for the production of such grains.
   

Composition and benefits of sago
Real sago is very popular not only in Asian countries, but also beyond its borders. For the indigenous people of the Guinean Islands, this cereal is as important as rice is for the Chinese and wheat is for Europeans. The nutritional value of sago lies in its composition, which is quite specific. There is very little protein in this cereal, but there is plenty of carbohydrates (complex and simple), dietary fiber and some 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 does not contain. Here is a 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
The fact that sago is considered a grain 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 technique applies to all types of sago: both real and simulated from potatoes or corn. And all because even sago substitutes are not identical to starch. Their chemical composition is more concentrated and undergoes certain processes during cooking, and therefore requires the right approach:

1. Sago porridge is prepared in several stages. First, the dry cereal is sorted out (although it may not contain scales, sometimes debris and other foreign particles get into it), then it is washed a couple of times under the tap with cool water.
   
2. Meanwhile, salted water should boil on the stove at the rate of 1 liter of liquid per 1-1.5 cups of sago.
   
3. Pour the cereal into a pan of boiling water, reduce the heat to low and cook for about half an hour. Don't forget to stir the porridge so that the grains don't stick together.
   
4. After half an hour, the sago porridge will only be half ready, but it’s time to remove it from the heat. Place the contents of the pan in a sieve and drain the water.
   
5. Return the semi-finished sago grains to the same pan or another, smaller one. Cover with a lid, or even better, press down on top with pressure. Place the pan with the cereal in a water bath and evaporate in this way for about 30 minutes.
   
6. After half an hour, add a generous piece of butter to the sago porridge, stir and leave covered for 10 minutes to soak.
   

Sago Recipes
Of course, porridge in water is far from the only way to cook sago deliciously. Once you've mastered the basic sago grain recipe, try adding a twist to it in one of these delicious ways:

1. Sago milk porridge. For 1 cup of sago cereal 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 the grains and rinse with cool water. Salt the milk and put on fire. Add sugar and cereal to boiling milk and stir. Continue stirring for another 25-30 minutes while the porridge cooks over low heat. Then remove the pan from the stove and, covering it with a lid, place it in an oven preheated to 160-180°C. There, the sago porridge will be ready in about 30-40 minutes, but you can leave it for longer, like in a thermostat. Before serving, season the porridge with oil and stir so that it is evenly distributed.
   To avoid moving the pan of porridge from the stove to the oven, you can immediately cook the sago in a slow cooker. The proportions of the products will remain the same, the device mode is “milk porridge”. You can leave it heated for a while and top it with oil before eating directly in the bowl or on plates.
   
2. 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 glass of sago and half a glass of white polished rice, two packets 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 grains and rinse. Sago only needs to be rinsed with cool water once, but 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 of suitable volume. Place the sago and rice in the boiling liquid, add vanilla and sugar and, stirring, simmer over low heat for about half an hour. Then remove from heat, add the squeezed raisins and cover with a lid. Place the pan in the oven, preheated to 150-170°C. In about 30 minutes the porridge will be ready. Toss it with butter and, when serving, garnish with pieces of fruit/nuts, jam, marmalade or honey.
   Sago can be prepared for future use by preparing a kind of semi-finished product from the cereal. It keeps well in the refrigerator and is quickly prepared when needed to be used as a side dish, topping for baked goods, or whatever else you like. To do this, just 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. You can safely make this preparation several days in advance and use it to prepare not only porridge, but also first courses:
   
3. Sago stew. For 2 liters of prepared meat or vegetable broth, take approximately half a glass of sago (raw cereal or half-cooked from the refrigerator), a bunch of fresh herbs, a pinch of salt, ground pepper and/or other spices to taste. Add salt to the broth and bring to a boil on the stove. While it is heating, sort and rinse the sago. Place the cereal into the boiling broth and cook for about 15 minutes. Then add the spices, cover and cook for another 5-7 minutes. Meanwhile, chop the greens. Pour the stew into bowls and sprinkle each serving with a pinch of herbs. Similarly, you can make soup with sago and meat or fish, potatoes and/or other vegetables.
   

Sago- artificially produced grits from palm starch (sago palm trunk); In East Asian countries, this grain is used to thicken sauces and broths and make puddings. Here you can find sago made from corn or potato starch.

Origin

Real sago is obtained from sago palms growing in Southeast Asia, on the islands of the Indian and Pacific Oceans. There are especially many of them on the islands of New Guinea, the Philippines and Indonesia: they reach 15 m in height, and they bear fruit only once - after which they die. It is precisely because such a palm tree accumulates useful and nutritious substances throughout its life - after all, the plant must give them to the fruits - the starch formed in its trunk has such valuable nutritional properties.

So local residents cut down such palm trees 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 simply cut down before flowering, as poachers would do - they are very actively cultivated, although there are also plenty of these trees in the wild - thanks to the humid and warm tropical climate.

Sago made from corn and potato starch

Even in Russian times, starch cereals were sold in our stores. The raw material for its production was potato or corn starch. Naturally, this is not real sago, but it is also a very necessary cereal. This product contains only starch. No special ingredients are needed at all. Due to the ability to store raw materials for a long time, no preservatives are added to the cereal.

Cereals made from corn starch (as well as from potato starch) require a special approach to production. In the first steps of the development of this production, mistakes were made that led to huge losses of product and raw materials, which is why starch cereals were quite expensive. At the moment, it costs the same as ordinary cereals, because the technological sequence of its production has been revised and brought virtually to perfection.

Palm starch grains look the same as false sago: snow-white balls, small in diameter, about three mm. When cooked, its volume increases two or more times. The main uses are porridges, entrails for baking, puddings, and from time to time it is added to soups and confectionery. The peculiarity of this cereal is that it provides the density of any dish, and its gentle and soft taste is completely universal in culinary terms.

To make artificial sago, only starch of the highest quality is selected, which is slightly gelatinized with natural ingredients. The first type of raw material that was used was one hundred percent potato. Over time, it became possible to use corn starch.

Properties of sago cereal

Sago cereals do not contain gluten, a substance found in many cereals: oatmeal, barley, pearl barley, wheat and semolina.

While natural sago is made from sago palm starch, artificial sago is made from potato and corn starch. It is preferable to eat natural cereals, because it is in them that the nutritional properties of the exotic plant are concentrated. Unfortunately, there are very few natural cereals on sale; mostly on the shelves there is a product made from something that is abundant - potatoes.

Sago grains are very high in calories. It contains simple carbohydrates, the same hated substances that abound in baked goods and potatoes. In addition, the composition contains sugar, starch, dietary fiber, proteins and fats. Vitamins include choline, A, B, PP.

The mineral composition of sago cereal is amazing: it contains almost all the basic elements that the body needs.

During the production of artificial sago, cereals are enriched with various beneficial substances and various vitamins. This makes it different from starch. This cereal is also useful.

Benefits of sago grains

Sago grains are very filling. It contains choline in abundance. This substance is responsible for the protective properties of cell membranes, affects the absorption of fats, and prevents the occurrence of excess weight. In addition, choline has a calming effect on the nervous system and is included in many antidepressants and sedatives.

The large amount of minerals makes real sago an excellent product, healthy and nutritious.
Natural sago is a product obtained from the fruits of the sago palm, a tropical tree growing in Indonesia, on the Malay Islands. The sago palm does not grow in our country.
In dietary nutrition, artificial sago is used as a cereal substitute, which is a starch cereal prepared from the best varieties of corn or potato starch. During the cooking process, the raw materials are pressed through fine sieves, heated in special ovens, dried, and as a result, sago grains are obtained, which we purchase in the store.
Artificial sago is not inferior to natural sago either in taste or nutritional value. Sago can be used in the menu for various diseases of the gastrointestinal tract.
The minimal amount of protein (less than 0.8% in sago made from potato starch) makes this cereal irreplaceable in cases where it is necessary to limit protein in the diet, for example, in case of certain kidney diseases.
Sago is a cereal that is not only tasty, but also healthy and high in calories (100 g of cereal provides the body with over 300 kcal). In terms of its nutritional value and digestibility, sago is rightfully considered one of the most necessary dietary products.

Contraindications

The range of dishes made from sago grains is quite diverse. Soups, main courses, desserts and even compotes - they can all include this product. The cereal is quickly digested and, thanks to its high glycemic index, stimulates appetite. The taste of the cereal itself is not pronounced - it is an almost tasteless product, since it does not have a pronounced taste, but it perfectly absorbs the taste and aromas of other products. Therefore, chefs are happy to add it to other dishes to make them thicker.

As a rule, sago grains are sold already packaged.

When choosing a product, you need to pay attention to the packaging. It must clearly indicate the shelf life and composition. The grains inside the package should not look stuck together - they should be easily separated from each other. It is best if they have a slight yellowish tint.
As for contraindications, in the case of sago they are minimal: cereals should not be consumed only if you are individually intolerant to the product.

On a note

Sago is a dietary food, but only for those who have diseases of the gastrointestinal tract. Perfectly suitable for baby food. However, it is not at all recommended for people with excess body weight. The fact is that starch cereals are quite high in calories. But for those who need strength for exercise, this is good food.