It looks like small pearls or like white pearls. Many of us are familiar with it. It is one of the most important ingredients for making Faluda. Think about what I am talking about? Well, I’m talking about Sago. In some parts of the world, Sago is considered as the primary source of carbohydrates. If you have a fever, you do not feel like eating anything. In those cases, many doctors recommend eating Sago.
In fact, during fever, Sago is good food. According to Ayurveda, Sago helps to regulate body temperature. Sago is a good source of protein and aids in muscle development. It is rich in fiber and calcium and is also known as an energy booster.
Nutritional Material of Sago
Below are some important nutrients
- Calories: 332
- Protein: 1 g
- Fat: 1 g
- Carbs: 83 g
- Fiber: 1 g
- Zink: 11% (RDI)
Sago Health Benefits
Sago has different names such as Sabudana, sago pearl, etc. Vitamin and mineral content is relatively low in Sago. Below are the health benefits of Sago:
Reduces the risk of heart disease:
High blood cholesterol and triglyceride levels are the cause of heart disease. Sago contains a high amount of amylose, which is a type of sugar. Amylose is linear chain glucose that takes longer to digest. As the chains break down slowly, they release sugar at a controlled rate, which can keep your cholesterol and triglyceride levels under control. As a result, Sabu reduces the risk of heart disease.
Several studies have found that Sago increases physical performance. A survey of 8 cyclists (who ride bicycles) found that exercise strength increased by 37% when taking Sago during exercise. Studies show that taking Sago after exercise can increase the body’s ability to recover.
Antioxidants that fight against harmful free radicals in our body. Free radicals growth in our bodies means cellular damage that is responsible for cancer and heart disease. Test-tube studies have shown that polyphenols like tannins and flavonoids are abundantly available in Sago. Which acts as an antioxidant in our body.
Contains resistant starch:
Sago grains contain about 7.5% resistant starch. Resistant starch that passes through the digestive tract, but is not digested. The resistant starch reaches the colon and acts as a bacterial food in the gut. These bacteria break down resistant starch and produce compounds such as short-chain fatty acids (SCFA). Numerous studies have shown that resistant starch and SCFA lower blood sugar levels, reduce appetite, and improve digestion.
Sago grains have less protein, vitamins, and minerals than brown rice, oats, and wheat. Yet Sago is very useful to our body. However, if you are suffering from a disease or undergoing a regular medical course for some other reason, you must consult your doctor before eating.