Didn't you notice, dear readers, that sometimes we are visited by a feeling when we want to eat something new. Unfortunately, monotonous food quickly becomes boring, and it’s not very good for health either. Indeed, in order to be healthy and energetic, human food must be varied and complete.
We will talk about forgotten cereals, it is well known to people of the older generation. This cereal was sold in all stores in Soviet times, but later it was undeservedly forgotten. But now she began to appear on the shelves. Although, it is still a rare food item. Today in the article: sago groats, what it is, what it consists of, what is good for health and what can be prepared from it.
What is sago grits made of?
What it is? New Guinea is considered the birthplace of cereal production. It is produced in the regions of South Asia, Indonesia, Thailand and other parts of the world where the drooping cycad grows, the wood of which has a high starch content. For the natives living in Guinea, cereals are as important in the diet as rice is for Asian countries.
The food product is obtained by processing the trunk of the sago palm, and at a certain period of time, when it is preparing for flowering. For the first time, a palm tree blooms at the age of 15, and in order to get raw materials from it, the palm tree has to be cut down.
The best raw material is obtained from the core of the trunk, up to 400 kg of wet raw materials are obtained from one palm tree, but it is not uncommon for up to 800 kg to be extracted from one tree trunk.
Types of cereals
How many trees do you need to cut down so that a rare cereal appears on the shelves of stores around the world? Therefore, modern industry produces analogues food product using the starch of other plants.
In stores you can find the following types:
real sago. The core of the palm tree is crushed, soaked. Starch passes into water, then there is a drying process, as a result of which starch grains of different fractions of white color are obtained. Raw sago is completely tasteless and seasonings are added to give it the taste of food.
Starched cassava grits - the roots of the shrub of the same name. The roots themselves are poisonous, but through various manipulations, a low-calorie food product called tapioca is obtained from them. Groats from this plant are cheaper.
potato sago is an invention of our industry, which began to be produced in the Soviet Union. After all, potatoes are rich in starch.
corn also became widespread due to its high starch content, suitable for the production of cereals.
A little water is added to potato and corn starch and placed in a centrifuge. By rotation, they achieve the formation of balls that look like real sago. But the analogues of this cereal differ from the sago in chemical composition and price.
Chemical composition
It is difficult to talk about the composition of cereals, because it varies depending on which plant the raw materials are obtained from. Regardless of chemical composition the calorie content of the food product is almost the same in all analogues and is up to 350 kcal per 100 g of cereal.
The nutritional value quite specific, half of the cereal consists of starch (complex and simple carbohydrates), there is very little protein, dietary fiber is present, a small amount of oil is noted.
The composition contains more than 10 vitamins: PP and A, seven B vitamins (riboflavin and thiamine, pyridoxine and pantothenic acid, and pyridoxine, folin), traces of tocopherol and biotin are noted.
Magnesium and calcium, potassium and sodium, chlorine and phosphorus, iron and sulfur, copper, iodine and zinc, molybdenum, selenium and manganese, silicon, vanadium and boron, nickel, aluminum and cobalt, titanium and tin, strontium and zirconium.
The benefits and harms of the product
The composition of chemical elements is rich, but cereal is valued not by what it has, but by what it does not have. And there is no protein and gluten in the cereal, which is very important for people with immunity to protein foods and prone to allergic reactions, with phenylketonuria and celiac disease.
Therefore, despite the relatively high calorie content, cereals are included in low-protein diets, such as the Dukan diet. Food made from cereals is quickly digested.
Useful properties largely depend on the method of production of this cereal. Real sago contains fiber, which helps to cleanse the intestines of harmful substances.
Recent studies by scientists have shown that cereals are effective as a prophylactic against cancer. This is also evidenced by long-term observations of the diet of the indigenous people of Southeast Asia, which indicate a low level of bowel cancer.
Scientists attribute this fact to the enveloping properties of sago, because it is this product that forms the basis of the diet of the local population. And the main component of this product, starch, is attributed to the ability to inhibit the formation of tumor cells.
The constant inclusion of starch in food reduces the level of bad cholesterol in the blood and liver, normalizes metabolic processes, which inhibits the development of atherosclerosis.
Starch has enveloping properties, so its benefits are obvious in diseases of the gastrointestinal tract. And this is not a complete list of all the elements that make up the cereal. All of them are so balanced that they bring only benefits to the human body.
The energy component of the product is significant, it is no coincidence that nutritionists recommend including sago porridge in therapeutic diets for depletion. Food made from cereals stimulates the appetite. Watch the video: Food you haven't tried.
The product fills the body with essential minerals and vitamins. Just a few functions performed by minerals:
- boron and phosphorus improve metabolic processes, strengthen bones and tissues;
- vanadium and titanium support bone marrow composition, and bone tissue, strengthen the immune system, the work of the heart;
- potassium and zinc strengthen the muscle tissue of the heart and kidneys, participating in the process of protein synthesis and transmission of nerve impulses, metabolism;
- molybdenum is indispensable in the synthesis of fats and carbohydrates, in the removal of decay products from the body, in protein synthesis;
- silicon is an integral part of the connective and bone tissue, with its deficiency, atherosclerosis develops rapidly.
Harm and contraindications product is almost non-existent. Since cereals are high in calories, frequent consumption can lead to overweight. And the product is contraindicated only for people with high sensitivity and a tendency to allergic reactions.
Where to buy and how to store
Groats good quality looks like milky white balls. For improvement palatability, some manufacturers add burnt sugar, which also changes the color of the product to yellowish brown.
When choosing cereals in the store, pay attention to its appearance, it should not have a musty smell and mold, foreign inclusions or bugs. The taste should not be bitter or sour.
If pests start up, the cereal must be warmed up and sorted out. Store the product in a container with an airtight lid to avoid saturation with foreign odors.
You can buy cereals in stores, it began to appear on the shelves, though only corn and potatoes. Their price varies from 130 rubles per kg and more, depending on the supplier and region of residence. With inulin it costs more, from 240 rubles.
Application in cooking
In the Southern countries, sago is the main food crop, it is prepared as an independent dish, it is made into a viscous paste, which is subsequently used to produce noodles, flat cakes, and dumplings. In Europe, cereals are used as a thickening agent in the preparation of puddings and sauces.
In Singapore, they like paledu porridge, chips and sweets with coconut milk, and leppeng flatbreads from cereals. In Indonesia, cereals are added to casseroles, meatballs. In India, flour is made from it and cakes are baked.
Groats are combined with many foods and drinks as a thickener. It is included in desserts, pastries, sweets and as a filling. Delicious cereals are prepared by adding fillers in the form of berries, fruits, honey.
How to cook cereals. Real sago is quite easy to prepare, but with groats made from potato or corn starch, you should be more careful. After all, without knowing the intricacies of cooking, you can get either jelly or a sticky lump of porridge.
Recipe for making porridge
The most common option is this: Mix a glass of water with half a glass of milk. After boiling, add 3 tablespoons of table cereals and boil for 25 minutes. Add a teaspoon of sugar and salt to taste. Place the container with porridge in the oven for about five minutes, to fully bring the cereal to readiness. Don't forget to add butter before serving.
Veal bone soup
How to cook: Boil the broth on the bones and strain it. Separately, boil a tablespoon of cereal in a glass of broth. Prepare the frying: fry the onion in oil until transparent, mix in the flour and broth. Rub the roast through a sieve, combine with the broth, add whipped yolks and cream to it and bring to a boil, but do not boil. Boiled sago is placed on a plate and poured with broth.
milk soup
The recipe calls for rose water, which is nothing more than an essence made from rose petals, popular in Indian cuisine. You can make soup without it. For soup, the cereals are boiled until half cooked, then boiling milk is poured into it, sweetened with sugar and spices are added to taste.
Casserole with cottage cheese and orange
Squeeze out one glass orange juice. On half the juice, mixing it with a glass of water, boil the cereal, put saffron here. As the cereal swells, add the remaining juice, sugar and butter. Separately, mix cottage cheese with sugar and egg, adding spices (zest, vanilla, cinnamon) to it. Add chopped dried apricots here. Now mix all the ingredients and put in the oven for baking at a temperature of 170 degrees, for 45 minutes.
How to cook a semi-finished product
Enterprising housewives prepare a semi-finished product from cereals. That is, sago is boiled in advance until half cooked, then the water is drained and the balls are dried on a towel. Then they put it in a container and put it in the refrigerator. Groats can be stored for several days, but meanwhile, it can be used daily for cooking.
When mixing the semi-finished product with rice, it turns out delicious porridge on milk, a semi-finished product is used as a side dish for meat and fish dishes.
Thus, a useful, low-protein product that we have forgotten - sago groats, is again gaining its niche in healthy eating, allowing not only to diversify food, but also to heal the body.
- Read:
Include the product in your diet and be always healthy!
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Sago are white matte balls, of course, edible - in childhood, many of us could see this cereal in stores, and even eat it. delicious food from it, but today it is quite difficult to get real sago. There is also artificial sago, and it’s easier to get it, but it’s also not as easy as it used to be - a product so beloved by many housewives in “Soviet” times has lost its popularity today, and few people know how to cook it properly. However, we will try to talk about this cereal in order, although there is not so much information on this topic.
What is sago
Real sago comes from sago palms. growing in Southeast Asia, on the islands of the Indian and Pacific Oceans. There are especially a lot of them on the islands of New Guinea, the Philippines and Indonesia: they reach 15 m in height, and there are fruits on them only once - after that 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 the locals cut down such palms for sago production 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 - one 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. At home, 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, in diet food it used to be very widely used, and today it is also indicated for many diseases, as a substitute for other cereals.
How to cook sago
Prepare meals from sago It's not difficult, but it's still worth knowing some subtleties.
Sago porridge
To cook from sago porridge, you need 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 into a sieve or colander to drain the water, then put it in a small saucepan, filling it to ?, and put a lid on top - it should go into the pan and press the grits tightly. The saucepan is placed on water bath and boil on it for about half an hour; then they add oil and other additives to taste - many housewives say that the secret of delicious sago porridge is to put more butter.
Sago Pie Filling
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, put it on a sieve, cool, and then use it. The fillings can be very different, as in other pies: many housewives really praise the sago filling with hard-boiled eggs - this filling tastes like rice filling, but it is softer and easier to digest.
sago pudding
To prepare a simple sago pudding, sago grits (1 cup) should be poured with cold water for 2-3 hours, then put in a colander, drained, and put in boiling milk (2 cups). Cook for a little more than half an hour, with stirring - the cereal should not boil soft.
To the almost ready sago, add yolks, crushed with sugar, sliced apple slices and butter, mix, then add more whipped proteins, and mix again. Spread in a greased form and bake in the oven, at about 180 ° C, for about 25-30 minutes. Ready pudding drizzle with jam and serve. Apples - 150 g, eggs - 4 pcs., Butter - 30 g, sugar 60 g, jam - 150-200 g.
If you like cooking with sago, then learn how to cook it for future use as a ready-to-cook food.- this will save time. Boiled half-cooked sago is thrown into a colander (as described above), the water is allowed to drain, then the grits are spread on a dry, clean towel, dried, put in a container and put in the refrigerator - you can use this sago to prepare many dishes for several days. With it, you can cook pies, cheesecakes, casseroles, cereals, butter cakes, shortbreads and even cookies - it will be much faster.
All that is written above has to do with natural sago, obtained from the starch of sago palms; artificial groats, obtained from potato and cornstarch, is 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 all night, 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. Cassava belongs to the Euphorbiaceae 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 toxic glycosides that decompose and are excreted after washing and cooking.
In our country, sago is most often prepared from a product that we have a lot of - potatoes.. It is clear that palm trees do not grow in Russia, except perhaps in the Crimea and the Caucasus, but these regions now belong to other countries, albeit allied ones. Potato starch is moistened, and then rolled into small balls in special drums, white and floury - a “snowflake”. Then these balls are rolled again, sorted, steamed, and they become transparent; vitreous grains are obtained - artificial sago.
Of course, one might think that sago does not differ from starch in its nutritional value, but this is not so: all the nutrients are concentrated in it, 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 what exactly its taste and appearance should be. It's simple: sago should not have any foreign tastes - sago cannot be 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 cereal on your palm, breathe on it to warm it, and then smell it - if there is mold, you can immediately recognize it. The grains of sago must also be whole and neat, which means that the sago is fresh and has been produced and stored properly.
Sago pie
Very tasty and tender pastries with sago are obtained - for example, a pie. The dough is taken as usual, yeast, and the sago for the filling is boiled until half cooked, as described above. Onion finely chopped, fried in melted butter in a saucepan, mixed with sago and warmed up. Hard-boiled eggs are finely chopped, dill greens too, and added to the cooled minced meat, along with salt and ground black pepper. closed pie do as usual, smear it on top with a beaten egg, and bake in a non-hot oven (about 150 ° C) for 25-30 minutes. For minced meat, you will need 400 g of sago, 2-3 onions, 5 eggs, 100 g of butter, a bunch of dill, salt and pepper to taste.
Sago meatballs
Can be made from sago meatballs. A glass of sago is soaked for 3-4 hours in cold water, then it is thrown into a colander so that the water is glass, and it is boiled in milk (2 cups), adding salt to taste and sugar (2 tablespoons). When the porridge becomes viscous, it is removed, cooled slightly, 2 beaten eggs and raisins, washed and dried, are added, thoroughly mixed, meatballs are formed from the warm mass, rolled in breadcrumbs, fried in oil from 2 sides until golden brown and then placed 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, pounded and starch diluted in a cooled broth is added - then they are cooked almost in 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.
Most of us love delicious food. But no matter how tasty the dishes are, sooner or later they get bored, you want something new. And from the point of view of usefulness - food should be varied. Sago groats are one of the few products that few people know about. It is of artificial origin and is prepared from various starches.
Natural sago is native to Southeast Asia, Malaysia and India. The palm tree of the same name grows here, from which this product is prepared. bears fruit once in a lifetime, by this time the maximum amount accumulates in its trunk nutrients and starches. Before flowering, the locals cut it down, the core is processed, crushed and dried. After that, the sago groats are ready. The first and second courses, puddings are prepared from it, used as a filling or as an independent dish. Such “multifunctionality” is due to the fact that sago does not have a pronounced taste and smell, but it perfectly absorbs the taste and smell of other dishes.
This product is also extracted from some other types of palms, but all these plants do not grow in our climatic conditions. If you import ready-made cereals, then it will cost quite a lot, so in our country it is made from high-quality potato or corn starch. The technology is quite complicated, because the cost of the product is also quite high.
It is difficult to specify the exact chemical composition of this cereal: it all depends on the production technology and the source material. But absolutely sago groats contain quite a lot of calories (100 grams of the product contains 300-350 kcal), most of which are carbohydrates (up to 85% of them).
Peculiarities production process led to the almost complete absence of complex proteins in the sago. This made it possible to use it in dietary nutrition with protein intolerance (celiac disease or phenylketonuria). dishes,
made from this cereal are digested quickly and have a high calorie content. Therefore, they are often recommended after suffering serious illnesses, to restore weight and strength, as well as for children's and adolescent nutrition.
Natural sago is easy to prepare, but you should be careful with a product made from potato or corn starch. If the cooking rules are not followed, problems may arise: porridge can stick together into one lump, or dissolve into a jelly-like mass.
High-quality cereals look like milky-white balls without foreign inclusions or lumps. Some manufacturers add yellowish-brown groats to the composition then. Pay attention to the smell of sago - the groats should not have a moldy or musty aroma. To taste - extraneous aftertastes, bitterness or acidity are unacceptable. The product is often affected by barn pests. In this case, the saga groats are warmed up, dried, the pests are separated. After opening the package, it is better to store this product in an airtight container ( glass jar with a tight lid) to avoid the absorption of foreign odors.
Sago- this is a matte-colored groat that was popular at the time Soviet Union. Previously, white cereals could be bought at any grocery store. Unfortunately, today it is rather an exotic product and it is quite difficult to buy it. And few people know how to cook homemade dishes from it. In this article we will try to tell everything about sago.
General information about sago
Real, natural sago was mined in ancient times. Before flowering, palm trees were cultivated or simply cut down. One wild tree can produce about 150 kg of cereal, but only once.
Mining
What is sago made from? The product is obtained by processing starch. It is extracted from some types of palms, for example, sago, wax. Such trees grow in Thailand, New Guinea, Indonesia and other southern countries. In Southeast Asia and India, cereals are a national staple that is included in the diet almost every day.
Palm wood contains a lot of starch. From its middle, a core is taken out, which is washed. The next step is rubbing through a sieve over a sheet of hot iron. Thus, the drying of starch occurs. After all the manipulations, croup is obtained.
Variety
When buying sago, be sure to read the information on the package. Particular attention should be paid to the composition of cereals. Most often found in stores with the following types of product:
With the help of a centrifuge, corn and potato starch collected in balls. After a special steam treatment, the balls are very similar to palm sago. The main difference between "fake" and natural sago is the price.
The composition and benefits of sago
Noticed that sago has a positive effect on the digestive tract. Groats help cleanse the body of toxins and toxins. And also it has enveloping properties, therefore it is recommended for the treatment and prevention of diseases of the stomach and intestines.
Groats can increase appetite and add energy, so it is often added to the diet of children. A beneficial effect on the human nervous system has also been noted.
Chemical composition
Culture stores a rich and useful chemical composition. Nutritional value per 100 gr of cereals:
- proteins - 16 g, fats - 1 g, carbohydrates - 70 g;
- dietary fiber - 0.3 gr;
- sugar - 2 gr.
The composition of cereals does not include (gluten), which often causes allergies. There are also no complex proteins and carbohydrates. All this allows it to be eaten by children and people prone to allergic reactions. Due to its low calorie content, only 335 calories per 100 grams, sago is recommended to be included in diet menu. This product is an ideal alternative to other cereals.
AT also contains important vitamins. The percentage of vitamins, in daily value (diet for 2 thousand calories):
- vitamin A - 4%;
- vitamin B6 - 5%;
- niacin - 25%;
- thiamine - 13%;
- iron - 11%;
- calcium - 25%;
- magnesium - 13%;
- phosphorus - 25%;
- zinc - 19%.
The composition includes minerals that have the following useful features:
The entire chemical composition is perfectly balanced, so the cereal is able to fully replenish the body with useful substances.
The use of sago
Sago is a natural thickener. On the basis of cereals, they prepare not only healthy cereals, but also all kinds of side dishes, soups, puddings and even pastries. The product has a weak and unexpressed taste, but it is well saturated with the aroma and taste of other ingredients, such as herbs or spices. To give sago dishes a taste, it is advisable to add honey, nuts, fruits, berries, jam to them.
Cooking cereals is very simple, but long. The balls are washed before cooking and boiled for about 30 minutes in an open pan. After that, the sago is thrown into a colander and boiled again in new water for 30 minutes. It turns out very tasty porridge cooked in milk with the addition of butter.
Dishes from this cereal are considered exotic, so they can surprise home and guests. To get the maximum benefit from the product, you should carefully choose the saga and still give preference to natural palm groats.
Sago is a specific starchy cereal, which is practically unknown on the European continent. It is mined in Asian countries and Oceania from the trunk of a sago palm tree. The production volumes of cereals are large, but only a small share is exported. All over the world, corn and potato starch are more popular, the taste and properties of which are most similar to sago.
What you need to know about cereals, what is the effect of the product on the human body and can the Asian starchy plant conquer the modern market?
General characteristics of the product
Sago is a food product that is extracted from the trunk of the sago palm. Sago is a starchy cereal. It is rich in carbohydrates, vitamins, minerals and contains a minimum amount of protein. Cereals have gained particular popularity due to low-protein diets.
The sago palm belongs to the genus metroxylon, grows on the coast of Southeast Asia, the Malay Archipelago, Indonesia, Fiji and New Guinea. The height of the plant is about 9 meters, and the diameter is 35 centimeters. Paired pinnate leaves reach 5-7 meters in length. Each leaf is slightly pointed at the end and dotted with 5 cm bristly veins. The leaves are attached to a massive grooved ledge, which also has thorns. After the first fruiting, the plant dies, so the sago palm is disposed of before flowering.
For the local population, the palm tree is a valuable food plant, from the starchy trunk of which sago is extracted. The leaves of the sago palm are used as straw for arranging ceilings, walls, and making rafts. The sago palm is cut down at the age of 7 to 15 years, shortly before flowering. It is during this period that the plant is overflowing with maximum concentration.
One palm tree for the entire period of the biological cycle can produce from 150 to 300 kilograms of starch. The amount of wet raw materials reaches 800 kilograms.
The true taste of sago is neutral, so an abundance of spices, spices and bright colors are added to it. additional ingredients. In cooking, the product is used as a thickening base for sauces and sweets like pudding. Sago is boiled to a viscous paste, after which noodles, dumplings and hot snacks are made. Also, on the basis of cereals, you can cook soup, cook a casserole, meatballs, flat cakes, chips or a sweet dessert.
How Sago is Made
Fruits are harvested from sago palms, after which the grove is cut down. Starch is isolated from the trunks, washed and sent for cleaning. Starch is ground through a special sieve, which is installed over a hot metal sheet. During heat treatment, starch turns into grains. The final stage is drying and packaging of cereals in the necessary containers.
In countries where sago palms do not grow, an artificial cooking method is used. Required Ingredients- high quality corn or potato starch. Component subjected heat treatment, and ready-made enlarged grains are sent for sale.
In some countries, sago is prepared on the basis of the flour of the same name. It is bought in the tropics, transported to the desired continent and sold on the Internet or local eco-shops.
Useful properties of a starchy product
The benefit lies only in natural sago, which was made according to a specific recipe. As part of such porridge, an abundance of fiber is concentrated, which makes the product useful.
Cellulose is the coarse part of plants. It is not digested by the human body, because our digestive tract is simply not able to qualitatively break down and absorb the substance - this is precisely the benefit of fiber. It turns into a liquid gel, envelops the internal organs, protects the mucous membranes and improves the functioning of all body systems. Fiber improves bowel function, helps regulate weight, harmonizes the internal microflora and reduces blood glucose levels. Soluble fiber also feeds the beneficial microbiome, helping you look and function better.
Due to the high concentration of carbohydrates, sago replenishes energy balance and helps a person to maintain a high rate of activity until the next meal. Groats improve appetite, protect cell membranes from free radicals, and regulate the process of fat breakdown. The introduction of sago into the diet will help to gradually lose weight, normalize the level and disperse the metabolism to the maximum possible limit.
Chemical composition of the product
| Nutrient balance | |
|---|---|
| (in milligrams per 100 grams) | |
| 300 | |
| 250 | |
| 50 | |
| 50 | |
| 25 | |
| 100 | |
| 250 | |
| 30 | |
| (in micrograms per 100 grams) | |
| 2000 | |
| 10 | |
| 5 | |
| 3800 | |
| 500 | |
| 25 | |
| 40 | |
| Tin (Sn) | 35 |
| 19 | |
| Strontium (Sr) | 200 |
| Titanium (Ti) | 45 |
| 2800 | |
| Zirconium (Zr) | 25 |
Alternatives to cane groats
Tapioca or cassava sago is a grainy, starchy food. It is extracted from the roots of the cassava plant (tropical spurge). Tapioca gained popularity due to its high calorie content and easy digestibility for the human digestive tract. On the market tropical countries 2 varieties of tapioca are presented: classic white and yellow with the addition of burnt sugar.
Tapioca is made from the roots of a tropical plant. The root is cleaned of dirt / dust, thoroughly washed under water and cleaned. The plant is then placed in a liquid cauldron/lake/river for 3-4 days. The root is rubbed, then water is added and the starch grains are waiting for complete settling to the bottom. Ready starch is removed from the liquid, mixed again with water. Moisture manipulation can be continued up to 5 times until the starch is completely pure. Finished Ingredient pour into a metal container, put on a slow fire and cook, stirring constantly. Starch gradually thickens and forms specific lumps - tapioca.
Tapioca concentrates:
- 15% water;
- 3% crude protein;
- 2.5% vegetable fat;
- 4% fiber;
- 3.5% ash;
- 83% organic substances, which are represented mainly by starch.
As for crude protein, 50% of it consists of true protein compounds, the remaining 50 are non-protein nitrogen. The component itself is of little value: it has few irreplaceable and. Tapioca is a great addition to a balanced diet, not a staple food option.
Add it as a side dish, soup base or fresh flavor combination for tortillas, but be sure to combine with fast carbohydrates, protein of any origin and vegetables / fruits.
Possible harm and contraindications to the use of cereals
The only danger that lies behind a starchy food is high calorie content. There are 335 kcal per 100 grams of sago. People who suffer from obesity or an excess of calories in the diet need to be especially careful. Calculate an individual portion of sago per day, which will harmoniously complement the BJU and will not overload the gastrointestinal tract.
Scientists recommend limiting the use of refined starch without direct evidence. For children and the elderly who need to absorb more food, sago can provide an impressive supply of energy to sustain life. But an adult with a balanced diet can get obesity, a disorder of the hormonal system, malfunctions in peristalsis and an increased level of insulin.
So can you eat grains? It is possible, subject to the competent introduction of sago into the daily diet. The ingredient should fill the need for carbohydrates, but not exceed the daily allowance. It is best to use several varieties of cereals and alternate them daily.
Supplement a serving of sago with at least 100 grams of vegetables. They will help the internal organs break down the grains more easily and more slowly in order to prolong satiety without causing a feeling of heaviness. Also, nutritionists advise combining porridge with an acceptable protein - fish or meat.
The only direct contraindication is individual intolerance to the product.
Using the component in cooking
The cereal does not have a pronounced taste, it is rather neutral, like unflavored semolina. But sago perfectly absorbs other aromatic and flavor palettes. Groats can be made spicy with, or sweet with, your favorite berries. Cooking sago is a real field for creativity.
What is prepared from the starchy ingredient:
- pudding;
- sweet / cold snack;
- garnish in the form of cereals;
- filling for sweet and savory pies;
- risotto variation.
When cooking, you need to focus all efforts on consistency. ready meal. It is important not to overexpose the sago on fire, to choose the optimal ratio of liquids in order to prepare a crumbly pearl mass, and not jelly or viscous starch cake.
How to brew sago
Rinse the cereal 2-3 times in cold running water. Put the pot on the fire, bring to a boil and pour the sago into the boiling liquid.
Sago can only be cooked in boiling water. If you throw cereal into a cold liquid, then it will spread over the container or turn into a dense lump.
For 1 cup of porridge, use 3.5 liters of water. You can salt the liquid beforehand and add spices to taste. Boil the porridge for 30 minutes, stirring occasionally. After 30 minutes, the sago will only be half cooked. Throw half-cooked cereals into a colander, pour into another container, cover with a lid and put in a water bath. There, the sago will reach for the next 30 minutes. The liquid that has accumulated in starchy granules will evaporate, and the porridge itself will become crumbly and tender.
Porridge can be cooked in a slow cooker. To do this, heat 4 liters of liquid, pour the necessary set of spices into the boiling mixture and add sago. Use the "Porridge" mode, cook the cereal for 50 minutes. After the finish signal, select the "Heating" mode and leave the cereal for another 5-10 minutes.
From sago you can cook a universal semi-finished product. It can be stored in the refrigerator for several days and become the basis for a pie, meatballs, sweet pudding or a regular serving of porridge. Boil the starchy product until half cooked, put it in a colander and let the excess liquid drain completely. Spread the grits on a clean towel and smooth to a thin, even layer. As soon as the cereal dries, pour it into a container and send it to the refrigerator. As a result, we save time by at least 2 times and a ready-made basis for your favorite dishes.
Sago can be cooked in combination with other types of cereals. The starchy product will perfectly complement buckwheat, rice, corn porridge and another of your choice. Mix 2 or more grains in equal amounts after cooking. Add spices, oils and other component additives as soon as each porridge is ready.
