Dorothy FarrarSago
The term sago comes from Papua New Guinea and is translated as “bread”. It is a tasteless binder made from starch. The granulate consists of 1 to 3 mm balls, which is why it is also known as pearl sago.
Here’s what you should know about Sago
Real sago is obtained exclusively from the pulp or the sap of the sago palm. There is also sago, which is made from starchy plants such as potatoes and cassava. Because of this distinguishing feature, it is also known as “fake sago”.
The people of Papua New Guinea use the starch extracted from the sago palm to make flat cakes. They are as important as bread is for us . The pulp is obtained from the felled sago palm trees. The cutting of the stems releases a thick sap, which is collected and passed through sieves, creating sago pearls that harden as they dry out.
Although sago is tasteless, it does not completely dissolve. Small residues in the form of tiny globules are regularly left behind in the food. The starch and binding agent is not seasonal, as it is available in retail all year round. However, you have to decide between real and fake sago.
importance to health
Sago is a sustainable food because it is purely vegetable, i.e. it does not contain any animal ingredients like other binding agents such as gelatine . However, it cannot be described as completely healthy, as it contains larger amounts of carbohydrates and calories. Nevertheless, the starch product also has advantages.
It is gluten free, low in fat, easily digestible and has a high nutritional value. However, since sago is mostly used as a starch and binding agent, the human organism is not supplied with large amounts, which puts the higher calorie and carbohydrate content into perspective.
Ingredients & nutritional values
100 grams of sago contain 6 mg magnesium and 6.9 bread units. Trace elements and minerals are included in small amounts.
| Calories and nutrients (per 100g) | ||
| kilocalories/kilojoules | 341 kcal/ 1427 kj | |
| protein | 0,57 g | |
| carbohydrates | 83,10 g | |
| Fett | 0,10 g | |
| Water | 15,69 g | |
| fiber | 0,10 g | |
intolerances
Sago is the ideal alternative for all people who suffer from gluten intolerance . They do not tolerate starch products from grain. Since sago is also easy to digest, intolerances are hardly known.
Many intolerance reactions or allergies only appear later in life. Food that has always been tolerated suddenly triggers various complaints. This can also include potatoes, which cause digestive problems , bloating , nausea , and stomach upset. If such an intolerance is present, potatoes and binding agents made from potato starch must be avoided. However, potato intolerance is rare.
A balanced and wholesome diet and the targeted supply of trace elements, minerals and vitamins can bring the immune system back into balance and reduce the allergic defense reaction.
People who have an intolerance to salicylate should avoid potatoes and potato products, including potato starch sago. However, these products are allowed in small quantities, as they usually do not cause any problems in this case.
Shopping and kitchen tips
Since sago is an excellent binding agent, the small pearls are often used as soup accompaniments, to bind sauces, soups, cold dishes and desserts. Many types of pudding, such as red fruit jelly, contain sago. The binding agent is very suitable for sweet dishes, in combination with coconut pulp and coconut milk , a baking pond is created for various cakes.
Sago is also a good basis for many desserts. Sweet, hearty and pureed soups work particularly well with sago. But sago is also an ingredient for other dishes that not only binds but also refines. Sago casseroles, sago porridge, sago soup, cherry soup, sago compote and many pasta, rice and potato variants are popular.
Sago is a popular food for vegetarians and vegans because those who use sago do not need gelatine. In Germany, mainly sago products made from potato starch are available. If you like a more sophisticated cuisine, you can buy products made from real sago in Asian shops, delicatessens, health food stores or online shops.
Sago must be stored airtight and dry because the small white pearls magically attract moisture.
preparation tips
With regard to the preparation of food, care must be taken not to soak or boil the sago pearls for too long, otherwise they will become mushy and lose their binding properties.
To thicken food, sago is simply cooked briefly until it is soft but still spherical. The functional principle is simple: the sago pearls are stirred into the boiling liquid. The dish cooks until the sago swells and the desired binding of the food, such as sauces or pudding, is created.
However, the binder does not completely dissolve during gelling like gelatine or pectin, the small pearls remain visible, they are soft and transparent.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.