Sago

1. INGREDIENT OF THE WEEK # 25
SAGO
Sago is made from the milk of tapioca
root. The root is cleaned, peeled and
crushed to release the milk. The milk
is then converted into small globules,
using a special machine. The sago is
then dried under direct sunlight in big
platforms.
Sabudana holds a special place in
India, as a popular infant food, and as
a food used to break fasts. This is so
because sabudana is loaded with
starch – and hence energy, and does
not contain any artificial sweeteners
or chemicals. Sago is nearly pure
carbohydrate and has very little
protein, vitamins, or minerals. It can
be enriched by the addition of other
healthy food options like groundnuts,
vegetables, milk etc. ( Chef
Dheeraj Singh)