Sago or tapioca is a starchy grain extracted from the cassava plant. It provides carbohydrates and is used in India to break fasts during religious festivals as it provides quick energy. Sago is easy to digest and can be given to sick people for energy. It contains carbohydrates, protein, fat, vitamins and minerals. Sago is beneficial for patients as a source of healthy carbohydrates and can promote weight gain. It is also gluten-free and a good alternative for people with celiac disease. Sago contains calcium, phosphorus, potassium, magnesium and other minerals and vitamins important for health.

1. Sago or Tapioca

2. Introduction of Sago or Tapioca
Sabudana is a starchy grain extracted from the cassava plant. The health benefits of sabudana (sago)
are mainly in the carbohydrates it provides. Also known as tapioca, it is made from the starch
extracted from the center of the sago palm stems. Sabudana is full of starch or carbohydrates and is
great for a quick boost of energy, and hence often served in India for breaking fasts during religious
festivals. Sago gruel is also great for sick people because it gives them quick energy and is easy to
digest. According to Indian medicine, sago and rice have a cooling effect hence sago gruel is given if
you have excess bile (caused by excess body heat). The commercial production of sago is in the shape
of small globules or pearls.

3. Nutritional benefits:
10 g (one serving) of sabudana contains 143 calories, 24 grams carbohydrates,4.27 grams of fat (out of
which 3 grams exist in healthy unsaturated form), 2.15 grams of proteins. It also contains minerals like
calcium, iron, magnesium, phosphorus, potassium, zinc, copper, magnesium and selenium and vitamins
like B vitamin C, E and K.
Health benefits:
1. Beneficial for patients:
It is a good source of carbohydrates and starch which are considered healthy because they are low in
cholesterol and unhealthy fats. Sabudana can be included in dietary plans to promote healthy weight
gain for very sick and weak people.
2. Gluten-Free:
People suffering with Celiac disease or other conditions that restrict the use of gluten-based foods can
use sabudana as an alternative to recipes that use wheat flour. Sabudana flour, which does not contain
any gluten, is a healthy alternative to wheat flour. Both sabudana flour and starch can be used as a
thickening agent in cream-based sauces and gravies. Sago can be made into vadas and boiled and sun-
dried and made into pappads. Sabudana kheer and khichdi are the 2 dishes commonly prepared in
every household.

4. 3. Minerals:
Calcium, phosphorous, potassium and magnesium can be found in sabudana in varying amounts. It also
contains iron, B vitamins including folic acid in particular which are extremely vital for pregnant women
and anemic patients.
4. Dietary Fiber:
It has a significant amount of dietary fiber in its natural form. Foods high in dietary fiber can help lower
cholesterol, decrease the rate of colon cancer, and lower the risk of diabetes and heart disease.
5. Easy to digest:
Pearl sabudana may be used as nutritious, easily digestible and non-irritating baby-food, boiled in either
water or milk and then flavored with sugar.
6. Weight Gain
Being high in calories and sodium it should be eaten in moderation by weight watchers as it may lead to
weight gain
1 serving size of sabudana khichdi i.e. 1 bowl provides 486 Calories, 20 g fat ( 6.3 grams is PUFA, 10.9
grams is MUFA and 2.2 grams is saturated fat). It also gives you 4.5 grams of dietary fiber, 1171mg of
sodium and a small amount of protein.