What are the benefits and disadvantages of eating sago for a long time

What are the benefits and disadvantages of eating sago for a long time, sago is a common food in our daily lives, and nowadays it is widely used in the dessert industry, almost all the streets and alleys of the milk tea store, dessert store can see the sago's figure, which not only has a good taste and flavor, but also can be paired with a variety of beverages, then eat sago for a long time what are the benefits and disadvantages of eating it?

What are the benefits and disadvantages of eating sago for a long time1

The effects and contraindications of sago

1. Nourish the skin

Sago has the function of restoring the skin's natural moisturizing, preventing dry skin.

2. Improves brain function

Sago is a special food material made from plant starch. It contains a lot of carbohydrates. These carbohydrates can be absorbed and utilized by the human brain as soon as possible. It can improve brain cell activity and enhance brain function. Normally, sago is most suitable for people who are engaged in long-term mental labor.

3. Regulate the spleen and stomach

Sago is a kind of nutritious and mild ingredients, this kind of food contains a lot of starch, has a certain effect of nourishment, usually people eat after the spleen and stomach, improve the digestive function of the spleen and stomach, the human spleen and stomach weakness and indigestion have obvious regulating effect.

4. Enhance immunity

Sago is also rich in vitamins and a certain amount of protein. These nutrients are absorbed by the body, can promote human metabolism, accelerate the regeneration of human immune cells, significantly improve the human immune function. In addition, people can also eat the right amount of sago to replenish the body's energy, relieve physical fatigue.

5. Supplemental energy, relieve fatigue

Usually people eat sago, can absorb a lot of carbohydrates, they enter the human body can be converted into glucose, but also can release a lot of energy, can promote the recovery of human strength, but also to relieve the fatigue of the human body, usually it is most suitable for those who are engaged in physical labor of the crowd to eat.

These are the most important things that you can do to help your family.

Contraindications of Sago

People who suffer from hyperglycemia and diabetes in their lives should eat sago strictly. Otherwise, it will further increase the blood sugar of these people and aggravate their condition which is very harmful to their health.

Warm tips: sago is not a kind of rice, sago is made of tapioca starch granules. Sago tastes tough and elastic, but sago is basically pure starch, so basically no protein and vitamins, nutritional value is very low, occasionally eat a little bit can, can not be sago as rice to eat.

What are the benefits and disadvantages of eating sago for a long time2

What are the disadvantages of eating sago

Small sago can be made into a countless number of food, just desserts can be eaten every day and not heavy it! The small sago taste Q pop, with any ingredients are just right, in the hot summer, iced cup of sago dew, even if eaten every day will not get tired of it! But can you eat it every day?

On the small sago itself, it is composed of starch . It does not contain harmful ingredients. But anything too much, once the amount is too much, it is easy to hurt yourself, eating small sago is the same reason. Sago is a high starch food and eating too much of it can cause indigestion and constipation. Special attention should be paid to the fact that diabetics are not suitable to eat small sago.

In addition, the calories of sago are not low oh. According to the test, every 100 grams of edible sago, contains 358 calories, in the food belongs to the higher calorie, if you want to slim down, or do not eat small sago good.

Sago edible treatment 1, first put the equivalent of sago 4-5 times the water to cook to the boiling point.

2, the sago into the boiling water, to keep stirring to the sago, cooking for about 10-15 minutes until you find that the sago has become transparent or sago grains without any milky white dots in the inner layer, it shows that the sago has been cooked.

3. If necessary, you can also add water during the cooking process, or you can stop the cooking and close the lid for a few minutes before it is cooked through.

First, who can not eat sago?

Diabetics are not allowed to eat.

Second, the sago people

The general public can eat. Suitable for weak, postpartum recovery, indigestion, fatigue, people, lung gas deficiency, tuberculosis, impotence, coughing people to eat.

Three, sago taboos

Sago is basically pure starch, nutritional value is not very high, should not be eaten as a staple food.

What are the benefits and disadvantages of eating sago for a long time3

1, the efficacy of sago

Corn has the effect of treating the spleen and stomach weakness and indigestion; there is a spleen, tonifying the lungs, and phlegm, sago also has the function of restoring the skin to its natural moisturizing.

2, the nutritional value of sago

Sago is almost pure starch, containing 88% of carbohydrates, 0.5% protein, a small amount of fat and trace amounts of vitamin B group.

3, the introduction of sago

Sago is also called sago rice, the most traditional is the starch extracted from the pith of the sago coconut tree, made by hand. Xigu rice is produced in the South Seas Islands area, is to take the pith part of the palm plant Salix, with the ordinary starch method, after crushing, sieve pulp filtration, repeated rinsing, precipitation, drying and other processes to produce starch. Starch sun to half-dry, shaking into fine grains, and then sun-drying, that is, for the West Valley rice, the quality of pure white color of the name of the real pearl West Valley, white smooth and glutinous, nutrition is quite rich.

Sago has a small sago, sago and large sago three, often used to make porridge and soup and snacks. The main component of sago is starch, which has the effect of warming the spleen, treating the spleen and stomach weakness, and indigestion. Sago also has the function of restoring the skin's natural moisturizing properties. So sago soup is very popular among people, especially women's favorite.

Calorie table of sago

Calories: 358 kcal

Buy sago

First of all, look at the texture of the sago. Good quality sago, pure white color does not contain any color, each grain is very round and full. Poor quality sago, dull color, uneven particle size, and not full.

Secondly, it is lightly twisted by hand. The good texture of the sago, twisting and kneading, is hard and smooth, not easy to break; while the texture of some of the sago, kneading a kneading on the broken.

Lastly, look at the texture. Good texture sago, cooked transparency is good, and will not paste into a ball, eat tough, Q sense of full; texture is not good sago, cooked opaque, impurities, and easy to paste into a ball, and some will have a bad taste.

Preservation of sago

Put the sago in a dry and ventilated place or put the sago in a plastic bag and put it in the refrigerator.

4, sago cooking skills

Sago cooking method: (for ready-to-cook)

The first step. First put the equivalent of sago 4-5 times the water to cook to the boiling point.

The second step. Then pour the sago into the boiling water, keep stirring to the sago, cook for about 10-15 minutes until you notice that the sago has become transparent or the inner layer of the sago grains does not have any milky white dots, then it indicates that the sago has been cooked.

Step Three. If necessary, you can also add water during the cooking process, or you can stop the cooking and close the lid for a few minutes before it is going to be cooked through.

Step four. Add sugar, coconut milk and mixed fruits and other ingredients and stir.

Role of Sago

Sago has a spleen, tonic lungs, phlegm Sago has a spleen, tonic lungs, phlegm effect, there is a cure for weak spleen and stomach and dyspepsia; sago also has the function of restoring the skin to its natural moisturizing properties, so the sago soup is very popular, especially among women.

5, sago practice

papaya sago soup

Raw materials:

sago 20g, papaya 100g.

Seasoning:

Milk 100ml, rock sugar 10.

Methods:

Sago soaked in water for 20 minutes, drained papaya peeled, deseeded, remove the pith, cut small pieces of papaya and milk into a pot, slowly boil over low heat to add 150 ml of water, and cut up the papaya and icing sugar with a small fire and slowly cook until the sago becomes transparent. The process of boiling, pay attention to stir, to avoid the sago sticky pot

Functions: beauty

Milk protein is an important element of the composition of the breast cells. Sago can promote digestion, sago grain crystal clear, smooth mouth, can make the skin to restore the natural moisturizing. Papaya taste sweet, milky rich rich in a variety of nutrients, rich papaya enzyme is conducive to mammary gland development, papaya enzyme vitamin A and other nutrients can promote the female hormone secretion. Papaya is bright in color.