Introduction:

Sago is processed by the palm tree-like kernel or soft kernel, through mechanical processing, soaking, precipitation, drying made of edible sago starch, the most traditional is extracted from the medulla of the West Valley coconut palm starch, made through hand processing. Produced in the Nanyang Islands area, the sago quality and color of the white name of the real pearl Xigu, white smooth and glutinous, nutrition is quite rich. It can be consumed by the general public. The main nutrients are starch, carbohydrates, proteins, fats, vitamins b and so on.

Eating efficiency: sago warm, sweet, suitable for weak, postpartum recovery period, indigestion, fatigue people, lung gas deficiency, tuberculosis, impotence and coughing people to eat.

Dietary taboos:

1. Do not eat raw, raw is poisonous, should be cooked or steamed.

2. Do not eat too much at one time. Diabetic patients should not eat.

Dietary therapy prescription:

1. breast and skin

Sago 20g, papaya 100g. 100ml milk, rock sugar 10. Sago soaked in water for 20 minutes, drained, papaya peeled, seeded, pith, cut small pieces, papaya and milk into the pot, slowly boil over low heat, add 150ml of water, and cut the papaya and rock sugar with a small fire and slowly cook until the sago becomes transparent can be, simmering process pay attention to the stirring, to avoid the sago sticking to the pot.

2. blood, brain, healthy hair and moisturize hair.

Peanuts, walnuts, watermelon nuts, almonds, lotus seeds, jujubes, wash, soak in water for half an hour, take out and put in a clean pot, add sesame seeds, cinnamon, goji berries and an appropriate amount of water, simmer for 2 hours (3 hours with the electric pot), add sago simmering for 5-10 minutes, add an appropriate amount of honey can be added according to taste.