There is a plant around you from whose stems Sabudana is made, which is eaten during fasting – News18 Hindi

Sabudana Making Process: Whenever there is talk of food for those observing fast, sago is definitely mentioned. This is the most eaten fruit during fasting. Because many dishes made from sago are eaten during fasting. Without this, fasting seems incomplete. But do you know that this is not food that grows on trees in the fields. Sabudana is prepared from the pulp of a type of tree. The name of the tree from which sago is made is Sago Palm.

People who like sago do not hesitate to prepare and eat it even on normal days. Now dishes related to sago have started becoming famous as street food also. In such a situation, it would be very interesting to know how is the process of making sago and what are its benefits.

Sago is made from tree pulp
Sabudana is made from the pulp extracted from the stem of a tree called Sago Palm. Sago tree is similar to palm tree. This plant is originally from East Africa. When the trunk of this tree becomes thick, its middle part is cut and the pulp is taken out and ground to make powder. After this, this powder is filtered and heated so that powder granules can be formed. The raw material from which sago is prepared is called Tapioca Root. It is also known as cassava.

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This is how sago is made
Tapioca starch is made from a tuber called cassava. Cassava looks like sweet potato. Cassava pulp is cut and kept in big vessels for eight to ten days. During this period, water is added to it daily. After this, the pulp formed from it is put in machines and in this way sago is prepared. After drying it, the powder made of glucose and starch is polished. In this way, sago which looks like white pearl grains is prepared. Sago was first produced in India in Salem, Tamil Nadu. It was produced as a cottage industry in 1943-44.

Sabudana is beneficial
Talking about the benefits of eating sago, it improves your digestion. It also provides nutrition to your body. A large amount of carbohydrate is found in sago, which provides you with the necessary strength. There are 350 calories in 100 grams of sago. The starch present in sago gets converted into glucose during the process of digestion and can then be easily absorbed into the bloodstream. This absorbed glucose provides energy to all the cells of the body including brain cells, keeping you active throughout the day. It also contains some amount of Vitamin C and Calcium. For this reason its use during fasting has increased considerably. Apart from being nutritious, it also tastes delicious.

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could be fatal
Talking about the disadvantages, eating sago with a little mistake can prove fatal. Actually, the cassava from which sago is prepared is very poisonous. If it is not cooked properly then it acts as poison. Cassava produces cyanide, which is a highly toxic substance to humans. Its second disadvantage is that it contains a lot of carbohydrates and calories, which helps in increasing weight. So if you are thinking of losing weight then it is better for you to stay away from it.

Confusion about how to make
Some people believe that sago is prepared in a very disgusting manner in India. Actually, it is believed that feet are used to make sago and it is mashed with feet. However, wherever sago is produced in large quantities in India, nothing like this is seen. Only machines are used to make sago.

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Tags: Chaitra Navratri, food, Lifestyle, Navratri