Benefits of Sago(Saggubiyyam)

Benefits of Sago(Saggubiyyam)

           At India Mainly south India, sago is used in Kheer(payasam), in gruel or soup or jaava, as upma, vada and Vadiayams(Sun Dried Papads). 

          In gruel form, it's a good alternative to carbonated drinks as it gives energy without the added chemicals and artificial sweeteners, and its 
natural cooing effect . 
           Sago is full of starch or carbohydrates and is great for a quick boost of energy, and regularly served in India for breaking fasts during religious festivals. 

           Sago gruel is also great when you're sick because it will gives you quick energy and is easy to digest. 

           Sago and rice have a cooling effect on the system, mainly sago gruel is given if you have excess bile (because of excess body heat).
          Sago is extremely low in fat but also low in protein. It is just starch, other than the carbohydrates, nutrition wise - sago does not contain any minerals or vitamins and has very low amounts of calcium, iron, and fiber. 

          By adding Milk and jaggery will make sabudana kheer/payasam/gruel or vegetables and peanuts for making sabudana khichdi.
         Sago powder can be used as a thickening agent in gravy dishes, and sago or tapioca flour can be used to make flat-breads.