8 Health Benefits and Nutritional Values of Sabudana

July 12, 2022 | by Sravani Pathakamuri | Posted in Nutrition Facts

8 Health Benefits and Nutritional Values of Sabudana

Sabudana is a term used to refer to the edible seeds of certain plants of the genus Tapioca. The most common type of sabudana is made from the cassava plant, which is native to Brazil.

Sabudana can be eaten raw or cooked and has a slightly sweet taste. It’s often used in Indian cuisine as a substitute for rice and can also be ground into flour and used in various recipes, such as for making dosa or idli.

Sabudana is a type of cereal made from the dried and powdered form of the sago palm seed. It is a staple food in India and Bangladesh, where it is often eaten with milk or sugar. Sagocan be cooked like rice, but it has to be soaked overnight before cooking.

It’s made from a variety of dried, raw and unprocessed cereals like tapioca or sago that have been ground into flour or even just boiled whole to form balls or discs.

Sago is a highly nutritious food source. It contains carbohydrates, proteins, and dietary fiber. It also contains some minerals like calcium and iron. Sago can be eaten as porridge, in desserts like sago pudding or saguid and also used in other dishes like sagu ikan bilis (saltfish with sago).

Nutritional Facts of Sabudana

Sago is a starch obtained from the pith of various tropical palm stems. It is used to make sago flour, a type of starch used in many Asian cuisines. Sago flour is also used as an ingredient in many desserts, such as sago pudding and sago jelly.

Sago flour is often made into noodles or thin sheets and deep-fried, then served with a sweet or savory sauce. It can also be boiled with sugar to make a sweet dessert called “bubur sumsum”.

The nutritional values of sago per 100 grams are:

  • Carbohydrates: 66%
  • Protein: 2%
  • Fat: 1%
NUTRIENTSVALUES PER 100 GRAMS
Calories340 cal
Protein0.2 g
Fats0.2 g
Carbs83 g
Fiber0.5 g
Sodium3 mg
Potassium5 mg

Health Benefits

Sabudana is a high-fiber cereal that is made from the dried kernels of the taro plant. Sabudana has been used in Ayurvedic medicine for thousands of years, and it is believed to have many health benefits.

It’s also gluten-free which can make it a suitable alternative for people who are allergic or intolerant to gluten.

Sabudana has high levels of potassium, calcium and magnesium which can help regulate blood pressure and boost energy levels. It’s also a good source of fiber which can help improve digestive health and reduce cholesterol levels.

1. Gluten free

Sabudana is gluten free, which means it can be enjoyed by people who are allergic to wheat and other grains that contain gluten. It can also be used in many different types of recipes.

2. Improves digestion

Sabudana is a type of rice that is eaten in India. It is made from the plant called tapioca and it helps to improve digestion.

Sabudana has been used for centuries in India as a food staple. It was traditionally eaten by the lower castes, but now it is eaten by people of all social classes. The reason for this change in how sabudana is viewed is because it has been found to be good for digestion and can help with constipation and diarrhea.

3. Reduce anaemia

Sabudana is an excellent source of iron and calcium. It is also high in starch, low in fat and rich in fibre. It can reduce anaemia because it has high iron content.

4. Energy booster

Sabudana is a popular Indian dish that is eaten as a breakfast food. It is also known as tapioca pearls and can be made into puddings, doughnuts, noodles and savory dishes.

Sabudana has been used in India for centuries. It is an energy booster as it contains high levels of carbohydrates which are easy to digest. These properties make it a popular choice for athletes who need to replenish their energy levels after a workout or game.

Sabudana can be cooked in many ways. The most common way of cooking sabudana is by boiling it in water until it becomes soft and then adding ghee or butter to the mixture before adding sugar, cardamom powder, raisins and nuts like cashews or almonds.

5. Helps in weight gain

There are many weight loss products in the market, but not every one of them is effective. Sabudana is one such product that is effective in weight gain.

Sabudana can be used to make a variety of dishes. It is also rich in fiber and carbohydrates which makes it very helpful in weight gain.

Sabudana can be used as a substitute for rice or potatoes and hence it can help you to feel full for longer periods of time.

6. Reduce heart diseases

Sabudana is rich in starch and low in fat, which makes it an excellent food for those who are trying to lose weight or lower their cholesterol levels.

It has been found that sago can reduce the risk of heart disease by lowering cholesterol levels and improving the function of arteries.

7. Maintains blood pressure levels

Sabudana can be used to regulate blood pressure because it contains high amounts of potassium and low amounts of sodium.

It also has a low glycemic index which means that it will not cause a spike in blood sugar levels after eating. This makes it an ideal food for people with diabetes who need to monitor their carbohydrate intake.

8. Nourish bones

It strengthens bones by providing essential nutrients like calcium and phosphorus.

It also provides good source of vitamin B1, B2, and B3 which are all essential for maintaining a healthy heart.

Summary

Sabudana is a very popular Indian dish that is made from tapioca. It has many health benefits, and it can be used in many ways to make delicious dishes. As a food source, it has many important nutrients such as proteins, vitamins B1 and B2, calcium and iron.

Sabudana has many nutritional benefits such as being rich in carbohydrates, low in calories and high in fiber. It is gluten free, vegan and can be used to make delicious desserts such as the popular kheer dessert which is made by boiling sago with milk and sugar until it becomes thick. It can also be used to make savory dishes like the Indian dish called Saboodhania which is made by cooking sago with onions, garlic, ginger and tomatoes until they become soft before adding them to curry.

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