What are the advantages and disadvantages of eating sago for a long time? Sago is a common food in daily life. Now it is widely used in dessert industry. Simi can be seen almost in tea shops and dessert shops in the streets. It not only tastes good, but also can be matched with various drinks. So what are the advantages and disadvantages of eating sago for a long time?
What are the advantages and disadvantages of eating sago for a long time? Efficacy and taboo of sago 1
1. Nourish the skin
Sago has the function of restoring natural skin moisture and preventing skin dryness.
2. Improve brain function
Sago is a special food material made of 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 the activity of brain cells and enhance brain function. Usually sago is most suitable for people who have been engaged in mental work for a long time.
3. Regulate the spleen and stomach
Sago is a kind of nutritious and mild food, which contains a lot of starch and has a certain nourishing effect. People can warm and nourish the spleen and stomach after eating, improve the digestive function of the spleen and stomach, and have obvious conditioning effect on the weakness and indigestion of the spleen and stomach.
4. Enhance immunity
Sago is also rich in vitamins and a certain amount of protein. After being absorbed by human body, these nutrients can promote human metabolism, accelerate the regeneration of human immune cells and significantly improve human immune function. In addition, people can also supplement their body energy and relieve fatigue by eating appropriate amount of sago.
5. Replenish energy and relieve fatigue
Usually everyone eats sago, which can absorb a lot of carbohydrates. After they enter the human body, they can be converted into glucose, which can release a lot of energy, promote the recovery of human physical strength and relieve human physical fatigue. It is usually most suitable for people who are engaged in manual labor.
Simi's taboo
People with hyperglycemia and diabetes in their lives should strictly eat sago. Otherwise, the blood sugar of these people will be further increased, and the condition will be aggravated, which is very harmful to the body.
Tip: Sago is not a kind of rice. Sago is a granule made of cassava starch. Sago tastes tough and elastic, but sago is basically made of pure starch, so there is basically no protein and vitamins, and its nutritional value is very low. It is ok to eat occasionally, and sago is not suitable for eating.
What are the advantages and disadvantages of eating sago for a long time? What are the disadvantages of eating sago?
Little Simi can cook countless foods. It's not important to eat dessert every day! Little sago tastes like a Q-bomb, which goes well with any ingredients. In hot summer, a cup of iced sago dew will not get tired even if you eat it every day! But can little sago eat it every day?
As far as sago itself is concerned, it is made of starch and contains no harmful ingredients. However, if anything goes too far, once measured, it is easy to hurt yourself. So is eating sago. Sago is a high starch food, which leads to indigestion and constipation. Especially diabetics are not suitable to eat sago.
In addition, the calories of sago are not low. According to the test, the calorie content of sago per 100g is 358 calories, which is relatively high in food. You'd better not eat sago if you want to lose weight.
The edible treatment method of sago is 1. First, add 4-5 times of sago water and boil it to boiling point.
2. Pour sago into boiling water and stir until it is cooked for about 10- 15 minutes, until it is found that sago has become transparent or there are no milky spots in the inner layer of sago, indicating that sago is cooked.
3. If necessary, you can also add water during cooking, or stop fire and seal for a few minutes before cooking thoroughly.
1. Who can't eat sago?
People with diabetes are fasting.
Second, the applicable population of sago
The general population can eat it. Suitable for people with physical weakness, postpartum recovery, dyspepsia, mental fatigue, lung qi deficiency, tuberculosis, lung flaccidity, cough, etc.
Third, sago taboo
Sago is basically pure starch, and its nutritional value is not very high, so it is not suitable for being eaten as a staple food.
What are the advantages and disadvantages of eating sago for a long time?
Corn has the function of treating spleen and stomach weakness and indigestion; It has the effect of invigorating the spleen, benefiting the lung and resolving phlegm, and sago also has the effect of restoring the skin to be naturally moist.
2. The nutritional value of sago.
Sago is almost pure starch, containing 88% carbohydrate, 0.5% protein, a little fat and a little vitamin B. ..
3. Introduction of Simi
Sago, also known as West Gu Mi, is traditionally hand-processed from starch extracted from the pith of Xigu coconut trees. West Gu Mi, which is produced in the area of Nanyang Islands, is a kind of starch made from the pith of the palm plant raspberry, which is crushed, sieved, filtered, rinsed repeatedly, precipitated and dried by ordinary starch making methods. When the starch is semi-dry, it is shaken into fine particles and then dried in the sun, that is, West Gu Mi. This white starch is called Zhu Zhen Xigu. It is white, smooth, waxy and nutritious.
There are three kinds of sago, sago and sago, which are often used to make porridge, soup and snacks. The main component of sago is starch, which has the effect of warming the middle warmer and strengthening the spleen, and can treat spleen and stomach weakness and indigestion. Simi also has the function of restoring natural and moist skin. So sago soup is very popular with people, especially ladies.
Simi heat scale
Calories: 358 calories
The purchase of sago
The first is to look at the texture of sago. Good quality sago is pure white, without any noise, and each grain is round and full. Poor quality sago is dull in color, uneven in particle size and not full enough.
Secondly, twist it gently with your hand. Sago with good texture is hard and slippery when twisted, and it is not easy to break; And the poor quality sago will break when rubbed.
Finally, look at the taste. The sago with good texture has good transparency after cooking and will not paste into a ball. It tastes terrible and full of q. The sago with poor texture is opaque after cooking, with impurities, easy to paste into a ball, and some will have an odor.
Preservation of sago
Put sago in a dry and ventilated place or put sago in a fresh-keeping bag and put it in the refrigerator.
4, sago cooking skills
Sago cooking method: (suitable for instant cooking)
Step one. First, add 4-5 times of sago water and boil it to boiling point.
Step two. Then pour sago into boiling water, stir constantly, and cook for about 10- 15 minutes until it is found that sago has become transparent or there are no milky spots in the inner layer of sago, indicating that sago is ripe.
Step three. If necessary, you can also add water during cooking, or stop the fire and cover it for a few minutes before it is completely cooked.
Step four. Add sugar, coconut milk and miscellaneous fruits, stir well and serve.
The role of sago
Simi has the effect of invigorating spleen, tonifying lung and resolving phlegm, and can treat spleen and stomach weakness and dyspepsia. Sago also has the function of restoring natural and moist skin, so sago soup is very popular with people, especially women.
5. The practice of Simi
Papaya and sago soup
Raw materials:
20g sago, and 0g papaya100g.
Seasoning:
100ml milk and 10 crystal sugar.
Exercise:
Soak sago in clear water for 20 minutes, take out the drained papaya, peel and remove the seeds to remove the pulp, cut the papaya into small pieces, put the milk in a pot, simmer with low heat, add 150ml of clear water, and simmer with the cut papaya and rock sugar until sago becomes transparent. Pay attention to stirring when cooking to avoid sago sticking to the pot.
Efficacy: skin care
Protein in milk is an important element of breast cells. Sago can promote digestion. Sago is crystal clear and smooth, which can restore natural and moist skin. Papaya is sweet, rich in milk and rich in various nutrients. Papaya enzyme is beneficial to breast development, and vitamin A and other nutrients in papaya enzyme can promote female hormone secretion. Papaya is brightly colored.