Sago , Ready to Meet Your Daily Carbohydrate Needs !
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Indonesia has a variety of cultural and culinary. each region has its own specialties. In eastern Indonesian region, sago is a staple food of everyday society.
Sago is processed from the thatched porch rod that has been in process (sago tree) (Metroxylon sago Rottb.). characteristics similar to the sago starch.
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| Sagu Palm |
In Indonesia, sago is one staple instead of rice. Sago generally enjoyed by coastal communities. In Maluku and Papua, sago eaten in the form papeda, resembles porridge. While in the area of Sulawesi, sago enjoyed in the form Kapurung.
Sago flour is rich in carbohydrates (starches). Every hundred grams of dried corn is equivalent to 355 calories. Where in detail, contains 94 grams of carbohydrates, 0.2 grams protein, 0.5 grams of fiber, 10 mg calcium, 1.2 mg iron and fat, carotene, ascorbic acid iamin and in small quantities.
With this information nutrient content, sago is also effective for diet program. Sago can be combined with a variety of vegetables and fish. So the process of the diet can be successful. Low fat content diet helps in the process being undertaken.
Papeda is a type of thin foods like porridge, which added vegetables and pieces of meat or fish. In this papeda shape, arrangement of the dishes contain enough nutrients the body needs, so that could provide health and adequate employment. Dish with sago basic food staples are generally supplemented with vegetables and meat or fish is enough, so it does not lose with dishes based staple food rice / rice. So should people who use corn as a staple food must be maintained, not converted into staple food rice.
As a source of energy, equivalent to the sago rice, maize, cassava, potatoes, and wheat flour. Sago can be used as a potential food source of carbohydrate because of its content is quite high, namely 84.7 grams per 100 grams of material. However, unfortunately, sago including food very poor in protein. Sago flour protein content of only 0.7 g / 100 g, much lower than rice flour, corn, and wheat. If the terms of the levels of vitamins and minerals too, sago have lower levels when compared with other basic foodstuffs.
Because of the potential nutritional sago is not as complete and as good as any other staple food, sago should be consumed together with other materials that better levels of nutrition. The concept of diversification of food consumption as that which has been practiced by traditional communities Maluku and Papua. They combine sago with fish (as a source of protein) and a variety of vegetables (as a source of vitamins, minerals, antioxidants and dietary fiber).
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| Sago Making Process |
sago processing process is also fairly traditional. in Papua, people use very traditional equipment for processing sago.
in addition to being a staple food, sago is also processed into snacks, cakes, and various other processed.
Thank you.
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