Sago is also known as Sago, a specialty of Indonesia. Sago is made from tapioca flour, wheat starch, and cereal flour, and some are made from starch extracted from the palm plant. It is a processed rice, shaped like a pearl. There are three kinds of small sago, sago and sago, which are often used to make porridge and snacks. Sago is the main component of starch, there is warm spleen, spleen and stomach weakness, and indigestion efficacy. Sago also has the function of restoring the skin's natural moisture. So Sago is very popular with people, especially women.
The effect and role of sago
Spleen, Bufei, Huayu
Sago has the functions of strengthening spleen, invigorating the lungs, and removing blood stasis. It has the function of treating spleen and stomach and indigestion. Sago also has the function of restoring the skin's natural moisturization. Therefore, sago glutinous rice is very popular with people, especially women.
Simi's nutritional value
Sago is almost pure starch, containing 88% of carbohydrates, 0.5% of protein, a small amount of fat and traces of vitamin B.
Who is suitable to eat sago (Note for eating sago)
suitable for majority of the people
1, suitable for physical weakness, postpartum recovery period, indigestion, Shenpi fatigue of human consumption;
2, suitable for lung deficiency, tuberculosis, cough and sputum consumption;
3, people with diabetes should not eat.