Sabudana, also known as tapioca pearl or sago, is a starch extracted from the roots of the tapioca plant and processed into small, pearl-like spheres. Here are some details about sabudana:
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Nutrition
Sabudana is high in carbohydrates, calories, and resistant starch, and is also a good source of protein, vitamin K, calcium, and potassium.
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Uses
Sabudana is a popular ingredient in Indian dishes like sabudana khichdi and kheer. It can also be used as a thickener in soups, sauces, and drinks, or added to breads and cakes for texture.
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Health benefits
Sabudana is gluten-free and can be a good substitute for wheat-based products. It can help with digestion, strengthen bones, and treat anemia. However, people with diabetes should avoid sabudana because it can cause blood sugar levels to rise.
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Preparation
Sabudana should be soaked in water or boiled before eating.
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Storage
Sabudana can be kept in an airtight container for two to three years. To prevent moisture and maintain quality, it should be exposed to sunlight for 15 minutes per month.
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Origin
Sabudana is native to Asia, South America, and Africa, where tapioca roots grow easily.
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History
Sabudana was first seen in India in the 1800s, but it didn’t become popular until after World War II.
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