Most of us have always considered Sabudana to be a vrat food, but do you know what it is and how it is extracted?

Surprisingly, Sabudana has always been such an underrated food.

Sabudana, also known as Sago, saksak, Rabia, and sagu, is a starch produced from the pith or spongy core of tropical palm trees. It has been a staple for people living in tropical places for centuries.

Sabudana has recently become popular among fitness enthusiasts due to its remarkable health advantages. It is consumed in a variety of ways across the globe. Some prepare it as oatmeal, Khichdi, pancakes, rolls and fries. However, Sabudana is sold commercially as pearls, making it easy to cook.

How is Sabudana Extracted?

Sabudana is extracted from Metroxylon palms by splitting open the stem of a young, unripe tropical tree and removing the pith in the form of a fibrous residue, which is then crushed and kneaded to liberate the starch and then ground into a powder.

The starch is extracted from this powder by kneading it in water over a cloth or sieve. The starch-containing water goes through the container in which the starch settles. This process is done after several times of washing and cleaning the pith extract. The settled starch extracts are washed multiple times before being used for cooking.

Why Sabudana is considered good for Fasting?

Sabudana is a full starch and a pure source of carbohydrates. However, it contains very little protein, fat, and fibre and is devoid of many vitamins and minerals. Approximately 100 grammes of sabudana contains 332 calories.

What makes it healthy is its gluten-free composition and high natural carbohydrate content. This is why this natural grain has traditionally been used in our religious fasts.