Sago
Sago is an edible starch extracted from the pith of tropical palm stems, especially the sago palm (*Metroxylon sagu*).
Sago is an edible starch extracted from the pith of tropical palm stems. It has long been a staple food in parts of Southeast Asia and Melanesia.
What it is
Sago is a starch obtained from the inner pith of certain tropical palms, most commonly the sago palm (Metroxylon sagu). The pith is removed, washed, and processed to separate the starch, which is then sold as flour, flakes, or pearls.
Why it matters
For centuries, sago has been a traditional staple carbohydrate in parts of Indonesia, Malaysia, Papua New Guinea, and other regions. It is used in porridge, noodles, crackers, puddings, and bread, providing a key energy source in local diets.
Key details
Sago is primarily carbohydrate and low in protein, fat, fibre, and most micronutrients. It is naturally gluten-free. In cooking, it serves as a thickener and is also used in pearl form for desserts and drinks.
In short
- Sago is a starch from the pith of tropical palms, mainly the sago palm.
- It is a traditional staple carbohydrate in Southeast Asia and Melanesia.
- It is low in protein, fat, and fibre, but provides energy.
- It is used in various foods as a thickener and in pearl form.
Sago is found in Canadian groceries and used in some desserts and specialty foods, but it is not a traditional Canadian staple.
Quick questions
What is sago made from?
Is sago a grain?
Is sago nutritious?
Sources
- Healthline — https://www.healthline.com/nutrition/sagoSupports: Definition of sago as starch from tropical palms; nutritional profile; common source *Metroxylon sagu*.
- Encyclopaedia Britannica — https://www.britannica.com/topic/sagoSupports: Definition of sago as food starch prepared from palm trunks and main source being *Metroxylon sagu*.
- Wikipedia — https://en.wikipedia.org/wiki/SagoSupports: General description of sago, traditional staple use in Southeast Asia and Melanesia, and source palm species.
- ScienceDirect Topics — https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/sagoSupports: Broad definition of sago as edible starch from pith-like center of several palms, including *Metroxylon sagu*.
- Slow Food Foundation — https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/tepung-sagu-sago-starch/Supports: Traditional uses of sago in Indonesia and food applications such as papeda, biscuits, noodles, soups, crackers, puddings, and bread.