Grain
Sago
Sago is a starch from tropical palm pith (especially Metroxylon sagu), formed into pearls similar to tapioca but botanically distinct. It cooks into translucent, mild pearls for puddings, soups, and desserts across Southeast Asia and South Asia. Trade sometimes mislabels tapioca as sago; true sago palm starch has its own regional supply chains and culinary uses.
Also known as: Sagu, Sagu, Sago, Sabudana trade overlap
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.49 g
- Saturated Fat 0.54 g
- Trans Fat 0 g
- Monounsaturated Fat 0.5 g
- Polyunsaturated Fat 1.27 g
- Cholesterol 0 mg
- Sodium 5.19 mg
- Salt 0.01 g
- Total Carbohydrate 67.7 g
- Dietary Fibre 5.82 g
- Total Sugars 1.06 g
- Complex / starch 62.3 g
- Protein 10.4 g
- Water 12.5 g
- Energy 357 kcal
- Water 12.5 g
- Carbohydrates 67.7 g
- Sugars 1.06 g
- Monosaccharides 0.74 g
- Disaccharides 0.32 g
- Starch 62.3 g
- Amylose 15.6 g
- Amylopectin 46.7 g
- Digestible Starch 53 g
- Resistant Starch 6.23 g
- Fibre 5.82 g
- Soluble Fibre 2.04 g
- Insoluble Fibre 3.78 g
- Protein 10.4 g
- Plant Protein 9.83 g
- Fat 2.49 g
- Saturated Fat 0.54 g
- Monounsaturated Fat 0.5 g
- Polyunsaturated Fat 1.27 g
- Vitamins 66.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.34 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 4.51 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.28 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 32.7 µg
- Vitamin C 2 mg
- Vitamin E 0.86 mg
- Vitamin K 2.1 µg
- Minerals 284 mg
- Major Minerals 277 mg
- Trace Minerals 6.5 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.34 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 4.51 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.28 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 32.7 · vitamin-e: 0.86 · vitamin-k: 2.1 ·
Minerals
Sodium: 5.19 · Potassium: 236 · Calcium: 36 · Iron: 1.1 · Zinc: 0.4 · Iodine: 5 ·
Dry grains are starch-forward with bran fibre when whole; refining strips fibre and some minerals.
In the kitchen
Culinary partners and combinations that usually underperform with Sago.
Usually avoid with
Often clash in flavour or tradition
History
Sago palms were processed into staple starch by peoples of island Southeast Asia.
Sago became a trade starch across Malay and Melanesian maritime networks.
Colonial trade introduced sago pudding pearls to European pantries.
Tapioca often substituted for sago in global markets, blurring commercial naming.