Sago is mainly extracted from Metroxylon sagu, or sago palm, which is native to many parts of the world, including Indonesia, Malaysia, the Philippines, and Papua New Guinea.
Sago is almost pure starch, a type of carb. It only contains small amounts of protein, fat, and fiber and lacks many vitamins and minerals.
It’s naturally gluten-free and suitable for those on grain-free diets.
Sago provides antioxidants and resistant starch, and it may be linked to health benefits, including reducing your risk factors for heart disease and improving exercise performance.
Sago can be eaten mixed with water, used as flour in baking, or as a thickener. Sago pearls are commonly used in dessert dishes.
