Sago
Sago
Sago (/ˈseɪɡoʊ/ or /ˈsɑːɡoʊ/) is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu.
Etymology
The word sago is derived from the Malay word sagu, meaning the same substance. The origin of the word is the Maluku Islands in Southeast Asia, where sago is a staple food.
Production
Sago is traditionally made by cutting open the trunk of a sago palm tree and extracting the soft pith which is then processed into sago flour. The flour is used in cooking as a thickener for soups and puddings, and is also used in the production of sago pearls.
Nutritional Value
Sago is high in carbohydrates and is a good source of energy. It is low in protein, vitamins, and minerals. However, it is often served with other foods that can provide these nutrients.
Related Terms
- Sago Palm: A type of palm tree from which sago is extracted.
- Sago Pearls: Small, round balls made from sago flour that are often used in desserts.
- Sago Pudding: A sweet dessert made from sago pearls.
See Also
- Tapioca: A starch extracted from cassava root, similar to sago.
- Rice: A grain that is the most widely consumed staple food for a large part of the world's human population.
External links
- Medical encyclopedia article on Sago
- Wikipedia's article - Sago
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