Culture & Lifestyle • Food

Sago

Sago is an edible starch extracted from the pith of tropical palm stems, especially the sago palm (*Metroxylon sagu*).

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Sago is an edible starch extracted from the pith of tropical palm stems, especially the sago palm (Metroxylon sagu). It has long been a staple food in parts of Southeast Asia and Melanesia and is used in foods such as porridge, noodles, puddings, and pearl-like granules. In Canada, sago is found in some grocery stores and used in desserts and specialty foods, though it is not a traditional Canadian staple.

Definition

Sago refers to edible starch extracted from the inner pith of certain tropical palm trunks. The best-known source is the sago palm, Metroxylon sagu.

Traditional uses

In many tropical regions, sago has served as a staple carbohydrate food for centuries. It is commonly prepared as porridge, cakes, noodles, and other starch-based dishes.

Nutritional profile

Sago is composed mostly of starch, so it supplies energy but contains little protein, fat, fibre, vitamins, or minerals unless fortified or combined with other ingredients.

Processing and forms

The palm pith is removed, washed, and processed to separate the starch. The final product may be sold as flour, flakes, or small pearls used in cooking.

Key facts

Sago is a starch prepared from the pith of several tropical palms, especially Metroxylon sagu.
It is primarily a source of carbohydrates and is naturally low in most other nutrients.
Sago has been an important traditional staple food in parts of Southeast Asia and Papua New Guinea.
It is used in cooking as a thickener and in products such as porridge, noodles, crackers, puddings, and bread.
Sago is sometimes sold in pearl form, which is used in desserts and drinks.

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Canadian context

Sago is found in Canadian groceries and used in some desserts and specialty foods, but it is not a traditional Canadian staple.

Frequently asked questions

What is sago made from?

Sago is made from starch extracted from the pith of tropical palm stems, especially the sago palm.

Is sago a grain?

No. Sago is a starch, not a grain, seed, or cereal crop.

Where is sago traditionally eaten?

It has been a traditional staple in parts of Indonesia, Malaysia, Papua New Guinea, and other areas of Southeast Asia and Melanesia.

What is sago used for in cooking?

It is used as a thickener and in foods such as porridge, puddings, noodles, crackers, bread, and pearl-based desserts.

Is sago nutritious?

Sago provides energy mainly as carbohydrate, but it is low in protein, fibre, and most micronutrients.

Is sago gluten-free?

Sago starch is naturally gluten-free.

References

Healthline — https://www.healthline.com/nutrition/sago
Supports: Definition of sago as starch from tropical palms; nutritional profile; common source *Metroxylon sagu*.
Encyclopaedia Britannica — https://www.britannica.com/topic/sago
Supports: Definition of sago as food starch prepared from palm trunks and main source being *Metroxylon sagu*.
Wikipedia — https://en.wikipedia.org/wiki/Sago
Supports: 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/sago
Supports: 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.