The sago palm, Metroxylon sagu, is found in tropical lowland forest and freshwater swamps across Southeast Asia and New Guinea and is the primary source of sago.

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May 1, 2019 · Sago is a gluten-free, grain-free starch that can be used in baking, mixed with water, or added to desserts. But it has very little protein and few vitamins and minerals.

Sago, food starch prepared from carbohydrate material stored in the trunks of several palms, the main source being the true sago palm (Metroxylon sagu), which is native to the Indonesian archipelago.

6 days ago · Sago pearls (often cassava-based in the US) are a carb-rich, gluten-free food. Covers potential benefits like energy, fullness, and bone support, plus nutrition facts and simple recipes …

Apr 26, 2023 · Sago, with its unique texture, holds a special place in Filipino cuisine. Learn about its versatile culinary uses, potential health benefits, and a delicious array of Filipino recipes with this …

Feb 14, 2025 · Sago is a starchy extract derived from the pith of various tropical palm stems, prized for its neutral flavor and versatile culinary applications. Often used in desserts, porridges, and even …

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1 day ago · Cranford, NJ — Feb. 2, 2026 — Sago Health today announced its rebrand as TriVoca Health, marking an evolution in the company’s mission to elevate the voices that shape healthcare …

Jan 24, 2026 · What Is Sago Flour Made Of? A Botanical Perspective Sago flour originates from the spongy inner core (pith) of the trunk of the sago palm (Metroxylon sagu), a tropical palm native to …