✦ Almost pure starch
✦ Gluten-free thickening agent
✦ Transparent pearls when cooked
✦ Mild neutral flavour
Sago is a starch extracted from the pith of tropical palm trees, primarily the sago palm. Like arrowroot and tapioca, it is almost pure starch — very low in protein, fat, fibre, and micronutrients. It is used to make sago puddings, pearl soups, and as a binding or thickening agent across South and Southeast Asian cuisines.
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Preparation note
Sago pearls must be soaked then simmered until translucent (15-25 minutes). They thicken further on cooling; add a little extra liquid if making a pourable consistency dish.
Sources:
CoFID 2021
Where Sago, raw Stands Out
Macronutrients per 100g
1,515
kJ
Energy
0.20
g
Protein
94.0
g
Carbs
0.50
g
Fibre
0.20
g
Fat
0.10
g
Saturates
0.01
g
Salt
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Phosphorus | 29.0 mg | 4% | |
| Chloride | 13.0 mg | 2% | |
| Calcium | 10.0 mg | 1% | |
| Potassium | 5.00 mg | 0% | |
| Magnesium | 3.00 mg | 1% | |
| Iron | 1.20 mg | 9% | |
| Copper | 0.030 mg | 3% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin C | 0.000 mg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Vitamin A (RAE) | 0.000 µg | 0% | |
| Monounsaturated fat | 0.100 g | — | |
| Trans fat | 0.000 g | — | |
| Fructose | 0.000 g | — | |
| Sucrose | 0.000 g | — | |
| Cholesterol | 0.000 mg | — | |
| Beta-carotene | 0.000 µg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% |
* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.
Phytochemicals
Isoflavonoids
Isoflavonoids (total)
0.000 mg / 100g
USDA Isoflavone DB 2.1 (2015); NDB_No 99542
Isoflavonoids
Genistein
0.000 mg / 100g
USDA Isoflavone DB 2.1 (2015); NDB_No 99542
Isoflavonoids
Daidzein
0.000 mg / 100g
USDA Isoflavone DB 2.1 (2015); NDB_No 99542
Why are some phytochemicals missing? Nutriofia tracks over 50 bioactive plant compounds — including allicin, betanin, glucosinolates, lignans, and polyphenols — but comprehensive measurement data simply doesn't exist yet for most foods. Unlike vitamins and minerals, phytochemical analysis is still an active area of food science research. When a compound doesn't appear here, it means no published measurement exists for this food, not that the food lacks it. We update our database as new data becomes available.
Primary data source for this entry:
McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID 2021), Public Health England. Source record tag: CoFID 2021.
Phytochemical data: USDA Flavonoid Database Release 3.3 (2018) and published analytical literature as indicated on each compound.
All values are per 100g fresh weight unless stated.
% Daily Values based on EU Nutrient Reference Values (NRVs) per Regulation (EU) No 1169/2011.
Nutriofia is a research and information resource — nothing on this page constitutes medical advice.
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