Sago / Sabudana / Sago Pith / Tapioca Pearls

Sago from Tapioca Starch

Sago or Sabudhana (in hindi) has its history for more than 70 years, which is a basic food in the west, middle and northern states of India. Made out of Tapioca Starch, Sago is one of the high starch and high energy nutrient food of all its kind.

Sago is a starch derived from the pith of the sago palm. It's processed into sago flour, slightly coarser sago meal or pearl sago - small grains similar to tapioca. It's used in baking, to make puddings or as a thickener for desserts. Ref: http://www.bbc.co.uk/food/sago

The Process of making Sago

Sago is produced from Tapioca Roots under various processes. It has been said that, Sago processing is the most critical food processing of all kinds. The Tapioca roots have its cultivation mainly in South India and thats why Salem, Tmailnadu, happens to be the Trade hub.

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Our Products Range

Normal Sago (Milk White):
Regular Sago (Milk White Color, 4-5mm size of a Black Pepper)
Mothi Sago (Milk White Color, 2-3mm size of a Mustard)

Nylon* Sago (Glassy):
(Ceylon) Nylon* Sago (Glassy Semi-Transparent, 2-3mm size of a Mustard)
(Pearl) Nylon* Sago (Glassi Semi-Transparent, 5-6mm size of a Pearl)

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Note: * "Nylon" is a traditional term used for product made out of Steam Ovened Sago Production, based on its look, and it does not refer to any kind of synthetic element or product.

Health Facts:

  • Sago, which is also known as sabudana, is a starchy substance common to Indian cuisine. These pearls are commonly used as energy-boosting ingredients in soups, puddings, smoothies, side dishes and main courses. Sago is not a low-calorie food, nor is it a good source of protein and fiber.
    • Sago is high in Carbohydrate content. Carbs fall into the category of macronutrients, which the body needs in copious amounts for energy and brain function. A 100-gram serving contains nearly 86 grams of carbs. The recommended daily intake of these macronutrients is 45 to 65 percent of total calories.

    • Protein is another macronutrient, but it has a slightly different purpose in the body. It is used for the preservation of all connective tissue, aids with wound healing and helps boost immunity. The recommended intake is 46 grams a day for women aged 19 to 70 and 56 grams a day for men in this same age range. A serving of 100 grams of sago contains less than 0.5 gram of protein.

    • Fat is the last of the three macronutrients. Although fat is much maligned for its detrimental effects on the body, it's mainly saturated fat that you need to worry about. A high intake is known to promote high cholesterol and heart disease. Sago contains a very low amount of total and saturated fat. A 100-gram serving has only 0.2 gram of total fat and 0.1 gram of saturated.

    • Sago is high in Calories. One gram of carbs has 4 calories, which is a big contributor to the overall amount. A 100-gram serving of sago accounts for 350 calories.

    • Sago does not contain many Vitamins and Minerals, but it does have some. A 100-gram serving gives you 7 percent of your daily allowance. This mineral, which is found in plentiful amounts in animal products, helps deliver oxygen through the blood. Sago also contains small amounts of calcium, copper, potassium and sodium. With the exception of copper, these are electrolyte minerals, which help with muscle contractions and water balance.

    • The highest Fiber foods include whole grains, fruits, vegetables, beans, nuts and seeds. Sago does not belong to any of these categories, and its fiber content reflects that. A 100-gram serving contains less than 1 gram.

    Reference: http://healthyeating.sfgate.com/sago-nutrition-1395.html