sago
Pronounced:SAY-goh
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A starch extracted from the sago palm (and other tropical palms) that is processed into flour, meal and pearl sago, which is similar to tapioca. South Pacific cooks frequently use sago for baking and for thickening soups, puddings and other desserts. In India it's used as a flour and in the US it's occasionally used as a thickener.
Ingredient
Season: available year-round
| Nutrition Facts | ||
|---|---|---|
| Calculated for 1 | ||
| Calories 15246 | ||
| Calories from Fat | (%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | % | |
| Saturated Fat 0.0g | % | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | % | |
| Sodium 0mg | % | |
| Potassium 0mg | % | |
| Total Carbohydrate 0.0g | % | |
| Dietary Fiber 0.0g | % | |
| Sugars 0.0g | ||
| Protein 0.0g | % | |
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