Benefits of Sago, Ranging from Staple Food to the Textile Industry

Sago is a staple food for people in eastern Indonesia, especially in Papua and Maluku. This food is obtained from processing tropical palm tree trunks or sago Metroxylon. Aside from being a main food, sago can also be used as an ingredient for making a variety of delicious snacks. Sago flour, for example, can be processed into balls, pasta, or pancake cakes. In addition, sago can also be processed with other ingredients to form a pudding cake. Nutrient Content in Sago Sago is one of the staple foods of people in Indonesia, and has good nutrition for the body. This is because the nutritional content in sago is relatively complete. In sago, there are quite a lot of carbohydrates. In addition, this material also has protein, vitamins, and minerals, although the amount is not much. In 100 grams of dried sago, there are 94 grams of carbohydrates, 0.2 grams of protein, 0.5 grams of fiber, 10 mg of calcium, and 1.2 mg of iron. Calories produced 100 grams of sago is 355 calories. Althou
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