Sago remains highly toxic after washing. In Brazil, sago is extracted from cassava root, in what is known in English as tapioca pearls. It is usually mixed with wine and then served as a dessert. Sago from "Metroxylon" palms is nearly pure carbohydrate and has very little protein, vitamins, or minerals. 100 grams of dry sago typically comprises 94 grams of carbohydrate, 0.2 grams of protein, 0.5 grams of dietary fiber, 10 mg of calcium, 1.2 mg of iron and negligible amounts of fat, carotene, thiamine and ascorbic acid and yields approximately 355 calories. Sago palms are typically found in areas
Sago pink, yellow, green, etc. When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used in Indian, Bangladeshi and Sri Lankan cuisine in a variety of dishes and around the world, usually in puddings. In India, it is used in a variety of dishes such as desserts boiled with sweetened milk on occasion of religious fasts. In India, "Tapioca Sago" is considered an acceptable form of nutrition during periods of fasts for religious purposes or for infants or ill persons. In the UK, both sago and tapioca have long been used in sweet milk puddings.