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 unsuited for other forms of agriculture, so sago cultivation is often the most ecologically appropriate form of land-use and the nutritional deficiencies of the food can often be compensated for with other readily available foods. Sago starch can be baked (resulting in a product analogous to bread, pancake, or biscuit) or mixed with boiling water to form a paste. It is a main staple of many traditional communities in New Guinea and Maluku in the form of papeda, Borneo, South Sulawesi (most known in Luwu Regency) and Sumatra. In Palembang, sago is one of the ingredients to make pempek. In