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It is a major staple food for lowland peoples of the Molucca Islands, where it is called saksak, Rabia andsagu and New Guinea. Type of flour, called sago flour, is made from sago. The largest sago comes from the East. Large quantities of sago are sent to Europe and North America for cooking. It is traditionally cooked and eaten in various forms such as rolled into balls, mixed with boiling water to form a paste, or as a pancake. Sago is often produced commercially in the form of "pearls". Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. [1] sago pearls are similar in appearance to tapioca pearls and the two in some of the dishes can be used interchangeably. From sago Palms live in almost 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 fiber, 10 mg 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 located in areas not suitable for other forms of agriculture, so sago cultivation is often the most ecologically appropriate form of land use, and nutritious foods can often be offset with other available foods.