Sago is a starch made from tapioca root milk. In Hindi, sago is known as sabudana and in Latin America it's called yuca, manioca or rumu, according to SabuIndia.com.
Sago is used to make puddings and soups in Indian culture. Since sago is rich in carbohydrates, it can give the body energy. Sago can also be used as thickener for gravies, and the flour from sago can be used to prepare flat breads. Sago is often mixed with milk, peanuts and vegetables to create an Indian dish called sabudana khichdi. According to Veg Recipes 4 U, sago is low in protein and calcium and doesn't contain essential vitamins and minerals.