The key difference between tapioca and sago is that tapioca is made with starch from cassava roots whereas sago is an edible starch made from the pith of the array of tropical palm trees.
Tapioca is rich in carbohydrates and low in vitamins, proteins and minerals. It is mainly used in Indian cooking. Sago is also used in making various food items in addition to textile production.
What is Tapioca?
Tapioca is extracted from the storage roots of the cassava plant. It is a perennial shrub suitable for the hot weather of tropical lowlands. The plant was introduced by the Portuguese to Asia, Africa, and the West Indies. The name tapioca was derived from the Tupi language word ‘tipi’óka’, which means ‘sediment’ or ‘coagulant’, which refers to the curd-like starch sediment that is obtained in the extraction procedure. This tree is native to the north and central-west regions of Brazil, but it has now spread to South America.
Tapioca is a staple food in many tropical countries. It is rich in carbohydrates but low in vitamins, proteins and minerals. It is also used as a thickening agent when making various food items like soups, pie fillings, stews, puddings and baking goods. Tapioca pudding, as well as bubble tea drinks that are made using tapioca balls, are world-famous. These tapioca balls are chewable and come in various colours, sizes, and flavours. But, these colours and flavours are often artificial. Usually, they are neutral-tasting because of starch. They are also used in Indian cooking.
Since tapioca starch is gluten-free, it is largely used to make gluten-free food items and in chewy candies. It is also used as a stabilizer and binder in making food items like chicken nuggets. In Southeast Asia, tapioca is available as cooked tapioca balls, but in other areas, it is sold in the dried form and needs to be boiled before use.
What is Sago?
Sago is extracted from the pith of tropical palm tree stems. It is the staple food for the people in New Guinea and Moluccas. The Southeast Asian region, especially Indonesia and Malaysia, are the largest sago suppliers. They transport sago to North America and Europe in large quantities. Sago can be eaten in various forms like mixing with boiling water, rolling into balls and as pancakes. Sago is often white in colour.
They are used in making fish sausages, noodles, steamed puddings, biscuits, pancakes, and white bread. Sago is also used in textile production. It is used to treat fibre in a process known as sizing.
What is the Difference Between Tapioca and Sago?
The key difference between tapioca and sago is that tapioca is made with starch from cassava roots while sago is an edible starch that is made from the pith of tropical palm trees. Moreover, tapioca is available in a variety of colours, whereas sago is typically white.
The following table summarizes the difference between tapioca and sago.
Summary – Tapioca vs Sago
Tapioca is extracted from the starchy root of the cassava trees. It is used in making stews, pie fillings, soups and baking various food items. Tapioca balls are used in making bubble tea. These tapioca balls come in various flavours and colours. Tapioca is the staple food in many tropical countries. Sago is extracted from the inner part of the stem of tropical palm trees. It is white in colour. It is a staple food in New Guinea and Moluccas, and Indonesia and Malaysia are the key exporters of sago to Europe and America. This is used in making food items like pudding, biscuits, and white bread. Thus, this is the summary of the difference between tapioca and sago.
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