Cycas is the plant from which sago is obtained among the given options. Sago is a starch extracted from the pith of cycad stems, traditionally processed after removing toxins.​

Question Solution

The correct answer is Cycas. This gymnosperm yields sago through extraction from its starchy trunk pith, a process involving grinding, washing, and detoxification, unlike commercial sago from Metroxylon palms.

Option Analysis

• Gnetum: Incorrect. A gymnosperm vine yielding edible fruits and seeds, but no starchy pith for sago production; fibers used in ropes instead.

• Pinus: Incorrect. Pine trees produce resin, timber, and seeds (pine nuts), with no pith-based starch extraction for sago.

• Cycas: Correct. Cycas species (cycads) contain starch-rich pith in stems, roots, and seeds; after toxin leaching (cycasin), it yields sago similar to palm sago.

• Ginkgo: Incorrect. Ginkgo biloba provides edible seeds and leaves for medicine, but lacks the pithy starch source needed for sago.

Introduction to Sago from Cycas

Sago obtained from Cycas makes this gymnosperm a key starch source in traditional diets and exams. Unlike palm sago, cycad pith requires toxin removal but yields nutritious pearls for puddings and staples. Botany students note its unique role among non-flowering plants.​

Sago Extraction Process

Cycas trunks are cut, pith grated to flour, soaked, and washed repeatedly to remove neurotoxins like cycasin. The settled starch dries into sago granules, ready for cooking—each plant yields hundreds of kilograms.

Why Cycas, Not Others?

Gnetum and Ginkgo lack starchy pith; Pinus offers cones, not edible starch. Only Cycas matches sago’s botanical profile in gymnosperms, though Metroxylon palms dominate commercially.​

Uses and Nutritional Value

• Food: Tapioca-like pearls in Asia-Pacific cuisines.

• Industrial: Thickener, gluten-free flour.
  Rich in carbohydrates, it’s a survival food post-toxin processing.​