Taking japonica rice and glutinous rice as the control, sago as the experimental material, the morphology of starch granules was observed, and the edible quality, cooking characteristics, physical and chemical properties and resistant starch content were studied. Results showed that the sago starch granules were ellipsoid and the size was larger than that of japonica rice and glutinous rice. Meanwhile, the starch granules of japonica rice and glutinous rice were polyhedral with smooth surface. The cooking quality and edible quality of sago were better than those of japonica rice and glutinous rice. The solubility and swelling power of the three kinds of flour increased with the increase of temperature, and sago flour were similar to those of glutinous rice flour, much higher than that of japonica rice flour. The water evolution rate of sago flour, japonica rice flour and glutinous rice flour were 61.01%, 51.17% and 19.71%, respectively, and the freeze-thaw stability of sago flour was lower than that of glutinous rice flour and japonica rice flour. The resistant starch content of sago (13.54%) was significantly lower than that of japonica rice (27.38%), and higher than that of glutinous rice (3.82%).