Healthy Food Database
Tapioca
A flavourless root starch derived from the cassava plant, tapioca is often used to thicken foods and sweeten the flavour of baked goods. Whole tapioca pearls are similar to sago, and are often used to make a milky pudding eaten as a dessert.
Tapioca starch, also known as tapioca flour is a refined white flour produced from the dried cassava root and is often used in gluten-free baking goods to thicken, as well as in sauces, stews and Thai cooking.
Category: Grain
In Season:
all year
To Buy:
If making pudding, look for the whole tapioca pearls. To use as a thickener look for the tapioca starch or flour.
To Store:
Store in the fridge for freshness.
Tips & Tricks:
Cooking Tips:
Nutrition per 1 Cup:
Amines:
No information available
Monosaturated Fat , g:
0.0
Salicylates:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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