Manioca or tapioca is a plant originating from Central and South America, yet is now also cultivated across large areas in Asia and Africa. They mainly use the bulbous roots of the plant which is the most significant source of carbohydrates in the world after rice and corn.
In its raw form, tapioca root is not suitable for human consumption, yet after processing, the products available in stores can be used without any problems. It is mainly used in a powder or pearl format, yet it is also be used to make animal feed and, due to its high starch content, it is also used as a raw ingredient in fabric and paper production. Oddly enough, it’s also used to make glue and alcohol as well as playing an important role in biofuel production.
In some countries, the leaves of the plant are eaten as well, as they contain a much wider range of nutrients than its root.
Tapioca starch is used in South America to make unleavened flatbread. It is often used in flours, for example mixed with various seed flours. As it is gluten-free, it is often used in dishes for those with coeliac disease.
Significance, effects:
Tapioca starch only contains carbohydrates (starch). Its vitamin and mineral content is not particularly significant. It is low in sodium.
Gluten-free
Use:
Tapioca starch is a tasteless, odorless, white powder and is suitable for making dishes of any flavor, sweet or savory. It is also superb for smooth, vegetables stews with no grittiness.
Gluten-free breads and pastries made with tapioca starch have a more pleasant consistency and are more reminiscent of normal baked goods.
Ingredients: tapioca
Nutritional value (per 100 g):
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Energy:
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1456 kJ / 348 kcal
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Fat:
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0.03 g
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- of which, saturated fats:
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0 g
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Carbohydrates:
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87 g
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- of which, sugar:
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0 g
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Protein:
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0.05 g
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Salt:
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0.22 g
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Keep in a cold, dry place!
Country of origin: Thailand
