Description
Description:
Tapioca is a starch obtained from the roots of the cassava plant, also called yucca or manioc. The long cylindrical roots range from about 2 to 8 inches in diameter, and 18 to 48 inches in length. They grow in clusters weighing from 5 to 30 pounds and have a tough brown skin, which when peeled, reveals a crisp white flesh. The roots are dried and then baked or boiled before being grounded into flour. Tapioca flour is clean white in colour, with a bland flavour.
Benefits:
- Tapioca flour (starch) is used as a thickening agent, much like corn starch.
- Tapioca starch is a popular choice for soups, fruit fillings, glazes, custards and sauces, especially if they are to be frozen.
- For frozen sauces, use 2 teaspoon of tapioca flour to replace 1 tablespoon of wheat flour. Tapioca starch can be safely used by people on low-sodium or gluten-free diets.
Ingredients:
| NUTRITION FACTS PER 100 G | AMOUNT | % DAILY VALUE |
|---|---|---|
| Calories | 350 | – |
| Fat | 0 g | 0% |
| Saturated | 0 g | 0% |
| +Trans | 0 g | % |
| Cholesterol | 0 mg | – |
| Sodium | 5 mg | 0% |
| Carbohydrate | 88 g | 29% |
| Fibre | 1 g | 2% |
| Sugars | 0 g | – |
| Protein | 0 g | – |
| Vitamin A | – | 0% |
| Vitamin C | – | 0% |
| Calcium | – | 4% |
| Iron | – | 2% |
Suggested use:
Product should be stored in a dry, cool place at a temperature below 20°C. Optimum shelf life is 1 year.
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