Tapioca is a starch extracted from cassava root.
It consists of almost pure carbs and contains very little protein, fiber or nutrients.
Tapioca has become popular recently as a gluten-free alternative to wheat and other grains.
What is it used for?
Tapioca is a grain and gluten-free product that has many uses:
+ Gluten and grain-free bread: Tapioca flour can be used in bread recipes, although it’s often combined with other flours.
+ Flatbread: It’s often used to make flatbread in developing countries. With different toppings, it may be used as breakfast, dinner or dessert.
+ Puddings and desserts: Its pearls are used to make puddings, desserts, snacks or bubble tea.
+ Thickener: It can be used as a thickener for soups, sauces and gravies. It’s cheap, has a neutral flavor and great thickening power.
+ Binding agent: It’s added to burgers, nuggets and dough to improve texture and moisture content, trapping moisture in a gel-like form and preventing sogginess.
With nutrition value of tapioca (Carbohydrate 30%, Calories 18%, Dietary Fiber 4%), it brings many health benefits for us:
+ Aid in healthy weight gain
+ Aids in digestion
+ Help to enhance energy levels
+ Reduce risk of Alzheimer’s disease
+ Help to protect and develop bones
+ Beneficial in improving blood circulation
+ Reduce risk of cardiovascular disorders
+ Useful for muscle growth and development