Tapioca is a pure starchy food product extracted from the tube-shaped cassava root. Cassava is a crop harvested in tropical and subtropical regions.
Tapioca is a gluten-free food, so it gained popularity as a substitute for wheat flour in various food products such as baking, snacks, and as a staple diet.
After the extraction of starchy liquid from the cassava root, the water present in it is allowed to evaporate. After evaporation, tapioca powder remains. We can mold this fine powder into flakes or pearls. Pearls are the most common form used for consumption.
Before consumption, we should soak or boil these pearls or flakes as they lack moisture. We can consume tapioca in various ways by:
Although tapioca is a pure starch still it has some health benefits:
Combining tapioca flour with other gluten-free flour (almond or coconut flour) improves its nutritional value.
Resistant starch also lowers blood sugar spikes after meals and improves our metabolism.
To enhance the nutrient value of tapioca flour, we can fortify it with more nutrient-dense flour (soybean or almond flour). It is a versatile ingredient as we can add it to various dishes. We can add tapioca flour in soup and sauces as it provides a silky appearance without altering the original taste of dishes. Bubble tea and pudding are famous tapioca pearl dishes.
Though tapioca lacks any significant nutritional benefit, it can be a food choice for people who need to avoid gluten or wheat.
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