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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, raw arrowroot is very healthy. It's a highly digestible starch, naturally gluten-free, and a good source of B-vitamins like folate. It also contains resistant starch, which supports gut health by acting as a prebiotic.
Per 100g, raw arrowroot contains approximately 65 calories, 0.2g protein, 13.4g carbohydrates, and 0.1g fat. It's primarily a source of easily digestible carbohydrates and provides essential B-vitamins.
Yes, raw arrowroot is excellent for digestion. Its highly digestible starch can be soothing for the digestive system, making it suitable for infants and those with sensitive stomachs. It also contains resistant starch, which acts as a prebiotic to support beneficial gut bacteria.
Yes, raw arrowroot is naturally gluten-free. This makes it an excellent and safe alternative for individuals with celiac disease, gluten sensitivity, or those following a gluten-free diet.
While naturally low in fat and protein, raw arrowroot is relatively high in carbohydrates (13.4g per 100g). Therefore, it should be consumed in moderation by individuals managing blood sugar levels or those on strict low-carb or ketogenic diets.
While the raw root can be consumed, it is more commonly processed into a flour or starch for culinary use. Cooking or processing helps break down the starches, making them more palatable and easier to digest, especially when used as a thickener.
Raw arrowroot is most often processed into a fine powder or starch, which is then used as a thickening agent in sauces, gravies, fruit pies, and glazes. It creates a clear, glossy finish and is preferred over cornstarch for acidic foods or those that will be frozen.
raw arrowroot is a versatile ingredient found in cuisines around the world. With 65 calories per 100g and 0.2 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →The raw arrowroot tuber itself has a mild, somewhat starchy, and slightly earthy flavor. When processed into a starch and used in cooking, it is largely flavorless, allowing it to thicken dishes without altering their taste.
Whole, raw arrowroot tubers should be stored in a cool, dark, and dry place, similar to potatoes or other root vegetables. They can also be refrigerated in a paper bag to extend their freshness for a few weeks.
When selecting raw arrowroot tubers, look for firm, smooth roots that are free from blemishes, soft spots, or mold. They should feel heavy for their size and have an intact skin, indicating freshness.