tapioca
Also known as: tapioca starch, tapioca flour, cassava starch
Loading...
Also known as: tapioca starch, tapioca flour, cassava starch
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A rustic and comforting Kerala dish made from mashed tapioca, cooked with fragrant coconut, and seasoned with a simple tempering. A hearty staple, perfect as a main meal or snack.
Experience the authentic taste of Kerala with these incredibly crispy, homemade tapioca chips. Thinly sliced cassava, deep-fried to golden perfection and seasoned using a traditional method, makes for an irresistible and addictive snack.
A hearty, one-pot meal from Kerala where tender tapioca and spicy beef masala are cooked together into a delicious mash. A truly rustic and flavorful dish, perfect for a satisfying lunch or dinner.
A comforting and hearty Kerala dish made from mashed tapioca and a fragrant coconut-chili paste. It's a rustic classic, often enjoyed with spicy fish curry or as a standalone meal.
Tapioca is a healthy carbohydrate source for those needing quick energy or a low-sodium diet. While it is easy to digest and gluten-free, it is low in protein, fiber, and essential vitamins, so it should be paired with nutrient-dense foods for a balanced meal.
Tapioca is calorie-dense and high in carbohydrates, containing approximately 358 calories and 88.69g of carbs per 100g. It contains almost no protein (0.19g) or fat (0.04g), making it a nearly pure starch.
Yes, tapioca is naturally gluten-free as it is extracted from the cassava root. It is a safe and popular alternative for individuals with celiac disease or gluten sensitivities in both baking and thickening applications.
No, tapioca is not keto-friendly. Because it consists almost entirely of carbohydrates (nearly 89g per 100g) and has very little fiber, it can cause a rapid spike in blood sugar and disrupt ketosis.
Tapioca flour is commonly used as a thickening agent for soups, gravies, and fruit pie fillings because it creates a clear, glossy finish. In gluten-free baking, it is used to provide a chewy texture and improve the structure of breads and cakes.
Tapioca has a very neutral, slightly sweet flavor profile. This lack of a strong taste makes it an ideal ingredient for both sweet and savory recipes, as it thickens dishes without altering the intended flavor of the other ingredients.
Yes, you can generally substitute tapioca flour with cornstarch in a 1:1 ratio for thickening. However, tapioca is better for dishes intended to be frozen, as it maintains its texture better than cornstarch when thawed.
tapioca is a versatile ingredient found in cuisines around the world. With 358 calories per 100g and 0.19 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Yes, tapioca is very gentle on the digestive system and is often recommended for people with Irritable Bowel Syndrome (IBS) or other digestive sensitivities. Its simple starch structure is broken down easily by the body.
Tapioca flour should be stored in an airtight container in a cool, dry, and dark place like a pantry. When kept away from moisture and heat, it can remain fresh and effective for up to two years.
Tapioca is generally not considered a weight-loss food because it is high in calories and lacks the fiber and protein needed to promote satiety. If you are trying to lose weight, it is best to consume it in small portions.
