tapioca pearls
Also known as: sabudana, boba, tapioca balls, manioc pearls, cassava pearls, javvarisi
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Also known as: sabudana, boba, tapioca balls, manioc pearls, cassava pearls, javvarisi
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, they can last for up to one year.
No, tapioca pearls are made from cassava root starch, while true sago pearls are made from the pith of sago palm trees, though they are often used interchangeably in recipes.
It is not recommended to freeze cooked pearls as they lose their chewy texture and become gritty or mushy upon thawing.
They should be translucent all the way through. If there is a white opaque center, they need more cooking or soaking time.
Arrowroot starch pearls or small pasta like acini di pepe can work in puddings, though the texture will differ.
Tapioca is very high in calories and carbohydrates with little fiber or protein, so it should be consumed in moderation if weight loss is a goal.
This happens if you use hot water or scrub them too hard. Always use room temperature water and a gentle rinsing motion.
No, they are almost entirely made of starch and are very high in carbohydrates, making them unsuitable for a ketogenic diet.
Rinse them immediately under cold running water after draining to remove excess surface starch, then toss with a little oil or sugar syrup.
tapioca pearls 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.
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