Tapioca is a starch extracted from cassava root.
It consists of almost pure carbs and contains very little fiber or nutrients.
What Is Tapioca?
Tapioca is a starch extracted from cassava root, a tuber native to South America.
Tapioca is almost pure starch and has very limited nutritional value.
Dried Tapioca / Per 100g :355kcal（Protein 0g, Sugar 87.3g, Fibers 0.5g）
Boiled Tapioca/ Per 100g :62kcal l（Protein 0g, Sugar15.2g, Fibers 0.2g）
Tapioca is a dried product and usually sold as white flour, flakes or pearls.
How Is It Made?
Production varies by location, but always involves squeezing starchy liquid out of ground cassava root.
Once the starchy liquid is out, the water is allowed to evaporate. When all the water has evaporated, a fine tapioca powder is left behind.
Next, the powder is processed into the preferred form, such as flakes or pearls.
Pearls are the most common form. They’re often used in milk tea and desserts in Japan.
Because of the dehydration process, the flakes, sticks and pearls must be soaked or boiled before consumption.
They may double in size and become leathery, swollen and translucent.