Tapioca Starch Nutrition Benefits and Facts

Nutritional summary

Tapioca starch is a gluten-free carbohydrate source derived from cassava, making it a functional alternative for individuals with celiac disease or gluten sensitivity .
Because it is often unfortified and highly refined, relying on tapioca starch as a primary flour substitute can lead to a diet lower in iron, folate, and dietary fibre compared to whole-grain alternatives .
In its standard form, tapioca has a high glycaemic index (a measure of how quickly a food raises blood sugar) because it is rapidly digested into glucose .
During cooking, tapioca starch swells and thickens at lower temperatures than cereal starches like maize or wheat, which allows it to create viscous textures more quickly .
Modified versions of the starch, such as tapioca resistant maltodextrin, are engineered to resist digestion in the small intestine, which can help lower the blood sugar and insulin response after eating .

Interesting fact

Unlike cereal starches, tapioca can withstand long cooking times and freezing without losing its thickening power or breaking down into a watery consistency.

Standout nutrients

EPIC

SOURCE

Starch/Glycogen

EPIC

SOURCE

Available carbohydrates

ELITE

SOURCE

Energy (kJ)

ACE

SOURCE

Energy (kcal)

359

kcal per 100g

Protein0.40g

Fat0.10g

Carbs95.0g

Fiber0.40g

Seasonality

Not available

Diet

VeganVegetarianPescatarianGluten FreeDairy FreeLow FodmapPaleo

Sustainability

Lighter footprint

Cassava is a resilient crop requiring minimal water, though processing energy varies.

Confidencemedium

Storage

Airtight Container

1–2 years

Store in a cool, dry place to prevent clumping.

Keep Dry

1–2 years

Flavour

Data & Sources

Harmonized from 1 validated source

McCance & Widdowson

1 contributing source food

Claim citations

Vegetables and Glycemic Index: Exploring Their Correlation and Health Implications - PMC

[4]pmc.ncbi.nlm.nih.gov

Tapioca Resistant Maltodextrin as a Carbohydrate Source of Oral ...

[5]pmc.ncbi.nlm.nih.gov

Role of polysaccharides in food, digestion, and health - PMC

[6]pmc.ncbi.nlm.nih.gov

Attenuation of glycaemic and insulin responses following tapioca ...

[7]pmc.ncbi.nlm.nih.gov

Alignment of the Current Food Packages with Dietary Guidance, Special Dietary Needs, and Cultural Eating Practices or Food Preferences - Review of WIC Food Packages - NCBI Bookshelf

[8]www.ncbi.nlm.nih.govncbi.nlm.nih.gov

Gluten: A Benefit or Harm to the Body? • The Nutrition Source

[10]nutritionsource.hsph.harvard.edu

Coverage

Nutrients

FoodCompass

1.0

Version

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