starch
Tapioca Starch
Tapioca Starch is a starch, recorded here in 2 forms: tapioca starch, sour, fermented (polvilho azedo). It is plant-derived, so it rules out no diet on its own.
Tapioca starch · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 358 kcal |
| Protein | 0.2 g |
| Carbohydrate | 88.7 g |
| of which sugars | 3.4 g |
| Fibre | 0.9 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Monounsaturated fat | 0 g |
| Polyunsaturated fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
| Potassium | 11 mg |
| Calcium | 20 mg |
| Iron | 1.6 mg |
| Magnesium | 1 mg |
| Phosphorus | 7 mg |
| Zinc | 0.1 mg |
| Copper | 0 mg |
| Manganese | 0.1 mg |
| Selenium | 0.8 µg |
| Vitamin A | 0 µg |
| Vitamin C | 0 mg |
| Vitamin D | 0 µg |
| Vitamin E | 0 mg |
| Vitamin K | 0 µg |
| Thiamin | 0 mg |
| Riboflavin | 0 mg |
| Niacin | 0 mg |
| Vitamin B6 | 0 mg |
| Folate | 4 µg |
| Vitamin B12 | 0 µg |
| Choline | 1.2 mg |
USDA FDC SR Legacy record 169717. USDA publishes no record for tapioca starch specifically. This is its record for dry pearl tapioca, which is the same cassava starch simply formed into pearls rather than milled fine, and the two share a nutrition panel. Density measured.
Sour, fermented (polvilho azedo) · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 358 kcal |
| Protein | 0.2 g |
| Carbohydrate | 88.7 g |
| of which sugars | 3.4 g |
| Fibre | 0.9 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Monounsaturated fat | 0 g |
| Polyunsaturated fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
| Potassium | 11 mg |
| Calcium | 20 mg |
| Iron | 1.6 mg |
| Magnesium | 1 mg |
| Phosphorus | 7 mg |
| Zinc | 0.1 mg |
| Copper | 0 mg |
| Manganese | 0.1 mg |
| Selenium | 0.8 µg |
| Vitamin A | 0 µg |
| Vitamin C | 0 mg |
| Vitamin D | 0 µg |
| Vitamin E | 0 mg |
| Vitamin K | 0 µg |
| Thiamin | 0 mg |
| Riboflavin | 0 mg |
| Niacin | 0 mg |
| Vitamin B6 | 0 mg |
| Folate | 4 µg |
| Vitamin B12 | 0 µg |
| Choline | 1.2 mg |
USDA FDC SR Legacy record 169717. USDA publishes no record for sour (fermented) tapioca starch. Fermentation changes the starch's gelling behaviour, which is why Brazilian recipes call for it by name, but not its macronutrient composition, so this reuses the sweet starch's record. Density measured.