Text 41A1-I
Tapioca is the starch extracted from the cassava root.
Cassava is a native vegetable of South America that grows in
tropical and subtropical regions. In addition to providing daily
nutrition for millions of people around the globe, tapioca has
become a popular substitute for wheat flour in gluten-free
baking. It is also very easy to digest, so it’s a good choice for
people with irritable bowel syndrome and other digestive issues.
The minerals in tapioca can provide important health
benefits. For example, calcium is important for keeping your
bones strong and preventing the development of osteoporosis.
Tapioca also contains iron, an essential mineral we need to help
transport oxygen throughout the body. In addition, tapioca
contains no saturated fat. Reducing saturated fat has been found
to lower the risk of heart disease. Tapioca starch contains no fat
or cholesterol, which makes it a healthy choice for those
watching their dietary cholesterol and saturated fat intake.
Tapioca is also very low in sodium.
Internet: <webmd.com> (adapted).