Tapioca is almost pure starch and has very limited nutritional value. However, it’s naturally gluten-free, so it can serve as a wheat substitute in cooking and baking for people who are on a gluten-free diet. Also, Tapioca can be used in a variety of ways for cooking or baking, and it’s ideal for making desserts.
Tapioca is almost pure starch and contains only negligible amounts of protein and nutrients. Tapioca has a reputation as being gentle on the stomach. Tapioca is also a good source of calcium, which is important for strong bones and teeth.
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