| Glycemic Index | Glycemic Load |
95.0
|
78.9
|
The glycemic index (GI) of potato flour (starch) equals to 95.0, which classifies it as a high GI food. The glycemic load (GL) of potato flour (starch) is equal to 78.9, which classifies it as a high GL food.
| Nutrition Facts | |
| Calories (kcal) | 357.0 |
| Carbohydrates (g) | 83.1 |
| Proteins (g) | 6.9 |
| Fats (g) | 0.3 |
100 grams of potato flour (starch) contain 357.0 kcal (1494 kJ), 6.9 grams of proteins, 83.1 grams of carbohydrates, and 0.3 grams of fats.
Potato flour (starch) is a highly nutritious and versatile food. It’s made from ground potatoes which are dried and milled into a fine powder that can be used as an ingredient in recipes or mixed with water to make a thickening agent for soups, sauces, gravies, stews and other dishes. Potato starch has lots of nutritional benefits such as being high in dietary fibre, protein and minerals like potassium. It also contains several vitamins including vitamin C, thiamin (vitamin B1), riboflavin (vitamin B2) and niacin (vitamin B3). The main pros of using potato flour include its natural flavour enhancer properties which help bring out the best flavours in your cooking; it’s gluten-free so suitable for those on restricted diets; it acts as an excellent binder when making cakes or breads; plus it helps retain moisture during baking keeping products fluffy yet moist longer than some other flours would do. However there are some potential downsides too – due to its higher carbohydrate content potato starch should be consumed only occasionally rather than regularly if you’re counting calories or trying to lose weight; because of its light texture it doesn’t provide any structure when added to baked goods like regular wheat flour does so extra ingredients may need adding for this purpose; finally since potato starch absorbs liquid quickly over time foods prepared with this product will become dryer compared with those made without.