| Glycemic Index | Glycemic Load |
85.0 | 74.6 |
The glycemic index (GI) of tapioca (dried) equals to 85.0, which classifies it as a high GI food. The glycemic load (GL) of tapioca (dried) is equal to 74.6, which classifies it as a high GL food.
| Nutrition Facts | |
| Calories (kcal) | 350.0 |
| Carbohydrates (g) | 87.8 |
| Proteins (g) | 0.2 |
| Fats (g) | 0.0 |
100 grams of tapioca (dried) contain 350.0 kcal (1464 kJ), 0.2 grams of proteins, 87.8 grams of carbohydrates, and 0.0 grams of fats.
Tapioca, also known as cassava flour or manioc, is a dried starch derived from the root of the cassava plant. It’s gluten-free and high in carbohydrates with only trace amounts of protein and fat. Nutritionally speaking, it provides small amounts of essential minerals such as calcium, phosphorus, magnesium and potassium. The main benefit to tapioca is its versatility; it can be used to make everything from desserts like pudding to savory dishes like dumplings. Additionally, due its lack of flavor when cooked alone makes it an ideal ingredient for thickening sauces without changing their taste profile significantly. On the downside though, tapioca lacks many vitamins that are found in other grains such as B vitamins which are necessary for energy production and proper nerve functioning among other things; thus making them nutritionally inferior compared to some whole grain alternatives like oats or quinoa. Moreover, because its carbohydrate content comes mainly from simple sugars they can cause sharp spikes in blood sugar levels if consumed too often so should be enjoyed sparingly.