✦ Clear, glossy thickener ✦ Acid-stable unlike cornflour ✦ Naturally gluten-free ✦ Very mild flavour

Arrowroot is a starchy tuber flour used mainly as a thickening agent. It is almost pure starch with very little protein, fat, or micronutrients and is valued in cooking for producing a clear, glossy gel that is more heat-stable than cornflour and not broken down by acidic ingredients.

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Preparation note

Mix arrowroot with a little cold water before adding to hot liquid; unlike cornflour it does not need to boil to thicken and loses clarity if overcooked. It does not freeze-thaw well.

Sources: CoFID 2021

Macronutrients per 100g

1,515
kJ
Energy
0.40
g
Protein
94.0
g
Carbs
0.10
g
Fibre
0.10
g
Fat
0.01
g
Salt

Vitamins & Minerals

Nutrient Per 100g % Daily Value* Level
Phosphorus 27.0 mg 4%
Potassium 18.0 mg 1%
Magnesium 8.00 mg 2%
Calcium 7.00 mg 1%
Chloride 7.00 mg 1%
Iron 2.00 mg 14%
Copper 0.220 mg 22%
Vitamin D 0.000 µg 0%
Vitamin A (RAE) 0.000 µg 0%
Vitamin B12 0.000 µg 0%
Vitamin C 0.000 mg 0%
Fructose 0.000 g —
Sources: CoFID 2021
Grains & Cereals Other Grains Phytochemical data available 🇬🇧 CoFID 2021 · 11-001