Grains & Cereals 🇬🇧 CoFID 2021 · 11-027
✦ Gluten-free starch thickener ✦ Transparent chewy pearls ✦ Very neutral flavour ✦ Versatile in Asian desserts

Tapioca is a starch extracted from cassava root, available as flour, pearls, or flakes. Like arrowroot and sago it is almost pure starch — low in protein, fat, fibre, and micronutrients — but valued for its thickening and gelling properties, neutral flavour, and gluten-free status. When cooked, tapioca pearls become transparent and chewy.

🍳
Preparation note

Large tapioca pearls require soaking for 2-4 hours before cooking; simmer until translucent, then cook in sweetened coconut milk or other liquids for desserts. Tapioca flour thickens at lower temperatures than cornflour.

Sources: CoFID 2021

Macronutrients per 100g

1,531
kJ
Energy
0.40
g
Protein
95.0
g
Carbs
0.40
g
Fibre
0.10
g
Fat
0.01
g
Salt

Vitamins & Minerals

Nutrient Per 100g % Daily Value* Level
Phosphorus 30.0 mg 4%
Potassium 20.0 mg 1%
Chloride 13.0 mg 2%
Calcium 8.00 mg 1%
Magnesium 2.00 mg 1%
Iron 0.300 mg 2%
Copper 0.070 mg 7%
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%
Trans fat 0.000 g —
Fructose 0.000 g —
Cholesterol 0.000 mg —
Beta-carotene 0.000 µg —
Retinol (vitamin A) 0.000 µg 0%

* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.

Primary data source for this entry: McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID 2021), Public Health England. Source record tag: CoFID 2021. All values are per 100g fresh weight unless stated. % Daily Values based on EU Nutrient Reference Values (NRVs) per Regulation (EU) No 1169/2011. Nutriofia is a research and information resource — nothing on this page constitutes medical advice. Page generated from Nutriofia database · Argarth Collective Ltd · Company No. 16864945.