Vegetables

The tapioca

Tapioca and its health benefits

With tapioca flour you can prepare various dishes such as soups, biscuits, bread. It is a very nutritious food that does not contain gluten. It provides B vitamins, is rich in vitamin C and minerals, such as potassium, iron and calcium. It has digestive, emollient and astringent properties. Tapioca starch is recommended for those with poor digestion and for those suffering from intestinal problems. Tapioca is an excellent choice for children, as it is very nutritious. In addition to being easy to digest, it is an excellent food for the muscles, so it is also recommended for those who play sports. Cassava flour and starch are ingredients that cannot be lacking in the diet of people intolerant to gluten. In addition to its high energy, tapioca is also easy to digest. Used by American Indians, it is believed that their strength and vitality derives from this flour, traditionally used as a staple food. Today it is widely used by people with celiac disease, and by those who care about well-being, health, weight control and who need restrictions on certain foods. It has a high nutritional value: it contains 354 calories per 100 grams and is rich in complex carbohydrates.

Use and history of tapioca


Its most common use is tapioca pudding, but it can be used for multiple uses, such as for sweet candies, or snacks. It is often used as a thickener. The useful part of the cassava plant is the root, from which tapioca is made. Cassava is currently grown and appreciated everywhere. It is native to South America, in particular to the North East of Brazil. Elsewhere it is known by other names, such as yuca or manihot. Each root weighs 1 to 2 kg, is rough, elongated, brown. Its pulp must be consumed only after adequate cooking. Cassava is a plant of the Euphorbiaceae family and its scientific name is Manihot esculenta. Portuguese and Spanish explorers introduced the plant from Brazil to Europe, where it quickly became popular and spread throughout Africa,

Warnings on the use of tapioca


One of the most peculiar things about the cassava tuber is its high toxicity. If improperly treated, it can actually be very poisonous. It is necessary to eat tapioca that has been produced and packaged from reliable sources: one must not try to grow and consume a product that derives from cassava grown in the wild. This, in fact, produces cyanide which is a highly toxic compound for humans. It is, however, one of the favorite ingredients of many vegetarians, because it is a food rich in pure starch, high in protein, despite being a vegetable, and it is available in a variety of different food forms, including dry flakes, sticks. and beads that must be soaked before being able to eat them, so that they regain the correct volume.

Tips for using tapioca


Sold in supermarkets or grocery stores, tapioca is always offered at fairly low prices. It can be cooked in water or milk, which must first be brought to a boil. Once the liquid boils, add the tapioca and cook over low heat, stirring until the pearls become transparent. Care must be taken to follow the doses indicated in the recipes: even if the quantity seems insufficient at first sight, the tapioca pearls swell during cooking. The uses can be multiple. For children, it helps thicken soups and purees. It can be used from six months, not exceeding 10 grams up to three years. For adults, it is enjoyed in sweets cooked in sweet milk, flavored with jam, honey, pieces of fruit. In the case of a gluten allergy, replaces wheat flour. In each combination, it brings a new flavor to the preparations.

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