Grain
Flour
Tapioca flour is the milled powder used for baking, dredging, batters, and thickening—behaviour depends on starch, protein, and how finely it is ground. Tapioca is known for cassava starch pearls and flour for thickening and pudding, and the flour carries that into doughs and batters. Measure by weight when precision matters; hydrate carefully and cook raw flour tastes out of sauces. Store airtight and cool if the flour is wholemeal or oily.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.49 g
- Saturated Fat 0.53 g
- Trans Fat 0 g
- Monounsaturated Fat 0.53 g
- Polyunsaturated Fat 1.17 g
- Cholesterol 0 mg
- Sodium 4.97 mg
- Salt 0.01 g
- Total Carbohydrate 71.7 g
- Dietary Fibre 4.26 g
- Total Sugars 0.96 g
- Complex / starch 63.2 g
- Protein 10.6 g
- Water 10.2 g
- Energy 370 kcal
- Water 10.2 g
- Carbohydrates 71.7 g
- Protein 10.6 g
- Fat 2.49 g
- Saturated Fat 0.53 g
- Monounsaturated Fat 0.53 g
- Polyunsaturated Fat 1.17 g
- Omega-3 0.12 g
- Vitamins 58.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.32 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 4.18 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.26 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 30.2 µg
- Vitamin C 2 mg
- Vitamin E 0.79 mg
- Vitamin K 2 µg
- Minerals 290 mg
- Major Minerals 289 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.32 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 4.18 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.26 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 30.2 · vitamin-e: 0.79 · vitamin-k: 2 ·
Minerals
Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.
History
Markets sold tapioca as separate flour forms so cooks could match prep to the dish.
Retail packing made flour of tapioca a familiar labelled product.
Food service portioned flour of tapioca for consistent yield.