Arrowroot (Maranta spec.)

Introduction:

Arrowroot is the starchy perennial of the arrowroot family. It is mainly used to obtain gluten-free flour or starch and is colourless, odourless and tasteless.

Use/Preparation:

Like other types of starch, arrowroot starch is used as a binder to thicken soups, sauces and desserts, as well as in the production of infant food. The flour is also used in baked goods or as an egg substitute.

Health:

Arrowroot flour is easily digestible and nutritious. The high fibre content makes arrowroot an effective prebiotic. The flour helps relieve diarrhoea.

Alternatives:

For thickening or as a binder in various sweet and savoury recipes, other starches such as tapioca, potato, corn or rice can be used as alternatives.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	357/1490
Fat	0,1 g
Healthy fatty acids	0 g
Carbohydrates	88,2 g
Sugar	0,5 g
Protein	0,3 g
Salt	0 g