Arrowroot

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A tropical plant native to the Americas that is grown for its fleshy round tubers, which produce an edible starch after processing. It is ground into a fine powder and is used in cooking as a thickener in much the same way as cornstarch or flour is used. Unlike cornstarch, it will not develop a chalky taste if it is undercooked, however if it is overcooked, it will become thin and lose its thickening properties. Arrowroot has about 50% more thickening power than wheat flour. It can be cooked at a low temperature, which makes it very suitable for sauces containing eggs. When cooked, it is tasteless and becomes transparent, making it a good thickener for clear fruit sauces. It is often used to thicken glazes, fruit pie fillings, puddings, and sauces. Arrowroot flour is high in fiber and is easily digestible, so it is often used in breads and biscuits for small children. It is also used in commercially prepared ice cream to prevent the formation of ice crystals. Arrowroot may also be referred to as Chinese potato or goo.

USDA Nutrition Facts

Serving Size1 cup
Calories357
Protein0g
Total Fat0g
Total Carbohydrates88g
Dietary Fiber3g
Potassium11mg
Sodium2mg
Cholesterol0mg
Serving Size1 cup, sliced
Calories65
Protein4g
Total Fat0g
Total Carbohydrates13g
Dietary Fiber1g
Potassium454mg
Sodium26mg
Cholesterol0mg
Serving Size1 oz
Calories442
Protein7g
Total Fat14g
Total Carbohydrates71g
Dietary Fiber0g
Potassium156mg
Sodium370mg
Cholesterol1mg

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