358 kcal
Energy
0.0 g
Fat
0.0 g
Saturates
3.4 g
Sugar
0.0 g
Salt
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 358 (1498 kJ) | |
| from Carbohydrate | 355 (1485 kJ) | |
| from Fat | 0 (1 kJ) | |
| from Protein | 1 (3 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 88.7 g | |
| Dietary Fiber | 0.9 g | |
| Starch | ~ | |
| Sugars | 3.4 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 0.0 g | |
| Saturated Fat | 0.0 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 0.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 0.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 5.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 0.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.0 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 0.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 5.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 0.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.0 g | |
| Linoleic Acid | 2.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 1.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | 1.0 mg | |
| Omega-6 Fatty Acids | 2.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 0.2 g | |
| Essential Aminos | ||
| Histidine | 3.0 mg | |
| Isoleucine | 4.0 mg | |
| Leucine | 6.0 mg | |
| Lysine | 6.0 mg | |
| Methionine | 2.0 mg | |
| Phenylalanine | 4.0 mg | |
| Threonine | 4.0 mg | |
| Tryptophan | 3.0 mg | |
| Valine | 5.0 mg | |
| Non-essential Aminos | ||
| Alanine | 5.0 mg | |
| Arginine | 19.0 mg | |
| Aspartic Acid | 11.0 mg | |
| Cystine | 4.0 mg | |
| Glutamic Acid | 29.0 mg | |
| Glycine | 4.0 mg | |
| Proline | 5.0 mg | |
| Serine | 5.0 mg | |
| Tyrosine | 2.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 11.0 g |
| Ash | 0.1 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 1.2 mg | |
| Vitamin A | 0 IU | |
| Vitamin B1 (thiamine) | 0.0 mg | |
| Vitamin B2 (riboflavin) | 0.0 mg | |
| Vitamin B3 (niacin) | 0.0 mg | |
| Vitamin B5 (pantothenic acid) | 0.1 mg | |
| Vitamin B6 (pyridoxine) | 0.0 mg | |
| Vitamin B9 (folate) | 4 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 0 IU | |
| Vitamin K | 0 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 20.0 mg | |
| Copper | 0.0 mg | |
| Fluoride | ~ | |
| Iron | 1.6 mg | |
| Magnesium | 1.0 mg | |
| Manganese | 0.1 mg | |
| Phosphorus | 7.0 mg | |
| Potassium | 11.0 mg | |
| Sodium | 1.0 mg | |
| Zinc | 0.1 mg | |
About Tapioca Pearl
Tapioca is a starch extracted from Manihot esculenta. In India, the term 'Tapioca' is used to represent the root of the plant (Cassava), rather than the starch. In Vietnam, it is called bot nang. In Indonesia, it is called singkong. In the Philippines, it is called sago. Read More
Tapioca is a starch extracted from Manihot esculenta. In India, the term 'Tapioca' is used to represent the root of the plant (Cassava), rather than the starch. In Vietnam, it is called bot nang. In Indonesia, it is called singkong. In the Philippines, it is called sago. Tapioca is a staple food in some regions and is used worldwide as a thickening agent, mainly in foods. In Britain, the word tapioca often refers to a milk pudding thickened with arrowroot, while in Asia the sap of the sago palm is often part of its preparation. Tapioca is gluten-free, and almost completely protein-free.