Nutrients In Tapioca Flour

Tapioca flour comes from the root of the cassava plant. It forms a starch when mixed with heated water and is often used to thicken soups or pie fillings. Tapioca flour may also be included in gluten-free baked goods as part of a mixture of gluten-free grains. Tapioca flour lacks many of the nutrients of other flours.

Macronutrients

Per cup, tapioca flour contains 86 grams of carbohydrates. Of these carbohydrates, 1.6 grams are fiber. For comparison, refined, bleached wheat flour contains 3 grams of fiber per cup and whole grain wheat flour contains 15 grams. You should consume between 25 and 30 grams of fiber daily to promote healthy digestion. A cup of tapioca flour also provides 4.3 grams of fat, with 1.3 grams of saturated fat. A cup of tapioca flour has just trace amounts of protein, making it appropriate for people who must follow low-protein diets.

Iron

One cup of tapioca flour provides about 8 percent of the daily value for iron. Iron is a mineral necessary for healthy red blood cells. Unlike wheat flour, which is often fortified with extra iron, tapioca flour is not a good source of this nutrient.

Potassium

Potassium helps regulate proper digestion, muscle contraction, fluid and mineral balance and electrical activity of the heart. One cup of tapioca flour provides 10 grams of potassium -- more than 100 percent of the daily value, based on a 2,000-calorie diet.

Other Benefits

Tapioca flour is free of gluten, a protein found in wheat, barley and rye. If you have celiac disease or are following a gluten-free diet for another reason, tapioca flour can add chewiness to baked goods. Use it in conjunction with other gluten-free flours such as sorghum or white rice flour, for the best results.