TypeBase Blood Type Diet Values: arrowroot flour
TYPEBASE4 INDEX >> ADDITIVE >>
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SCIENTIFIC NAME: MARANTA ARUNDINACEA
FRANCAIS: FARINE DE MARANTE ARUNDINACÉE
The starchy product of a tropical tuber of the same name. The rootstalks are dried and ground into a very fine powder. Arrowroot is used as a thickening agent for puddings, sauces and other cooked foods, and is more easily digested than wheat flour. Its thickening power is about twice that of wheat flour. Arrowroot is absolutely tasteless and becomes clear when cooked. Unlike cornstarch, it doesn't impart a chalky taste when undercooked. It should be mixed with a cold liquid before being heated or added to hot mixtures. Some English and early American cookie recipes call for arrowroot flour , which is the same product. Arrowroot can be found in supermarkets, health-food stores and Asian markets.
Serving Size Analyzed: 1 cup
GRAPH 1 (ABOVE). Total Calories (456) as part of a 2200 calorie daily dietary intake.
|Protein (0.384 grams per 1 cup
|Fat (0.128 grams per 1 cup
|Carbohydrate (112.832 grams per 1 cup
CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup
BLOOD TYPE DIET VALUES
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|GENETIC MODIFICATION||No data on this food.|
|PESTICIDES||No data on this food.|
|CONTAMINATION||No data on this food.|
|IRRADIATION|| This food is typically irradiated in its dry form. Purchase from reputable sources. |
|ANTIOXIDANTS||No data on this food.|
|ALLERGENS||No data on this food.|
|GLYCEMIC INDEX||No data on this food. |
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