Arrowroot starch is a natural powder obtained from the roots of the Maranta plant (Maranta arundinacea), which grows in tropical regions of South America and the Caribbean basin.
This starch is known for its excellent thickening properties and is often used in culinary as a substitute for traditional cornstarch.
Its name comes from the indigenous peoples of America, who used it not only as food but also for treating various ailments.
It was used to treat various gastrointestinal disorders, as arrowroot starch has coating properties and is easily absorbed by the body.
Arrowroot starch was introduced to European countries in the mid-19th century, where it was initially used in the textile industry and later became popular in culinary applications.
In addition to carbohydrates, arrowroot starch contains some minerals and vitamins, such as potassium and iron, but these amounts are too small.
Nutritional Value
In terms of nutritional value, arrowroot starch contains minimal amounts of proteins and fats, making it almost a pure source of carbohydrates.
Approximately 357 calories can be found in 100 grams of the product, making it quite energy-dense.
Considering its composition, the glycemic index of arrowroot is high, around 85, which can lead to a rapid increase in blood sugar levels.
In the context of a keto diet, arrowroot starch is rarely used due to its high carbohydrate content.
However, in very small amounts, it can be included in recipes to give the desired texture to dishes without significantly increasing the overall carbohydrate intake in the daily diet.
Nevertheless, if possible in terms of the recipe, it is better to use other thickening agents. For example, xanthan gum or guar gum, which have low carb content and will not hinder maintaining ketosis.
