History of  Tapioca.

Tapioca comes from a plant native to Brazil called cassava, In Portuguese language Tapioca is called mandioca. The actual tapioca comes from the starch of the cassava plants, and the result is a neutral flavored flour that is excellent good for thickening a variety of foods, both sweet and savory.


All about Tapioca .


Tapioca comes from a plant near to Brazil called cassava. It is also known as sago or sabudana. It is made by crushing raws tapioca roots in a tank and the juice obtained is stored and turns into a paste. After that whith the help of machines it is converted in into small round white balls. They are spongy, soft  and chewy in tastes. The sabudana pearls are easily digestible and good for body.



Nutritional Value of Tapioca .

1. Sabudana is full of starch or is therefore a very good source of energizer. Due to this reason Tapioca it is mostly consumed as a breakfast item or to break fast in Indian festivals. It is good source for a quick boost of energy, and hence often served in India for breaking fasts during religious festivals in dishes like Kappa Varuthathu (Sabudana chips), Sago Vada, Sago Upma, Kuzhi Paniyaram..
2. Tapioca has a cooling effect in the body and is therefore given to people who have excess bile.
3. Tapioca is not very high on nutrition because it is basically just starch. It is very low in fat and also in protein, does not contain minerals or vitamins. It is for this reason that sabudana is never eat, drink or ingest alone. It is made into savory dishes or consumed with milk with is good for health.
4. Sago gruel is also great when you're sick because it gives quick energy to the body and is easy to digest. According to Indian medicine, sago and rice have a cooling effect on the  body system, hence sago gruel is given if you have excess bile
5. It doesn't contain any minerals or vitamins and has very low amounts of calcium, iron, and fiber, it is rich in carbohydrates



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