Cassava Flour Nutrition
Unlike many gluten-free products on the market, the only steps in the Three Spades Cassava Flour process are root harvesting, washing, mashing and drying.
Absolutely no chemicals are used in the flour-making process and nothing is added to the final product.
|Per 100 g|
|Fat, Total||< 1.0 g|
|- Saturated||< 0.1 g|
|- Trans||Not detected|
|Dietary Fibre, Total||8.0 g|
|- Soluble||4.0 g|
|- Insoluble||4.0 g|
|Non-Fibre Carbohydrate||90.0 g|
|Vitamin C, Total||46 mg|
Relative to many popular non-wheat flours, Three Spades Cassava Flour is rich in many important nutrients, most notably:
- Dietary fibre
- Vitamin C
It is the fibre, however, that makes cassava flour superior to most other readily-available non-wheat/non-grain flours and starches.
Not only is the dietary fibre content of cassava flour high, the quality of the fibre is also high.
Consumers may be shocked to learn that it is becoming increasingly common for food/ingredients suppliers to ‘fortify’ foods with indigestible cellulosic materials such as shredded bamboo for the sole purpose of claiming a higher apparent fibre content.
The following table highlights the nutritional superiority of Three Spades Cassava Flour compared to the typical values other popular gluten-free starches and flours.
|Three Spades||Tapioca Starch||Corn Starch||Potato Starch||Sorghum Flour||Rice Flour, White||Rice Flour, Brown||Millet Flour||Corn Flour|