Vegetables / Root Vegetables
East Indian arrowroot starch Nutrition Facts
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g | |
| Calories | 348kcal / 2530kcal (13%) |
Macronutrients
Total Fat | 0.5 g/ 42g (1%) low | ||||||
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Total Carbohydrates | 85.8 g/ 348g (24%) | ||||||
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Protein | 0.1 g/ 71g (0.14%) | ||||||
Vitamins
Vitamin A | 0 mcg RAE/ 700mcg RAE (0%) |
Vitamin C | 0 mg/ 70mg (0%) |
Vitamin B1 | 0 mg/ 1mg (0%) |
Vitamin B2 | 0.09 mg/ 1mg (6%) |
Vitamin B3 | 0 mg NE/ 16mg NE (0%) |
Minerals
Calcium | 56 mg/ 750mg (7%) |
Iron | 1.5 mg/ 12mg (12%) |
Phosphorus | 8 mg/ 700mg (1%) |
Sodium | 2 mg/ 1500mg (0.13%) free |
Some descriptions on this page are generated with AI assistance to make nutrition information easier to understand. Nutritional data comes from trusted sources like DOST-FNRI and USDA.
What is this food?
AI-assisted East Indian arrowroot starch (often used as a thickener for soups, sauces, and desserts). It’s mainly made of starch, so it provides mostly carbohydrates.
Why it matters to health
AI-assisted Arrowroot starch gives quick energy because it’s high in carbohydrates (about 85.8g per 100g). It also has a small amount of fiber (about 3.3g) which can help with digestion, and it has very low fat and sugar. On the other hand, because it’s mostly starch, large portions can raise your overall carb intake for the day—so it’s best used in small amounts, especially if you’re also eating rice, noodles, or bread in the same meal. Sodium is very low, which is good for everyday heart health.
Healthier tips
AI-assisted - Use arrowroot starch as a thickener, not as a main ingredient—start with a small amount, then adjust to your desired thickness.
- Pair it with protein (fish, chicken, tofu, eggs) and non-starchy vegetables (e.g., pechay, kangkong, carrots, squash) to balance the meal.
- If you’re making a dessert, consider portion control and add fruit or use less sweeteners so it won’t add too much sugar overall.
- For daily eating (3 meals + 1–2 snacks), keep starch-heavy meals (rice/noodles) in mind—if you use arrowroot in your soup or sauce, slightly reduce the other starch on the plate.
Common Filipino dishes
Ginataang halo-halo, fruit salad with thickened syrup, tinola with thickened broth, turon filling (thickened sauce), leche flan (as a thickener in some variations)
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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