What is this food?
Fruit with tapioca (often served as a sweet dessert or snack), where fruit pieces are mixed with cooked tapioca pearls/strips and usually eaten chilled.
Why it matters to health
This combo gives you carbohydrates from tapioca and some fiber from fruit and tapioca (about 2.2 g fiber per 100 g), which can help with fullness and better digestion. It’s also relatively low in sugar in the given data (about 0.5 g) and low in sodium (0 mg). On the other hand, it has some saturated fat (0.35 g per 100 g) and carbs can add up quickly—so it fits best as a snack or a small dessert portion, not as a main meal replacement.
Healthier tips
- Keep portions small: treat it as a snack (especially if you already had rice/bread at meals).
- Choose fruit-forward versions (more fruit, less tapioca) and avoid extra syrup if available.
- If you’re adding toppings, go easy on creamy or fatty add-ons; balance it with plain water or unsweetened drinks.
- For a good daily rhythm: aim for 3 full meals plus 1–2 snacks—this can be one of the snacks, not both.
Common Filipino dishes
Halo-halo, Sago’t gulaman, Fruit salad with nata de coco, Gulaman with fruit, Tapioca pudding