Arrowroot
Arrowroot is a starchy vegetable derived from the root of the Maranta arundinacea plant. It is often used as a thickening agent in cooking and is known for its easy digestibility.
Nutritional Information
Calories 65 per 1 cup of cooked arrowroot (about 100g)
Sodium 5mg per 1 cup of cooked arrowroot (about 100g)
Potassium 400mg per 1 cup of cooked arrowroot (about 100g)
Fiber 7g per 1 cup of cooked arrowroot (about 100g)
Introduction
Arrowroot is a starchy vegetable derived from the root of the Maranta arundinacea plant. It is often used as a thickening agent in cooking and is known for its easy digestibility, making it a suitable choice for various diets, including the DASH diet.
Health Benefits
- Naturally low in sodium
- Contains potassium
- Rich in fiber
- Provides essential carbohydrates
- Gluten-free
Preparation & Cooking
Arrowroot can be prepared by boiling, steaming, or baking. It can also be used in powdered form as a thickener in sauces and soups, where it is important to mix the powder with cold water before adding it to hot liquids to prevent clumping.
Storage
Store fresh arrowroot in a cool, dry place away from direct sunlight. It can be frozen for up to 6 months; blanch before freezing for best quality. Keep in an airtight container to maintain freshness.
Cooking Tips
- Look for firm, unblemished roots when shopping for fresh arrowroot.
- If using arrowroot powder, choose a product that is pure and free from additives.
- Use fresh arrowroot within a week for optimal freshness.
- Combine arrowroot with other gluten-free flours in baking for improved texture.
- Experiment with arrowroot in soups, sauces, and puddings for a versatile thickening option.