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    Kitchen Dictionary: arrowroot

    An herbaceous, tropical perennial plant with a creeping rhizome indigenous to the tropical Americas. The plant has fleshy cylindrical tubers, from which the final product is derived. Arrowroot grows for 6 - 12 months before harvest. The starch is extracted from the rhizomes not older than a year. The starch can be used as a thickener for sauces and gravies. It is also used for making clear glazes for fruit pies. In South America, the starch is used by the natives as babypowder, being a very light weight white powder that when applied to the skin, gives a soft, silky smooth feel.

    Ingredient

    Season: available year-round

    Substitutions: 2 tsp arrowroot = 1 tbsp all-purpose flour = .5 tbsp cornstarch, potato starch or rice starch

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    Nutrition Facts

    Calculated for 1 cup
    Amount Per Serving %DV
    Calories 456
    Calories from Fat 1 (0%)
    Total Fat 0.1g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 2mg 0%
    Potassium 14mg 0%
    Total Carbohydrate 112.8g 37%
    Dietary Fiber 4.4g 17%
    Sugars 4.4g
    Protein 0.4g 0%

    How is this calculated?

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