हिंदी
In honor of the root vegetable known as tapioca or cassava root, which may be used to prepare both savory and sweet meals, June 28 is recognized as National Tapioca Day. Sabudana pearls, which are used in a variety of meals but particularly during fasting since sago aids in satiation, are made from tapioca root starch. Additionally, it is proven to aid digestion and enhance intestinal health. India first encountered tapioca after it was introduced from South America. Numerous nations consider tapioca to be a staple meal, and it is consumed in many different ways around the globe. In India, Tamil Nadu, Kerala, and Andhra Pradesh are the main regions where tapioca is grown.
Although tapioca is gluten-free and hence not advised for diabetics, it can be ingested by those who have celiac disease and are so gluten sensitive.
Here are a few advantages of tapioca:
- Beneficial for celiac disease and cardiovascular health: The gluten-free starch tapioca is safe for celiac disease sufferers to eat. Its primary constituents are carbohydrates because it is a starchy root vegetable, but it also contains other nutrients like potassium and has a low salt and saturated fat content. As a result, it lowers the chance of developing heart disease.
- Beneficial to digestive health: Prebiotics can also be found in tapioca. Prebiotics promote the development of beneficial bacteria in the gut. Tapioca contains a prebiotic fiber known as isomalto-oligosaccharides (IMO). For the prebiotic benefit, 30g of isomalto-oligosaccharides can be consumed. This prebiotic fiber enhances immunological function, digestion, and gut permeability.
- Loss of weight: The resistant starch found in tapioca can increase satiety and help stabilize hunger sensations, but it must be used carefully to maintain weight loss.
- Brings down inflammation: A significant amount of vitamin C, an antioxidant that aids in the battle against free radicals and lowers the likelihood of inflammation in the body, is also present in tapioca.
