Flours, grains and starches
Arrowroot
Per 100 g of the edible portion · CoFID 2021
355kcal per 100 g
0.4 gProtein
0.1 gFat
94 gCarbohydrate
Energy and macronutrients
Per 100 g of the edible portion
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 355 kcal1,515 kJ | 18% |
| Protein | 0.4 g | 1% |
| Fat | 0.1 g | 0% |
| Carbohydrate | 94 g | 36% |
| of which sugars | 0 g | 0% |
| Starch | 94 g | — |
| Salt | 0.01 g | 0% |
| Water | 12.2 g | — |
Minerals
Per 100 g of the edible portion
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Potassium | 18 mg | 1% |
| Calcium | 7 mg | 1% |
| Magnesium | 8 mg | 2% |
| Phosphorus | 27 mg | 4% |
| Iron | 2 mg | 14% |
| Zinc | 0 mg | 0% |
| Copper | 0.22 mg | 22% |
Vitamins
Per 100 g of the edible portion
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Vitamin A | 0 µg | 0% |
| Vitamin D | 0 µg | 0% |
| Vitamin E | 0 mg | 0% |
| Thiamin (B1) | 0 mg | 0% |
| Riboflavin (B2) | 0 mg | 0% |
| Niacin (B3) | 0 mg | 0% |
| Vitamin B6 | 0 mg | 0% |
| Folate | 0 µg | 0% |
| Vitamin B12 | 0 µg | 0% |
| Vitamin C | 0 mg | 0% |
Richest in
Nutrients where 100 g covers the largest share of the daily reference
- Copper0.22 mg · 22%
Other foods in the group
More from “Flours, grains and starches”
- Custard powder354 kcal
- Flour, corn354 kcal
- Flour, millet, foxtail354 kcal
- Flour, gram353 kcal
- Flour, wheat, bread/strong, white353 kcal
- Flour, wheat, white, plain, soft352 kcal
- Flour, wheat, wholemeal, self raising359 kcal
- Barley, pearl, raw360 kcal
- Flour, gari (cassava flour)361 kcal
- Flour, wheat, white, self raising348 kcal
- Buckwheat, groats364 kcal
- Flour, chapati, white345 kcal
Source: McCance and Widdowson’s The Composition of Foods Integrated Dataset 2021, Public Health England · contains public sector information licensed under the Open Government Licence v3.0.
Values as published in the national table, per 100 g of the edible portion. “0” also covers traces below the detection limit. Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.