By FMT’s Lifestyle Desk

What is it?

Arrowroot is a plant – its root and underground stem (rhizome) are turned into starch or flour and used in cooking and medicine. As a food ingredient, arrowroot is often used as an alternative to regular flour and starches as a thickener and stabilizing agent, and is a healthier alternative for making breads, pastas and cakes.

What are its health benefits?

Arrowroot is very low in calories; 100 fresh roots contain just 65 calories (less than that of potato, yam, cassava, etc).

It has relatively more protein than other tropical food sources like yam, potato, cassava, plantains, etc.

As in other roots and tubers, arrowroot is free of gluten. Gluten-free starch is used in special food preparations for celiac disease patients.

Fresh roots are a good source of folates, which is one of the essential components that take part in DNA synthesis and cell division. Diets rich in folate may help pregnant mothers prevent neural-tube defects and other congenital malformations in their offspring.

Arrowroot contains high levels of B-complex vitamins such as niacin, thiamin, pyridoxine, pantothenic acid and riboflavin.

It is rich in minerals like copper, iron, manganese, phosphorous, magnesium, and zinc. Arrowroot is also an excellent source of potassium, a nutrient which helps regulate heart rate and blood pressure.

The root is widely used for stomach and intestinal disorders, including diarrhea.

It has traditionally used to soothe painful gums and mouth ulcers. Babies cut teeth on arrowroot cookies.

There is some scientific evidence that arrowroot may help lower cholesterol bad cholesterol levels.

Based on an article first published in www.healthfreakmommy.com