Flour is one of the ingredients that is often used for the coating of the main menu served. Various types of food that use flour are cakes, bread, and fried foods.
Well, the types of flour that are often used as food ingredients are wheat flour and tapioca flour. Even though they look similar, these two types of flour are different, especially in the benefits they can provide.
Therefore, you should know the difference in the benefits of tapioca flour and wheat flour. Thus, the selection of the right food ingredients can be done, as well as get the benefits for health. Different Benefits of Tapioca Flour and Wheat Flour :
Benefits of Tapioca Flour
Suitable for people with gluten intolerance
The first benefit of tapioca flour is that it is very suitable for consumption by someone who has a gluten intolerance. This flour also has a slightly sweet taste and is often used to thicken sauces and coat baked goods.
Tapioca flour contains slightly lower calories than wheat flour. Half a cup of this flour contains 170 to 200 calories. At the same amount, wheat flour can contain 204 calories. Therefore, tapioca flour is more suitable for someone who wants to control their weight.
Another benefit of tapioca flour is that it does not contain sodium. Getting too much sodium can cause water retention, thereby increasing blood pressure. This can increase the risk of stroke and heart failure.
To maintain sodium intake, when preparing food with tapioca flour, limit the amount of salt used. That way, the levels of sodium that enter the body can be properly limited, and reduce the risk of experiencing blood pressure problems.
Benefits of Wheat Flour
Wheat flour contains more iron than tapioca flour. In half a cup of wheat flour contains 2 mg of iron, far greater than tapioca flour which is less than 1 mg with the same amount.
In fact, iron is a mineral that can help blood carry oxygen throughout the body. A person who is deficient in iron has the potential to develop various diseases, including iron deficiency anemia.
In contrast to tapioca flour, wheat flour is rich in gluten content. This protein substance can provide structure to a variety of baked goods, including bread and cakes. However, this type of flour is not suitable for someone who has a gluten allergy or Celiac disease.
Those are the various differences in the benefits of tapioca flour and wheat flour that can be obtained. By knowing the various benefits, you can choose the type of flour that is more suitable for you to enjoy, especially if you have an allergy to gluten.
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