Thin and raw Cassava Flour, a fast source of energy, rich in potassium, iron and magnesium. The most common way to consume cassava flour is as “farofa”, but it can also be used to thicken the beans, to make “Pirão”, or as a partial substitute of wheat flour in cakes for puddings, cookies and sweets. In the northern region of Brazil, the consumption of cassava flour with Açaí is fairly common. Nutritional table Serving of 50 g (1/2 cup of tea on average) Amount per serving %VD (*) Energy Value 177 kcal = 741 kj 9 % Carbohydrates 44 g 15 % Proteins 0.8 g 2 % Total Fats 0 g 0 % Saturated Fats 0 g 0 % Trans Fats 0 g ** Dietary Fiber 0.9 g 4 % Sodium 0 mg 0 % Folic Acid 0 µg 0 % Iron 0 mg 0 % (*) Daily values are based on a 2,000 kcal or 8,400 kJ diet. Your daily values may be higher or lower depending on your energy needs. (**) VD not established.
