Tapioca Starch (Tapioca Flour, Cassava Flour) can replace wheat flour and is consequently used by people with wheat allergies or coeliac disease. Tapioca roots (Cassava roots) are very rich in starch and contain sigificant amounts of calcium (50mg/100g), phosphorus (40mg/100g), and Vitamin C (25mg/100g).
However they are poor in protein and other nutrients. It is used as for puddings and as a thickening agent in cooking. It is produced from treated and dried cassava roots (manioc,roots , yuca roots). Tapioca is one of the largest sources of carbohydrates for human food in the world.