Arrowroot is a tropical root vegetable. It can be used fresh as is as a vegetable, or it can be dried into a white starch powder for use as a thickener in cooking.The root comes from a tropical plant called "Maranta." The root, about 25 cm long, and 13 cm in diameter (10 inches x 5 inches), is white inside and covered with a thin, light-brown skin.
The part of the plant that grows above ground may grow to 180 cm (6 feet) tall, and produce cream-coloured flowers. It is cultivated in Australia, Bermuda, Brazil, the Caribbean, southern China, South Africa and south east Asia.You can find fresh arrowroot in Chinese markets for use as a vegetable in cooking. Its most usual use in Western cooking, though, is as a dried starch sold as a white powder.
Low calories.
More protein rather than other food tropical sources like yam, potato, etc.
Good source of folate, along with vitamin B-12, is one of the essential components that take part in the DNA synthesis and cell division.
Arrowroot contains very good levels of B-complex group of vitamins such as niacin, thiamin, pyridoxine, pantothenic acid and riboflavin. Many of these vitamins take part as substrates for enzymes in carbohydrate, protein, and fat metabolism in the body.
contains moderate levels of some important minerals like copper, iron, manganese, phosphorous, magnesium, and zinc.