Also known as tapioca flour, manioc flour is made from a tropical tuber plant grown in Brazil. It does not have a significant fiber, protein or vitamin content, but its caloric content matches that of rice and bananas. The benefit of manioc flour is that it is gluten-free.
In comparison, whole wheat flour is ranked as a very good source of dietary fiber and manganese and as a good source of magnesium. It also contains the vitamins that processing removes so much of from white flour, which includes vitamin B1, vitamin B2, vitamin B3, vitamin E, folic acid, calcium, phosphorus, zinc, copper, and iron.
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