Side-by-Side Comparison
Flours & Starches
Cassava Flour (Whole Yuca) vs. Potato Starch
Comparing 2 standards across 8 specifications. 8 key differences identified.
Comparing:
Cassava Flour (Whole Yuca)
Potato Starch
Cassava flour is milled from the entire peeled, dried cassava root (Manihot esculenta). Per 100g, it delivers 360 kcal, 87.0g carbohydrates (5.5g fiber), 1.5g protein, and 0.4g fat, offering a 1:1 gluten-free replacement for wheat flour.
Potato starch is pure native starch extracted from potatoes (Solanum tuberosum). Per 100g, it provides 357 kcal, 83.1g carbohydrates (0.5g fiber), 6.9g protein fraction, and 0.1g fat, creating high-viscosity glossy sauces.
Specification Comparison Table
8 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
360 kcal | 357 kcal |
|
Protein / Gluten Potential
|
1.50 (0% Gluten) g | 6.90 g |
|
Carbohydrates
|
87.0 g | 83.1 g |
|
Dietary Fiber
|
5.5 g | 0.5 g |
|
Total Fat
|
0.40 g | 0.10 g |
|
Ash Content
|
1.20 % | 0.40 % |
|
Starch Gelatinization Temp
|
60 – 68 °C | 60 – 65 °C (140–149°F) |
|
Gluten Status
|
Naturally Gluten-Free (Grain-Free / Paleo) | Naturally Gluten-Free |
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