Arrorut (born in arrowroot - starch flour) is a starch made of arrowroot, a tropical plant from South America. Marantus is also grown in the Fiji Islands and in Brazil. As a raw material for the production of arrowroot, vegetable tubers are used.
At the same time, use dry arrowroot rhizomes, which are ground to make flour. In addition to the arrow arrows, the roots of the tropical cassava root and banana pulp, respectively the arrow roots of Brazil and Guayana, are used to make the arrow arrow. In tropical, subtropical and temperate climatic zones, the arrow is grown as an indoor plant. It has quite large green leaves and small white flowers.
The properties of arrowroot are known to people for more than 7000 years. It was used by American Indians to care for sick and exhausted children and the elderly.
After acquiring an arrowroot in a store, it should be poured into an opaque and airtight container, and indicate the date of purchase. This is due to the fact that the arrow arrow retains its properties only for two months after the opening of the package.
The caloric content of arrowroot (starch flour) is 357 kcal per 100 g. It is characterized by a high carbohydrate content and its excessive consumption can lead to obesity.
The composition of this product is completely absent from fat, so it is absorbed almost completely by the human body. It refers to dietetic products. People who stick to raw foods also use arrowroot, because it does not require heat treatment. The arrow has a tonic effect, normalizes the metabolism. Due to the high level of fiber and starch substances used in the treatment of anorexia and intestinal anemia. The hot drink with the addition of arrowroot warms up perfectly and prevents colds. The presence of biologically active substances contributes to the dilution of the blood and prevents the formation of blood clots in the vessels.
Due to the lack of any taste, this product is widely used in American, Mexican and Latin American cuisines to prepare a variety of sauces, jelly desserts and baking. In the process of cooking with an arrowroot, a relatively high temperature is required for complete thickening, so it goes well in sauces based on raw eggs and custards. Also, dishes do not change their color, such as when using flour or other types of starch. Depending on the required thickness of the final dish of arrowroot, you should add 1 tsp, 1.5 tsp, 1 tbsp. one tablespoon of cold water. After should be thoroughly mixed and pour the mixture into 200 ml of hot liquid. The result will be a liquid, medium or thick consistency, respectively. You should also take into account the fact that during thermal processing of an arrowroot for more than 10 minutes, it loses all its properties and fluids take on their original state.
En la mayoría de los casos, las arrugas no causan reacciones alérgicas y no tienen contraindicaciones. Sin embargo, no se recomienda para personas con trastornos hemorrágicos, du periodo postoperatorio, o para personas con úlceras gastrointestinales hemorrágicas.
