Cereals and derivatives
Cassava flour
According to TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil, every 100 g of cassava flour has 361 kcal, 1.4 g of protein, 84.9 g of carbs, 0.4 g of fat and 6.5 g of fiber.
- Gluten free
- Lactose free
- Vegetarian
- Vegan
Internal catalog classifications, not certifications that allergens are absent. For prepared or industrialized products, check the label.
Values per 100 g from the Darwin base, attributed to TACO (NEPA/Unicamp, 4th edition). The food description says whether it is raw, cooked or prepared.
Calculate the composition for another amount
Enter the weight, in grams, of the food in the form described above. The calculator adjusts the catalog data by simple proportion. It does not estimate added ingredients, household measures or a meal plan.
Enter a weight between 1 and 2,000 grams to get the calculation.
- Energy
- kcal
- Protein
- g
- Carbs
- g
- Fat
- g
- Fiber
- g
Calculation based on the values registered per 100 g. Check the original TACO (NEPA/Unicamp).
In a usual serving
In this catalog's reference serving, 20 g (2 colheres de sopa), cassava flour has:
- 72 kcal
- 0.3 g of protein
- 17 g of carbs
- 0.1 g of fat
- 1.3 g of fiber
Recalculated linearly from 100 g. The household measure was registered in Darwin; it is not an amount recommended for you nor an official standardized measure from TACO.
What this food carries
- Fiber recorded for this food: 6.5 g per 100 g.
The catalog records a numeric value of zero for vitamin C, vitamin A, folate, vitamin B12. This does not prove absolute absence nor mean that all brands and preparation methods have the same composition.
Equivalent substitutions
A serving of cassava flour (2 colheres de sopa (20g)) and what yields the same exchange in the "Carbos complexos ~ 30g carbo" group in the other options below.
- Cooked white rice 4 colheres sopa (100g)
- Cooked brown rice 4 colheres sopa (100g)
- Cooked sweet potato 1 unidade média (150g)
- Cooked cassava 1 pedaço médio (100g)
- Cooked whole wheat pasta 1 pegador (80g)
- Quinoa cozida 4 colheres sopa (100g)
- Rolled oats 3 colheres sopa (30g)
- Tapioca 2 colheres sopa granulada (30g)
- Pão integral 2 fatias (50g)
- Cooked potato 1 unidade média (150g)
- Cooked yam 1 porção (100g)
- Corn couscous 1 fatia média (80g)
- Macarrão branco cozido 1 pegador (80g)
- Cooked parboiled rice 1 concha grande (120g)
- Sandwich bread 2 fatias (50g)
- French bread 1 unidade (50g)
- Cooked arracacha 1 unidade média (140g)
- Wheat wrap 1 unidade média (55g)
- Brazilian cheese bread 2 unidades médias (70g)
- Granola 4 colheres de sopa (40g)
- Saltine cracker 6 unidades (45g)
- Unsweetened corn flakes 1 xícara de chá (30g)
Comparison within cereals and derivatives
Cassava flour ranks 2nd in carbs among the 28 foods of its category in this database, calculated from TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil.
| Food | kcal | Protein (g) | Carbs (g) | Fiber (g) |
|---|
Darwin catalog values per 100 g, attributed to TACO. Foods may have different preparation methods; sorting does not produce a ranking of nutritional quality.
Micronutrients (per 100 g)
| Calcium | 19 mg |
| Iron | 1.4 mg |
| Sodium | 2 mg |
| Potassium | 186 mg |
| Zinc | 0.5 mg |
| Vitamin C | 0 mg |
| Vitamin A (RAE) | 0 mcg |
| Folate | 0 mcg |
| Vitamin B12 | 0 mcg |
| Magnesium | 30 mg |
| Phosphorus | 40 mg |
Source: TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil, via the Darwin database.
About cassava flour
Where it comes from
A mandioca (Manihot esculenta Crantz) é originária da América do Sul, provavelmente da Região Amazônica, segundo a Embrapa. O Brasil é apontado também como centro de origem da espécie, com a maior diversidade do gênero Manihot se estendendo até o sul do México e a Guatemala, e estudos indicam que a domesticação da planta remonta a cerca de 5.000 anos, em área que abrange os territórios brasileiro e mexicano. Na época do Descobrimento, os povos indígenas já cultivavam e processavam a raiz, técnica da qual se origina a farinha.
Who eats it, in Brazil
O consumo de farinha de mandioca no Brasil é bem desigual entre regiões. Segundo a Pesquisa de Orçamentos Familiares (POF) 2017-2018 do IBGE, o alimento foi referido por 40,6% da população da Região Norte e por 20,1% da população do Nordeste, patamares muito acima dos observados nas demais regiões do país. O Pará, maior produtor brasileiro de mandioca segundo a Embrapa, concentra pequenas roças cuja produção se volta principalmente à fabricação de farinha.
What it is for in the diet
Segundo a Embrapa, a mandioca constitui, desde tempos imemoriais, uma das mais importantes culturas do sistema agrícola tropical, sendo uma das principais fontes de energia alimentar. A mandioca, da qual se extrai a farinha, é considerada o produto mais importante na alimentação básica do povo brasileiro, servindo também de opção na alimentação animal.
When it is used
O uso da farinha de mandioca no dia a dia varia conforme a região e o ambiente. Segundo o IBGE, a frequência de consumo de farinha de mandioca na área rural chegou a ser o dobro da observada na área urbana, padrão semelhante ao de outros alimentos tradicionais dessas comunidades, como peixe fresco e feijão verde.
A detail almost nobody tells
A farinha de mandioca já foi literalmente moeda de poder político no Brasil. Pelo projeto constitucional de 1823, o direito de votar e de ser votado dependia da renda do cidadão convertida em alqueires de mandioca: para candidatar-se a deputado era necessária renda equivalente a 500 alqueires do produto e, para senador, 1.000 alqueires.
Sources of this section
- Mandioca - Agência Embrapa de Informação Tecnologica (Ageitec) Almir Dias Alves da Silva (consultor autônomo, conteúdo Embrapa) 2021 read on 11/09/2026
- Mandioca para Farinha: Aspectos Históricos, Etimológicos e Morfoanatômicos Alejandra Semíramis Albuquerque, Embrapa Amazônia Oriental 2008 read on 11/09/2026
- Pesquisa de Orçamentos Familiares 2017-2018: Análise do Consumo Alimentar Pessoal no Brasil IBGE 2020 read on 11/09/2026
Every claim above has a source in the list. Where there is no source, there is no claim: the text is simply not published.
How to read this data
The composition reference gives amounts per 100 g of the edible part, in the form of the food indicated by its name. A raw version is not equivalent to the same mass already cooked: water, preparation, salt, oil and fillings can change the results.
A zero value in the catalog does not guarantee absolute absence of the nutrient. Darwin's numbers are a reference reading and do not replace the product packaging or an individual nutritional assessment.
Sources and further reading
- NEPA/Unicamp: Brazilian Food Composition Table, 4th edition: declared reference for the numeric values in the catalog.
- USP: Brazilian Food Composition Table (TBCA): complementary lookup for preparation types and variation; we do not mix numbers from this base with those from TACO.
- Anvisa: food labeling: official guidance on ingredients, labels and relevant warnings.
Frequently asked questions
About cassava flour
Composition and nutrients
How many calories are in cassava flour?
Cassava flour has 361 kcal per 100 g. In a usual serving of 20 g (2 colheres de sopa), that is 72 kcal, according to TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil.
How much protein does Cassava flour have?
Cassava flour has 1.4 g of protein per 100 g, according to TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil.
What does a zero value mean in the catalog for cassava flour?
In the base used by Darwin, vitamin C, vitamin A, folate, vitamin B12 appears with a numeric value of zero. This record does not prove absence in all varieties or preparations. Check the original source and the product label.
Other foods in the category
- Cooked brown rice
- Cooked white rice
- Cooked parboiled rice
- Cooked pasta
- Cooked whole wheat pasta
- Wheat flour
- Rolled oats
- Corn flour
- Cooked tapioca
- Sandwich bread
- Whole wheat sandwich bread
- Brazilian cheese bread
- Corn couscous
- Granola
- Saltine cracker
- Cornstarch cookie
- Simple cake
- Corn starch
- Cooked cream of wheat
- Cooked cracked corn
- Cooked cornmeal
- Chicken coxinha
- Rice gruel
- Rice flour
- Unsweetened corn flakes
- French bread
- Wheat wrap
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