White powder extracted from roots, tubers, stems, seeds and leaves of certain vegetables. In Spanish starch extracted from subterranean plant organs is known as “fécula” whereas the one extracted from seeds is known as “almidón” even though they are both starch.

There is cereal starch, (wheat, rice, etc.), potato starch and legume starch (beans lentils, peas, etc.).

Nutritional information (0.1 kg)
Fiber 5.9 g
Saturates 0.09 g
Monounsaturated fatty acids 0.01 g
Polyunsaturated fatty acids 0.15 g
Cholesterol 0.0 mg
Calcium 0.07 mg
Iron 1.38 mg
Zinc 0.54 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 25.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g