The root of cassava is rich in carbohydrates and gluten free. In the north-east of Brazil, the word "flour" means cassava flour, not wheat. Manioc can be used as cassava semolina or as cassava starch (Tapioca flour). It is a digestible and energetic food. Almost devoid of protein, vitamins and mineral salts, high starch rate and carbohydrates that allows it to reach the 137 kcal per 100 g.