The difference is as follows:

1, containing different elements

Tapioca generally contains hydrocyanic acid, poisonous, must be soaked in water and then cooked put can eat; and sweet potato flour does not contain hydrocyanic acid, can be eaten.

2, the source of different

Tapioca: tapioca is a kind of rubber and maple plant tubers after drying processed into powder products, its starch content is high, many places called tapioca.

Sweet Potato Flour: Sweet Potato Flour is also known as Groundnut Flour, which is derived from our common groundnut, which is a kind of potato plant, and this kind of flour also contains high starch, which belongs to a kind of coarse grain.

3, the use of different

Tapioca: in our country tapioca is mainly used to do feed and food additives, while in Taiwan commonly used tapioca to make taro balls, with a very Q texture.

Sweet potato flour: sweet potato flour is mainly used to make vermicelli, of course, there is also the production of feed, and its production of vermicelli also has a certain degree of elasticity, taste better than rice flour, the aroma is not as good as rice flour.

4, different ingredients

Tapioca: Tapioca contains a lot of starch in addition to tapioca, but also contains a toxin - linseed bitter glycosides, this ingredient will be consumed in the gastric acid under the action of the separation of hydrocyanic acid, this acid with the human body has a toxic effect.

Sweet potato flour: sweet potato flour does not have any toxins, the main ingredient is starch, after consumption will make people have a sense of satiety, easy to produce gas, is not suitable for large quantities of food.

5, different taste

Tapioca flour with water and heat cooking will be transparent, taste with elasticity; sweet potato flour processed into a gray slender strip, crystal clear, similar to the fans.

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Tapioca

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