Tapioca is a starch extracted from the cassava root, commonly used as a gluten-free alternative in various dishes. It is free from common allergens like nuts and grains, making it suitable for people with food sensitivities. Tapioca is easy to digest and low in FODMAPs, which are hard-to-digest carbohydrates. Additionally, it contains no saturated fat, making it a heart-healthy choice. However, tapioca has a high glycemic index, which can cause quick spikes in blood sugar and insulin levels. Popular tapioca products like pudding and boba tea often have added sugars, contributing to higher calorie intake. While tapioca is low in essential minerals, it does provide small amounts of calcium and iron. Moderation is key, as raw cassava contains cyanide, a toxic compound, though processed tapioca has trace amounts that are generally safe. Consuming tapioca in moderate amounts can offer some health benefits but should be balanced with a diet rich in other nutrients.