Tapioca

The introduction of tapioca in school feeding brings very positive results, with excellent acceptance by children and excellent nutritional references

Using tapioca in school meals can provide several nutritional benefits. Tapioca is gluten-free and is also a good source of carbohydrates, which can provide energy and help improve physical and mental performance. Additionally, tapioca may contribute to bone health as it contains calcium, an essential nutrient for development and the protection of bones. It is important to note that tapioca is primarily composed of carbohydrates and does not provide significant amounts of protein, fiber, or other nutrients. In the context of school meals, tapioca can be a versatile and accessible ingredient that can be used in a variety of dishes, such as tapioca pudding or as a thickener for soups. However, it is important to incorporate tapioca into a complete meal that includes a variety of other nutrient-dense foods to ensure a balanced diet for students. Please note that the benefits and nutritional considerations of tapioca may vary depending on the overall composition of the school lunch. It is always advisable to consult a registered dietitian or registered dietician to ensure that the school feeding program meets the specific nutritional needs of students.