Thickening Agents
Note: See the end of this document for tips on thickening or adding body to your saucy dishes or gravy!
There is also information for servings of broccoli, kale, onions and salmon, to illustrate the difference in carbohydrate levels for varying foods.
The information here is not 100% accurate due to differences in serving sizes provided by the various sources. For example, one source lists 1 cup as 100 grams, while another lists one cup at 128 grams. But it is close enough to give the general idea of carbohydrate levels in these foods for our purposes.
The serving sizes listed below are for 1 cup and 1 tablespoon. Certainly, we wouldn’t use one cup for a serving of thickener, but when you compare a cup of onions to a cup of arrowroot powder, the differences in carbohydrate levels are strikingly apparent!
Note: All measurements are for 1 cup, which equals 16 tablespoons.
Agar Powder
Source: www.nowfoods.com
Calories: not given
Total carbs: 96g per cup divided by 16 = 6g carbs per tablespoon.
Agar agar is a gelatinous substance derived from seaweed.
Arrowroot Powder
Source: www.nutritiondata.com
Calories: 457 ÷ 16 = 28.5 calories per tablespoon
Total carbs: 113g ÷ 16 = 7g carbs per tablespoon
Source: www.nowfoods.com
Calories: 480 ÷ 16 = 30 per tablespoon
Total carbs: 112g ÷ 16 = 7g carbs per tablespoon
Arrowroot Powder is derived from the starch of the Maranta arundinacea plant, a tropical perennial native to Central American and the West Indies.
Buckwheat Flour, whole groats
Source: www.nutritiondata.com
Calories: 402 ÷ 16 = 25 calories per tablespoon
Total carbs: 85g ÷ 16 = 5.3g carbs tablespoon
The buckwheat groats for making this product would most likely not have been soaked prior to processing, which would mean it would prevent mineral absorption in your body due to the phytates in the groats not having been de-activated through the soaking process.
Cornstarch
Source: nutritiondata.com
Calories: 488 ÷ 16 = 30.5 calories per tablespoon
Total carbs: 117g ÷ 16 = 7.3g carbs per tablespoon
Cornstarch is made from the extracted starch of corn, most of which is genetically modified unless it’s certified organic. The corn for making this product would most likely not have been soaked prior to processing, which would mean it would prevent mineral absorption in your body due to the phytates in the grains not having been de-activated through the soaking process.
Guar Gum
Source: www.nowfoods.com
Calories: 480 ÷ 16 = 30 calories per tablespoon
Total carbs: 96g ÷ 16 = 6g carbs per tablespoon
Guar Gum is not recommended for anyone’s consumption! Please see Footnote #1 at the end of this document for very important information regarding the processing and end-products of substances like this.
Rice Flour from brown rice
Source: nutritiondata.com
Calories: 574 ÷ 16 = 36 calories per tablespoon
Total Carbs: 121g ÷ 16 = 7.5g carbs tablespoon
Source: nutritiondata.com
Calories: 578 ÷ 16 = 36 calories per tablespoon
Total Carbs: 127g ÷ 16 = 7.9g carbs per tablespoon
Source nowfoods.com
Calories: 480 ÷ 16 = 30 calories per tablespoon
Total carbs: 108g ÷ 16 = 6.75g carbs per tablespoon
The rice for making this product would most likely not have been soaked prior to processing, which would mean it would prevent mineral absorption in your body due to the phytates in the grains not having been de-activated through the soaking process.
Tapioca Flour
Source: www.nowfoods.com
Calories: 480 ÷ 16 = 30 calories per tablespoon
Total carbs: 112g ÷ 16 = 7g carbs per tablespoon
Source: www.purcellmountainfarms.com
Calories: 310 ÷ 16 = 19 calories per tablespoon
Total Carbs: 99g ÷ 16 = 6g carbs per tablespoon
Tapioca flour is made from the extracted starch of the Cassava root.
* Note that this listing is 100 grams for a cup vs. 128 grams per cup listed by other sources
Xanthan Gum
Source: www.nowfoods.com
Calories: 480 ÷ 16 = 30 calories per tablespoon
Total Carbs 124.8g ÷ 16 = 6.75g carbs per tablespoon
Xanthan Gum is not recommended for anyone