Arrowroot

Description

Arrowroot is a starchy root vegetable obtained from the rhizomes of the tropical plant Maranta arundinacea, used to make arrowroot powder. It derived its name from aru-aru meaning meal of meals, in the Caribbean Arawak language, which was a staple food in the Caribbean cooking and which was believed to treat poison in wounds. It’s locally known as “Nduma”
The common varieties grown in Kenya are Dasheen and Eddoe, where Dasheen arrowroot is known for its large tubers while Eddoe is better suited to grow away from riverbeds because it can tolerate less water. Arrowroots are good for the diabetic, people with sleep disorders & Celiac disease, the pregnant women, where Folate in arrowroot helps prevent birth malformations and the teething infants.
Arrowroots are rich in Vitamin C, Calcium, Iron, Vitamin A, Vitamin B6, Cobalamin, Magnesium, Potassium, which provides a variety of health benefits including gluten-free starch that could potentially be used as a starch substitute for people. Arrowroots take tive to six months to mature.