1 serving (100 grams) contains 150 calories, 1.0 grams of protein, 0.5 grams of fat, and 35.0 grams of carbohydrates.
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Nutrition Information
Calories |
357.1 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 33.3 mg | 1% | |
| Total Carbohydrates | 83.3 g | 30% | |
| Dietary Fiber | 4.8 g | 17% | |
| Sugars | 2.4 g | ||
| protein | 2.4 g | 4% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 38.1 mg | 2% | |
| Iron | 0.7 mg | 3% | |
| Potassium | 645.2 mg | 13% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Gari
Gari, a staple food derived from cassava root, is widely enjoyed across West African cuisine. This coarse, granular product is made by peeling, grating, fermenting, pressing, and frying cassava. Gari serves as a versatile base for dishes like eba or can be consumed raw with water, sugar, or milk for a quick meal. Nutritionally, it is rich in carbohydrates, making it a good energy source. While low in protein and fat, Gari contains modest amounts of fiber and some B vitamins from cassava. However, its nutritional profile depends on the preparation; excessive frying may reduce its health value. Fermentation enhances digestibility and eliminates natural toxins found in cassava, making Gari a safer option. It is best consumed in moderation as its high carbohydrate content and caloric density can contribute to weight gain if overeaten. Gari symbolizes ingenuity in transforming cassava into a shelf-stable and culturally significant food.
