The fields of application of pure potato starch and its derivatives are extremely wide and varied. The products are used e.g. as binders, thickeners, stabilisers, fillers etc. in food products, potato starch = potato flour = potato starch flour = katakuriko Notes: This gluten-free gravies. Its main advantage over other starch thickeners is that it's a permitted ingredient for Passover, unlike cornstarch starch is used to thicken soups and and other grain-based foods. Because potatoes are eaten so frequently they are very significant nutritionally. Potatoes are a good source of vitamin C, potassium and fibre and contain some magnesium. They are high in starch so will stop you feeling hungry for a long time. There is a special fibre in potato skin that helps to protect against some cancers, so to get the most goodness from your potato, leave the skin on. Potatoes contain antiÃ‚â€“oxidants which research shows are able to inhibit the development of some cancers. In addition to this, antiÃ‚â€“oxidants also decrease your risk of heart disease. Potatoes are not fattening, however some cooking and preparation methods are! Sometimes potatoes have had a pretty bad reputation for being fattening, but it isn't the potatoes fault it is what we do to it. Dicing is a method of food preparation in which the food item is cut into small blocks or dice. This may be done for aesthetic reasons or to create uniformly sized pieces to ensure even cooking. Dicing is a desirable method of food preparation, due to the small nature of the pieces of food, which allows the spread of flavour and texture throughout the dish, as well as a somewhat faster cooking speed. Technically there are three types of dicing: large, medium, and small. Large is usually a 20mm (3/4 inch) cube, medium 10mm (1/2 in.), and small 5mm (1/4 in.) However, in home cooking most people understand dicing to just be any size cube, often the size of a regular set of game dice. Brunoise is an especially small size, produced from further cutting of julienne-style food. Dicing usually applies to vegetables prepared in this way but it can also apply to the preparation of meat or fish.