What it is
A fine, easily-digestible starch from the arrowroot rhizome — one of the oldest cultivated plants in the Americas, now mostly a grain-free thickener.
Why your biology objects
Whole arrowroot is an ancient tuber, but what's on a label is the extracted starch — nearly pure, fast-digesting glucose with little else, like tapioca. Gentle and traditional (it was a convalescent food), but as an isolate it's a quick blood-sugar bulk, not a nutrient source. Judge it by how high it sits on the list.