All you need to know about Cassava

Cassava is a starchy root vegetable that is a little bit nutty in taste. It is native to South America and is a significant source of calories and carbs for people. Due to its ability to withstand difficult growing conditions, Cassava is generally grown in the world’s tropical regions as it is one of the crops that can tolerate drought. It is also called yuca and is also referred to as Brazilian arrowroot or manioc.

Which part of Cassava is consumed? 

Mostly the root part of Cassava is consumed by people, which is very adaptable. It can be eaten whole, grinded and cooked or in the form of bread and crackers.

The root of Cassava is well known as the raw material used to generate tapioca and garri. It is an essential source of carbs and provides fibre, vitamins and minerals, but the processing methods significantly lower its nutritional value by demolishing vitamins and minerals. It helps improve brain functioning and supplies energy.

Cassava contains very few amounts of proteins and fats. So, people who use Cassava in their diet may need to eat extra green vegetables or add additional protein supplements to avoid malnutrition.

It is suitable for those people who suffer from various food allergies because it is gluten-free, nut-free and grain-free. However, it’s important to remember that cassava root must be cooked before it is consumed. 

Cassava is very rich in calories which contains a lot of carbohydrates, essential vitamins and minerals. It is a great source of thiamine, vitamin C, Niacin and riboflavin. In addition, niacin helps to keep the nervous system and digestive system healthy. The leaves of Cassava can also be edible if a person cooks them or dries them in the sun as they contain up to 25% of protein.

Scientists suggest that resistant starch can boost a person’s gut health by helping nurture beneficial gut bacteria. The cassava vegetable contains a good amount of resistant starch that remains relatively unchanged as they pass through the digestive tract.

Benefits of Cassava:

  • Remove worms

It can help to remove nematode lice in your stomach and intestines. The roots of cassava help to remove worms from your intestines.

  • Increases energy

As it is rich in carbohydrates, Cassava can help to increase your energy instantly.

  • Helps to increase appetite 

Carbohydrates and fibres play an important role in increasing your appetite. So if you feel weak and have less need, you can try putting a few slices of Cassava into your diet. 

  • Helps to heal wounds

The stems, leaves and roots of Cassava are all useful in treating wounds. The roots can help to cure the wounds from becoming infected.

  • Cures fever 

Cassava is used to treat mild fever. When the Cassava is boiled in water, its ability to relieve fever increases. You can drink boiled water of Cassava to reduce your body temperature.

Is Cassava toxic? 

Cassava is not toxic unless you eat it raw. However, it should not be eaten uncooked as it contains naturally occurring forms of cyanide, which are very harmful to ingest, but by soaking and cooking, these compounds become harmless. 

Consuming raw or incorrectly prepared Cassava can lead to many side effects.