Cassava is a root vegetable native to South America but now grown in many parts of the world, especially in tropical and subtropical regions. It has a brown, rough outer skin and white, starchy flesh inside. Known by different names like manioc and yuca in various regions, cassava is a staple food in many countries due to its versatility and ability to thrive in challenging growing conditions. The root can be boiled, fried, roasted, or grated to make flour, and it’s commonly used in a variety of dishes, from savory to sweet.

Cassava is a great source of carbohydrates, making it an excellent energy-giving food. It’s naturally gluten-free, which makes it a popular substitute for wheat in gluten-free diets. While cassava is rich in calories and energy, it’s low in protein and fat. It also contains fiber, which aids in digestion. However, cassava must be properly prepared before consumption, as raw cassava contains toxins (cyanogenic glycosides) that can be harmful if not cooked thoroughly. Once cooked, cassava has a mild, nutty flavor and a smooth texture, which makes it ideal for use in a wide variety of dishes, such as cassava chips, boiled cassava, and cassava flour-based bread.

Key Facts About Cassava:

Composition:

• • High in carbohydrates, making it a great source of energy.
  • Contains some fiber but is low in protein and fat.
  • Naturally gluten-free, making it suitable for those with gluten sensitivity.

Common Uses:

• • Cooking: Used in many dishes, such as boiled or fried cassava, and cassava chips.
  • Flour: Ground into cassava flour for gluten-free baking and cooking.
  • Beverages: Used in the production of tapioca pearls, which are often found in bubble tea.

Health Benefits:

• • Energy Boosting: High in carbohydrates, providing a good source of energy.
  • Digestive Health: The fiber in cassava can aid in digestion and promote gut health.
  • Gluten-Free: An excellent option for those with gluten sensitivities or celiac disease.

Storage: Store fresh cassava in a cool, dry place. If not used within a few days, it’s best to peel and freeze it to preserve freshness. Cassava flour should be kept in an airtight container in a cool, dry place.

Cassava is a versatile and energy-boosting food that plays an important role in the diet of many around the world. Whether enjoyed as a starchy side dish or used in baking, it offers numerous possibilities for a nutritious and satisfying meal.