Cassava or Manioc

 I was a nutrition guy in the past but have lost touch over the years. This come from my upcoming book Vegetarian Saga.

Cassava or Manioc

Manihot esculenta

Cassava is a rich, affordable source of carbohydrates. It can provide more calories per acre of the crop than cereal grain crops, which makes it a very useful crop in developing nations. 

It is popular because it is a hardy crop that is resistant to drought and does not require much fertilizer.

 Cassava scientifically known as Manihot esculenta, is a woody shrub cultivated for its edible, starchy tuberous roots. It is a staple food crop in many tropical and subtropical regions, providing a significant source of carbohydrates for over half a billion people. While the roots are the primary edible part, the leaves are also consumed as a vegetable after proper preparation to remove toxins. 

Both the roots and leaves contain cyanogenic glycosides, which release cyanide when ingested. Therefore, proper processing, such as boiling and draining, is crucial to remove these toxins before consumption.

 

Cassava is an essential energy source and contains nutrients, such as protein, calcium and fiber. People should not eat it raw, as there is a risk of toxicity due to naturally occurring forms of cyanide. 

In Ceylon during financial hardships when imported food became expensive cassava french fries and cassava chips became very popular. 

We have brand which is salted and not salted. 

Instead of potato chips I quickly got used to it and it is much crispy and has a distinctive taste. 

We solve the problem of toxin in double quick time. 

Then, I did not know tapioca is cassava flour.

Raw cassava contains cyanide, which is toxic to ingest, so it is vital to prepare it correctly. Also, there are two types of cassava: sweet and bitter. Bitter cassava is hardier but has a much higher cyanide content. Most of the cassava used in the United States is sweet. In the U.S., people grind cassava down to make tapioca, which they eat as a pudding or use as a thickening agent.

Cassava is a root vegetable. 

It is the underground part of the cassava shrub, which has the Latin name Manihot esculenta. 

Like potatoes and yams, it is a tuber crop.

People can also eat the leaves of the cassava plant. Humans living along the banks of the Amazon River in South America grew and consumed cassava hundreds of years before Christopher Columbus first voyaged there. Today, more than 80 countries throughout the tropics grow cassava and it is a primary component of the diet of more than 800 million people around the world.

Cassava is a calorie rich vegetable that contains plenty of carbohydrates and key vitamins and minerals. Cassava is a good source of vitamin C, thiamine, riboflavin and niacin. The leaves, which are also edible if a person cooks them or dries them in the sun, can contain up to 25% protein. However, the cassava root does not deliver the same nutritional value as other tuber vegetables.

Tapioca starch is gaining attention as a source of gluten-free flour to make bread and other baked products that are suitable for people with an intolerance to gluten. Cassava is a source of resistant starch, which scientists suggest can boost a person’s gut health by helping nurture beneficial gut bacteria. Resistant starches remain relatively unchanged as they pass through the digestive tract.

160 grams) of cooked cassava contain:

calories: 306 kcal

Protein: 2.27g

CHO: 63.4g

Fiber: 3.04g

Calcium: 27.2mg

Magnesium: 35.2mg

Potassium: 451mg

Vitamin C: 29.1mg

Thiamine: 0.13mg

Riboflavin: 0.08mg

Niacin: 1.35mg