*Cassava, also called yuca or tapioca, is a starchy root vegetable, native to South America.

*It has an outer thick rind and a white to creamy white colored flesh.

*Different varieties have different tastes. Its taste ranges from bland to sweet to bitter.

*Cassava root can be boiled, stewed, or dried and ground to flour called tapioca starch, and is a gluten-free alternative to wheat. This can be used for all the purposes where wheat is used.

*Raw cassava root can be toxic and hence cannot be eaten raw. This is because it has substances called cyanogenic glucosides, which undergo a reaction and produce the poisonous hydrogen cyanide. This hydrogen cyanide is destroyed during cooking rendering the root safe and edible.

*Buying and storage: Select cassava roots that are fresh, healthy-looking and plump without any bruises or soft spots. Store them in the cupboard in a cool dry place away from heat and light. They keep well for many weeks and do not need to be refrigerated.

Is it raw?

Yes, fresh and dried cassava roots are raw or sundried, unless otherwise specified.
Make sure you read the label.

Health Benefits

1. Cassava is a carbohydrate-rich root vegetable and most of its calories come from carbohydrates.

2. Good source of dietary fiber. It adds roughage to the contents of the intestines, promotes satiety, promotes the health of the colon, and also helps in relieving constipation, hemorrhoids, diverticular disorders, etc.

3. Good source of manganese, which is an essential cofactor in many enzymatic reactions in the body, especially in the production of energy and antioxidants defenses.

4. Moderate source of copper. It reduces the risk of inflammatory diseases like rheumatoid arthritis, and enhances the activity of enzymes that are needed to maintain the elasticity of blood vessels, ligaments and joints.

5. Good source of Vitamin C, a natural water soluble antioxidant. It enhances the body's immune system, increases the elasticity of skin and blood vessels, and prevents bruising of the skin.