Cassava(Manihot Esculenta)

Desription

Cassava, also known as manioc or tapioca, is an edible root tuber native to South America. They have a tough, scaly, brown skin, while their starchy flesh is white. It is considered the third largest source of carbohydrates in tropical Africa, Asia and Latin America, after rice and corn.

There are two types of cassava, and although they have some differences, both are used in a similar way.

• Sweet cassava: It is less toxic than its bitter counterpart (cassava contains cyanide compounds). This type of cassava has lower levels of these compounds and therefore does not require as much cooking. Sweet varieties also produce higher yields.
• Bitter cassava: It is very similar to sweet cassava in its cultivation and general appearance, however, it produces higher amounts of cyanide compounds. Sweet cassava contains as little as 40 parts cyanide per million, while bitter varieties can reach up to 490 parts per million.

Benefits of the cassava

Cassava is a tuber recognized for its numerous properties and benefits, since it provides fiber, as well as some vitamins and minerals.