Cassava

Cassava

Cassava is a woody perennial shrub of the spurge family, that is extensively cultivated as an annual crop for its edible starchy tuberous root. It was originally observed in what are now called Brazil and Paraguay, and today is widely diffused in tropical and subtropical regions, and may be called the "potato of the tropics". All known species and varieties are cultigens.

Cassava was, and still is, a major staple food for many native tribes of tropical South America, since pre-Colombian times. It was grated into flour and made into pancakes; bitter varieties were detoxified by washing the flour. Fermentation of cassava gruel produced cauim, a mild alcoholic beverage consumed in vast quantities by natives at parties and ceremonies.

Cassava is used as animal feed in Latin America and the Caribbean, China, Nigeria and the EU.

Cassava Nutrition Facts: Calories, Carbs, and Health Benefits

Cassava is composed of 59.68% water, 38.06% carbohydrates, 1.36% protein, and 0.28% fat. If you consume one cassava you will get 155.285 grams of carbohydrates. It is equal to 119.45 percent of the 130 grams of carbohydrates you should include in your daily diet, according to the Institute of Medicine (US). That same a 100 gram reference serving of cassava provides 160 calories and is a very rich source of Vitamin C (ascorbic acid) (27.47% of the Daily Value). This means if your diet contains cassava, it helps your body to absorb iron from food and defend itself more naturally since vitamin C is an antioxidant, reduce the risk of anemia as this vitamin absorbs iron, improve the efficiency of lymphocytes (or white blood cells) to heal wounds and it is effective against gout (a type of arthritis) attacks by reducing blood uric acid levelshigh blood pressurethe occurrence of cancer. In addition it contains a considerable amount of Manganese attaining 21.33% of the Daily Value in a 100 g (3.5 Oz).