Cassava
Cassava is a tuberous crop native to South America. It has a brown skin and white flesh that becomes soft and starchy after cooking. Cassava is used in various ways in cooking.
Cultivation
Cassava is grown in tropical and subtropical regions around the world. The plant thrives in well-drained soil and warm climates.
Nutritional values
Cassava is a good source of carbohydrates, especially starch. It also contains fiber, vitamin C and minerals such as potassium.
Use
Cassava is often boiled, baked, steamed or made into flour for various dishes, such as cassava flour, cassava fries and cassava cake.
Did you know…
Raw cassava can be toxic because of its natural content of cyanogenic glycosides. These toxins are broken down during the cooking process, making it safe to eat.
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