What is cassava and is cassava healthy? Could it also be that this root is unhealthy or even poisonous? We tell you more about cassava!

What is cassava?

Cassava is a root that originated in Central and South America. It is a sign of human ingenuity that cassava is now considered nutritious and edible. As a protection against animals that also love roots, cassava contains a tiny amount of the highly toxic hydrocyanic acid. Eating the carrot raw is definitely not a good idea and definitely more than unhealthy. Yet the original inhabitants of Central and South America soon discovered that the root, if well prepared, could be an important source of food. Today, cassava is grown almost everywhere in the tropics because of its high nutritional value.

What substances does the cassava contain?

Cassava is very similar to the potato, it consists mainly of starch and thanks to all these carbohydrates this root is very nutritious. The structure of the carrot is stronger than that of a potato, even after it has been prepared. The root does not contain gluten and is therefore also called healthy. For people who are not allowed or do not want to use gluten, the root is a good alternative. The cassava can be prepared in many different ways: cooking, steaming, frying, grilling or baking. The present hydrocyanic acid is broken down when heated. The root is often used to make flour, which can be used in various dishes.

Is cassava healthy?

The root resembles a potato and contains hardly any minerals or vitamins. However, in tropical regions all kinds of medicinal effects are attributed to the root. Is cassava healthy? In these areas, it is said that the root contains substances that provide relief from barbed-poor syndrome. The flour of the root is also said to be good for the nervous system and an effective remedy against stress. However, no scientific evidence has yet been provided. Good properties are also attributed to the leaves of the plant. Finely chopped leaves should be applied to the head as a puree to combat headaches. If wounds are connected to leaves from this root, this would speed up healing.

The taste of cassava

There are two types of cassava, bitter and sweet. The bitter one contains more hydrocyanic acid than the sweet one, but both types cannot be eaten raw. The taste also resembles that of an ordinary potato despite its coarser structure. When cooked, the carrot of vegetables and meat is a nice addition. The cassava chips have also become very popular lately because of their crispy structure. One of the special products for which the carrot is used is bubble tea. The pearls that are used for this are made of tapioca, as the flour of the carrot is often referred to.

In other countries the root is also called yuca when used in the kitchen. It is common in Indian and Cuban cuisine. The fact that cassava or yuca is also regularly for sale in vegetable shops and supermarkets in the Netherlands is also related to the fact that the Surinamese kitchen also uses this root in many ways. Would you like to try a simple dish with this root? Then make a cassava omelette. With one cassava, two eggs, tamarisauce and two tablespoons curry masalas you can make a tasty omelette in no time at all. To do this, cut the cassava into small cubes.