Cassava
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+Description
Cassava is a root also known as manioc or yuca. Cassava is native to Brazil and Paraguay. The root is long and tapered. The rind is rough and brown. The flesh is firm and can be chalk-white or yellowish. There are two kinds of Cassava roots, bitter and sweet.
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+Availability
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 
Cassava is available from Costa Rica.
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+Main nutrients
Calcium, Carbohydrate, Fiber, manganese, Phosphorus, Protein, Potassium, Vitamin C.
Main varieties
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Cassava
Cassava is most commonly associated with tapioca, the flour that is made of Cassava. Cassava is a vital staple for about 500 million people. The starchy roots produce more food energy per unit of land than any other staple crop.
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Preparation
The sweet cassava can be eaten raw, although it is at its best when cooked. Before cooking remove the rind with a knife.
ConsumptionThere are two kinds of Cassava roots, bitter and sweet. The bitter must be cooked, as it contains poisonous prussic acid that is destroyed by cooking. After it is cooked, it is often dried, at which point it can be ground into a flour to make things as flat breads, or used as a thickener. The sweet cassava is safe to eat raw. It can also be baked, fried, or boiled as you would boil a potato.
When to eatCassava is harvested ripe, so can be eaten directly. It should be stored at a dry cool place.
Did you know?
- Nutritionally, the cassava is comparable to potatoes, except that it has twice the fiber content and a higher level of potassium.
- In many countries, significant research has begun to evaluate the use of cassava as an ethanol biofuel.
- Cassava is used worldwide for animal feed.
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