Health Benefits and Precautions of Cassava

Cassava is the health food ingredient we’re going to introduce you to today. Cassava is a carbohydrate-rich subtropical plant originally used in South America. Let’s talk about cassava, which is noted for its rich nutritional properties and dietetic foods.




What is Cassava?

Cassava is a long-sleeved sweet potato-like plant that is a favorite food ingredient for 800 million people in 25 countries and the world’s eight largest crops. The bark is brown, the inside is white, and when heated, the inside is translucent yellow. The starch collected by drying the roots of cassava is called tapioca. It is more sticky than flour or corn flour, and is used for baking bread or making dumplings.

Cassava is also used primarily as a feed, starch, and spirit, and as a supplement to the viscosity of food, rather than as a direct ingredient. If you shake the tapioca in a bag of cloth before the starch hardens, you get a rounded egg, which is called the tapioca pearl, a bubble tea that was developed in Taiwan and is very prevalent around the world. It’s a drink with tapioca pearl in milk tea.

Nutritional Benefits of Cassava

So let’s talk about the nutritional benefits of cassava. Cassava is a food ingredient with a very high carbohydrate content but a low sugar index. This is very good especially for diabetics as it allows you to keep your blood sugar constant while generating a lot of energy.

It is also free from gluten, which causes digestive disturbances and skin problems, and contains a large amount of saponins, which form minerals and lactic acid bacteria that relieve inflammation in the body and regulate the balance of the body. Tapioca starch is made up of resistant starch, which is not digested by enzymes and is not absorbed by the small intestine, but is broken down by the large intestine, and like the first-stage fibers, it promotes digestion, satiety, and inhibits colorectal cancer cells.

Precautions of Cassava

However, cassava is classified into two varieties, sweet and bitter. It is important to note that only sweetened varieties can be used as ingredients, as many of these are bitter and contain toxic liquidation.

When picking a cassava, it is recommended that it is firm when touched and that there is no watery area. Avoid greyish-blue or cassava-like smells. The cassava has a very thick shell, which makes it a little difficult to mow using peel-off fillers. Therefore, you can cut the cassava into pieces and peel it off with a sheath from the cutting edge to make it easier to remove the shell.

Because cassava contains arsenic, it must be cooked and consumed without eating raw. When storing the cassava, if it is not used immediately after being trimmed, it can be stored for 3 to 4 days by immersing it in water, covering it with the wrap of the bowl and refrigeration. When frozen, simply peel, apply, and store.

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