What is useful cassava root?

Habitual products have bothered, and it would be desirable something exotic? You will certainly be impressed by the root cassava. But before you buy and use it, find out the properties and features of cooking.


Cassava - not the only name of the root, others - manioc, tapioc. This is a tuber that grows on the roots of a plant belonging to the family Euphorbia. In South America and Africa, cassava is widely used in cooking and is often eaten by the locals. In other countries, the product is not as well known, but is gradually gaining popularity.

The plant has the form of a shrub that reaches 2 or 3 meters in height. The leaves have a dissected palmate form, the flowers are very small and gather in inflorescences-panicles. Fruits are represented by boxes. Roots have swollen sections of tubers up to a meter in length, their weight can reach 15 kg.

Helpful information! As a part of root crops glycosides of cyanogenic type - toxic substances are found out. For this reason, the product is not consumed in its raw form, as it can provoke severe poisoning.

What is the use of cassava?

The composition of the cassava includes a lot of valuable substances: protein, dietary fiber, carbohydrates, ash, iron, potassium, zinc, manganese, calcium, phosphorus, sodium, selenium, copper, magnesium, vitamins K, C, A, E and group B.

Consider the beneficial properties of the cassava root crop:

  • Restorative, tonic effects. Cassava will help restore strength after intense loads, increase endurance and performance.
  • Reducing the level of "bad" cholesterol, which is deposited on the walls of blood vessels in the form of plaques and causes the development of atherosclerosis.
  • Root crop has anti-inflammatory effects, and to a greater extent on the joints, which is important for gout, bursitis, arthritis.
  • Regular moderate consumption will help strengthen and increase bone density, minimizing the risks of fractures and bone fractures.
  • Manioca normalizes glucose levels and prevents its sharp jumps, so the product can be included in the diet of diabetics.
  • Cassava improves blood composition, normalizes the level of hemoglobin and other components.
  • The benefit lies in the fact that the root crop strengthens the myocardium, normalizes the contractile activity of the heart, puts in order the heart rhythm and blood pressure.
  • This is a good means of preventing disorders in the central nervous system, Alzheimer's disease. The effect is achieved by preventing violations of neural connections in the brain.
  • Antioxidant action is protection from the negative effects on the body of free radicals. Aging and oxidation of tissues are slowed down, the risks of developing cancer are reduced.
  • In some countries, cassava is used to treat inflammatory diseases of the prostate, intestine, gall bladder.

Hazardous properties

If used improperly, cassava can cause serious harm to the body. Raw root crops contain cyanides, which, in violation of the integrity of the product, react with enzymes and break down hydrocyanic acid and acetone. Just 400 grams of raw product contains a dose of acid, which will be lethal to humans.

If you use a poorly treated cassava for a long time, cyanogenic glycosides will accumulate in the body, causing poisoning, which can manifest as ataxia (muscle movement disorders), amblyopia (vision problems).Children have obstructive paralysis. The first signs of intoxication are vomiting, diarrhea, irregular heartbeat and breathing, and headaches.

Cassava has contraindications for use, and these include individual hypersensitivity, susceptibility to allergies, liver and kidney disease. For any alarming symptoms, cassava should be excluded from the diet.

Interesting fact! With the deterioration of the socio-economic situation in the Congo, the processing time of cassava during production decreased, which led to a deterioration in the health of the local population. The condition provoked by cyanide poisoning was called "konzo" and was classified as a form of myelopathy with sharp attacks of paralysis.

Features of use

How to use the product? To root vegetables become safe and harmless, they need to prepare. First, remove the peel, as it contains toxic substances. Next, cut the tubers into cubes and immerse in cold water to avoid browning (starch, reacting with oxygen, changes color). Then it is recommended to boil the cassava, and then subject it to basic processing, for example, fry in breading or in butter, bake in the oven. Such a product will be a hearty and nutritious side dish.Fully cooked cassava can be added to the salad instead of potatoes. Try mashing. And adding icing sugar, you get a good dessert.

There are other options:

  1. Cassava leaves. They resemble spinach, but must also be processed. Usually they are immersed in boiling water, then immersed in cold water. When the greens are cooked completely (dark and soft), it is advisable to send it for a couple of hours in the fridge. Then you can add leaves to any dish, replacing them with cabbage or spinach.
  2. Flour from root crops, called tapioca. She often replace starch in the preparation of thick sauces, cereals, puddings and other dishes. Tapioca is also an alternative to the usual wheat flour, and it makes good bread, bread or bread. By the way, such products will not cause undesirable reactions in case of allergy to cereals.
  3. On sale you can find tapioca balls, resembling beads or pearls. They are boiled and replace muesli or porridge, if you add fruits and berries. You can mix them with powdered sugar or honey to make desserts. Not so long ago, the balls began to paint and add to drinks.

Tip! Cassava as a side dish goes well with fish, vegetables and meat.

If you run the risk of trying cassava, you can cook it correctly, gain benefits and avoid undesirable consequences.

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