Cassava is a popular staple throughout much of Africa and Latin America. It’s also known as manioc and yuca, but whatever you call it, it’s basically the same thing: a starchy root that’s been used for thousands of years as a food source for people all over the world. Although cassava contains many vitamins and minerals, some people have questioned whether or not it should be consumed at all.
Yes, you can eat cassava, but only if it’s cooked first. Raw cassava contains cyanide which is a toxin that can cause harm to your body. By cooking it first, the toxins are removed, which will make it safe for you to eat.
Benefits Of Eating Cassava
Cassava contains a lot of starch and very little sugar, which makes it an excellent choice for those on a low-carbohydrate diet. This makes cassava flour ideal for gluten-free diets.
Cassava is also rich in vitamins C, B6, and B12, as well as folate, magnesium, iron, and potassium. These nutrients help to boost immunity, lower blood pressure and prevent heart disease.
Cooked cassava has an average glycemic index (GI) of 51, making it less likely to cause spikes in blood glucose levels compared to other starchy foods like potatoes or rice.
Can You Eat Cassava Leaves?
Cassava leaves are edible and nutritious. They’re high in protein, calcium, iron, and vitamin C. One cup of cassava leaves contains around 6 percent of your daily recommended intake for all these vitamins and minerals.
The only downside is that they’re also high in cyanides, which is a toxin that can cause problems to your health.
To make it edible to eat, cook the leaves by steaming or boiling them first.
What Does Cassava Taste Like?
Cassava has a very mild flavor with notes of nutty sweetness. It’s often described as tasting like potatoes but with an earthy aftertaste.
Some people describe the flavor profile as similar to parsnips or turnips.
How To Prepare Cassava For Eating
You can cook cassava in a variety of ways to make it more palatable. The root is most commonly eaten boiled, although it can also be roasted or baked as well as eaten raw. If you want to boil it, cut the tuber into slices and submerge them in water that has been brought to a boil. When the water returns to a boil, reduce the heat and allow the cassava to cook for about 10 minutes on each side.
To prepare roasted cassava, first cut off any leaves from around the base of your plant (this will help prevent mold). Bake at 250°F until tender (about 1 hour). For baking times longer than 1 hour, turn every 15 minutes or so until done.
To roast in an open fire: Peel off all loose skins from roots; cut into slices about 1/4-inch thick; spread out on an oiled grate over coals and turn occasionally with tongs (or use a long-handled fork) until browned on both sides (about 30 minutes).
How Do You Get Rid Of Cyanide In Cassava?
The first thing you want to do is to get rid of the cyanide in cassava. The easiest way is to let it ferment. That’s how they do it in Africa. They make beer out of cassava, and they don’t have any problem with cyanide poisoning.
There are a couple of other ways that you can use to get rid of cyanide in cassava:
One is to boil the roots for several hours until all the cyanide is gone. This works well if you have access to lots of water and time, but not everyone has access to those things.
Another way is to use an oxidizing agent like ascorbic acid or sodium bicarbonate (baking soda). You can add this directly to your cooking water or mix it with sugar and add that to your cooking water. This will react with the cyanide and convert it into a less toxic form that can be removed from your food by boiling or by adding more baking soda or ascorbic acid during cooking.
What Can You Use Cassava For?
The root of the cassava plant can be eaten, but it’s also used to make flour and starch. The leaves can be eaten too, and they have health benefits similar to those of spinach.
Here are some ways to use cassava:
In cooking — Cassava works well in soups and stews because it has a mild taste. Cassava flour can be used to make bread and cakes with a slightly sweet taste similar to pumpkin pie.
In baking — Cassava flour can be substituted for wheat flour in some recipes for baked goods like cookies and muffins.
In smoothies — You can use frozen or freshly grated cassava root in smoothies.
Conclusion
We hope you’ve learned a few things about cassava and now know whether or not it is safe to eat. It can be a great addition to your diet, but I recommend that you cook it first to remove the toxins so it will be safe to eat.
Kate has been in the food business for over 20 years. Worked as a cook at several buffets which include Old Country Buffet, Five Star Buffet, and Ichiban Buffet. Now, I’m mostly at home cooking for my family, caring for chickens and ducks, and tending the garden.