Edible cassava is the most important component of the diet of the peoples of Africa and Latin America. Consumption of cassava, or, as it is also called, cassava, in those regions, in terms of volume, it can be compared with the potatoes we consume. But sometimes what is edible for some, for others - like death. And here, without exaggeration.
- What is and where it grows
- Chemical composition
- Useful and healing properties
- Contraindications and side effects
- What can you buy
- Prepare the strawberry to eat
- What can you cook
What is and where it grows
Manioc - an evergreen tropical latitudes which has many names: maniot, cassava, yuka (not to be confused with yucca). It has the appearance of a shrub with sharp palmate leaves and a tuberous root that reaches 8–10 cm in diameter and is up to 1 m in length. The plant originated from South America and is now cultivated in regions with a tropical climate: Africa, some regions of Asia and Indonesia.
Chemical composition
Raw cassava roots contain cyanogenic glycosides linamarin and lotavstralin, which when decomposed, form acetone and hydrocyanic acid. A dose of this poison in 400 g of raw cassava root is fatal to humans. Therefore, it is impossible to use the root in its raw form. The caloric content of cassava is 159 calories and contains the following substances (per 100 g):
| Organic substances, vitamins and minerals | amount |
| Squirrels | 1.2 g |
| Fat | 0.3 g |
| Carbohydrates | 38.3 g |
| Alimentary fiber | 1.8 g |
| Sugar | 1.7 g |
| Ash | 0.62 g |
| Water | 59.68 g |
| Vitamin A | 13 IU |
| Vitamin B1 | 0.097 mg |
| Vitamin B2 | 0.048 mg |
| Vitamin b3 | 0.854 mg |
| Vitamin b4 | 23.7 mg |
| Vitamin B5 | 0.107 mg |
| Vitamin B6 | 0.088 mg |
| Vitamin C | 20.6 mg |
| Vitamin E | 0.19 mg |
| Vitamin K | 1.9 mcg |
| Potassium | 271 mg |
| Calcium | 16 mg |
| Magnesium | 21 mg |
| Sodium | 14 mg |
| Phosphorus | 27 mg |
| Iron | 0.27 mg |
| Manganese | 0.384 mg |
| Copper | 0.1 mg |
| Selenium | 0.7 µg |
| Zinc | 0.34 mg |
The composition of the tubers also includes about 40% starch and fatty amino acids.
Useful and healing properties
When properly processed, the cassava loses all its toxic properties and has a beneficial effect on the body namely:
- normalizes the level of sugar;
- cleans blood vessels from cholesterol;
- normalizes pressure;
- strengthens the immune system;
- slows the aging processes of organs;
- has anti-inflammatory properties.
Decoctions of pre-treated leaves should be used to prevent cancer.
Contraindications and side effects
Manioc contains a high concentration of cyanide, so when eating raw root, a person develops a strong poisoning, even death. But the frequent use of heat-treated cassava is not harmless: very quickly the body feels oversupply and reacts to it with vomiting, diarrhea and bitterness in the mouth.
What can you buy
On sale you can find the root and leaves of cassava in its original form, and in the ground.
- Root. Get tubers mainly for cooking side dishes.
- Flour. Cassava flour is a substitute for cereal flour and is an alternative for those who are allergic to certain types of cereal.
- Leaves. A large amount of protein in cassava leaves makes their taste like spinach and also serves asside dishes.
- Tapioca. Cassava starch is widely used both in cooking and for industrial purposes.
Prepare the strawberry to eat
We have already figured out what is harmful raw cassava root, now consider the technology of preparation of the tubers in use. A well-washed root is cleaned and soaked in water for a while: this will help reduce the amount of cyanide before heat treatment. But only she can finally make cassava edible, so before further preparation, chopped tubers are scalded or roasted, and then you can safely follow the recipe.
What can you cook
The roots themselves contain little protein and only some amino acids. Although it is thermally treated tubers are most often eaten. Starch and deficiency of fatty amino acids can retain water in the body, in order to avoid this, it is recommended to use the leaves of the plant, which are rich in protein.The most common dishes from cassava are side dishes and all kinds of flat cakes and bread. And we offer you a recipe for Brazilian cakes "Pao de kejo" cassava flour. You will need:
- flour - 2 glasses;
- vegetable oil - 0.25 cup;
- milk - 0.5 cups;
- water - 0.5 cups;
- egg - 2 pieces;
- Parmesan - 100 g;
- salt - 0.5 tablespoons.
- Mix water, milk, butter, salt and cook until boiling.
- Pour this mixture into the flour, stir well and leave to cool.
- Add the eggs and the grated parmesan and mix well again.
- Form future buns from the resulting dough and put them to bake for 30-35 minutes at 180 °.
