Cassava is a root vegetable native to South America. It has been cultivated in tropical climates and for more than 8,000 years.
The cassava plant produces a starchy root, which is used to make flour for baking or eaten raw as potato chips or chips.
Cassava can also be dried and ground into tapioca flour, which is used as a thickener in many foods, such as puddings and pie fillings.
Cassava is a staple of the Caribbean diet. It is easy to grow and can be used in many different ways. The leaves, tubers, and roots are edible and nutritious.
Yuca candies are a fun treat that isn’t too sweet. They are easy to make and only require a few ingredients. You can add vanilla extract or cinnamon powder to give them more flavor.
What is cassava?
Cassava, scientifically called manihot esculentais a shrub native to the tropical regions of Central and South America.
Like the castor bean or the rubber tree, it belongs to the great Euphorbiaceae family, which includes about 6,000 species, including a hundred species of the genus Manihot. If there are many cultivars and hybrids today, the typical variety is the Manihot esculenta Crantz.
Sometimes considered a root vegetable, cassava is a perennial plant that can grow up to 5m tall.
It is distinguished by its very long tubercle that can measure 50 cm long by 10 cm in diameter and weigh up to 5 kg! It has rough brown skin and whitish flesh. It produces large leaves, which are also edible, and yellow flowers in capsules.
Originally, the shrub grows mainly in the Amazon, Guyana and Brazil regions. Its tuber was eaten fried, prepared as a broth or ground to obtain flour.
Cassava was introduced to Africa beginning in the 16th century, where it is now widely consumed.
It is mainly used in the preparation of cassava bread, attiéké, a traditional dish from the Ivory Coast, and «fufu», a paste eaten as a staple food in West Africa. It is also cultivated in Asia.
In addition to its taste qualities, the cassava tuber and leaves have undeniable nutritional assets.
The tuber is an excellent source of carbohydrates and contains many minerals and trace elements. The leaves are rich in antioxidants, proteins and vitamins.
Thanks to this composition, cassava has a satiating and antioxidant action. Its consumption is also indicated to alleviate skin problems, improve traffic and reduce bad cholesterol levels.
Cassava has a high carbohydrate content.
Cassava has a high carbohydrate content, since each 100 g portion provides 90 g of carbohydrates. It is also a good source of energy and can be useful for people on a low-carb diet.
Cassava contains several types of starch, such as amylose and amylopectin, which are important sources of energy that can be used immediately once digested.
cassava roots
Cassava roots are cooked in a variety of ways, depending on the region. In Africa, cassava roots are often pounded into a paste before being shaped into balls and steamed in banana leaves.
The resulting food resembles gnocchi or dumplings in appearance and texture. In other parts of Africa, cassava roots are boiled or roasted whole until they are tender enough to eat with your hands without burning.
Cassava contains resistant starch, a type of indigestible vegetable fiber that acts like soluble fiber.
Resistant starch is a type of plant fiber that is not digested in the small intestine. Therefore, it acts as a soluble fiber and can help lower cholesterol and blood sugar levels.
A study published in the Journal of Nutrition found that people who ate resistant starch had lower cholesterol than those who did not.
The American Heart Association recommends consuming 25 to 30 grams of soluble fiber per day, but most Americans only get about 15 grams per day on average, according to the USDA’s National Health and Nutrition Examination Survey (NHANES). from USA
Cassava is delicious!
Cassava is delicious. It is also an excellent source of fiber, low in fat, and a good source of vitamins and minerals.
Cassava is high in fiber, low in fat, and a good source of vitamins and minerals. Likewise, cassava contains more potassium than any other vegetable. Cassava is an exceptional source of vitamin C, vitamin B6 and manganese. It also has moderate amounts of calcium, magnesium, iron, thiamin (B1), riboflavin (B2), niacin, zinc, pantothenic acid (vitamin B5), folate, iron, phosphorus, copper, boron, selenium, molybdenum, sodium chloride, and taurine.
cassava stem
Cassava stalks are a great source of starch. They are ready to be harvested when they are five feet tall and have some color change, usually from green to purple. To harvest the cassava stalks, use a machete or knife to cut them at the surface of the soil.
Then, place them on a tarp in direct sunlight for two days so any insects they may have dry out and die before storing them indoors (you can also do this by placing them on an open window screen).
To store yucca stalks, put them in the freezer until needed or store them wrapped in newspaper in an airtight container in your pantry.
If stored correctly, they should last several months before going bad, but if there’s any question as to whether they’ve gone moldy or rotten, throw them away! When you’re ready to cook with them (and don’t forget: they always need to be washed to remove the dirt), peel off the tough outer layers before cutting them into finger-sized pieces long enough to take a bite at a time; These sizes make sense because humans have been eating cassava root since prehistoric times, without sharp teeth!
Cassava is a good source of folate.
Folate is a form of the B vitamin. Folic acid is important for the development of a healthy fetus and for the formation of red blood cells. Folate is also important for the normal functioning of the nervous system.
Cassava roots are rich in vitamin C.
Vitamin C is an important antioxidant that helps the body fight free radicals, which are byproducts of normal cell function. These can cause cell damage and disease.
Vitamin C is also necessary for the production of collagen, a structural protein that gives skin strength and elasticity.
It is also necessary for healthy teeth and gums, as well as for the production of neurotransmitters – the chemicals involved in nerve signaling within the brain – and carnitine (a compound that plays an important role in energy metabolism). .
Steam the cut cassava.
To make the yuca candies, you will need to cut the yuca root into strips. You can use a sharp knife to do this, or a mandolin slicer if you have one.
Cut the yucca into strips (about 1/4-inch wide). Place the yucca in a steamer basket and cook for about 10 minutes; remove from heat and allow to cool.
Cassava contains small amounts of magnesium, zinc and iron.
Cassava roots may also contain trace amounts of magnesium, zinc, and iron.
The cassava root is actually a storage organ of the plant. It is approximately 25 percent starch, 15 percent protein, and 10 percent sugar (making it an excellent source of energy). It also has a good amount of vitamin C in the form of cassava roots.
Cassava roots are rich in vitamin C. Because cassava contains resistant starch, it can help you feel full longer than other foods with the same number of calories.
Cassava, the tuber rich in good carbohydrates
CASSAVA BENEFITS
Good source of carbohydratesHas an antioxidant actionRelieves skin problemsReduces bad cholesterol levelsImproves digestive health and transit
Nutritional composition
9 amino acidsvitamins: Provitamin A, B1, B2, B3, B5, B6, C, E, KMinerals and trace elements: magnesium, iron, calcium, potassium, sodium, phosphorus, copper, manganese, zinc…Carotenoids: lutein, beta-carotenefibersProteinlipidscarbohydratespolyphenolsWater
Yuca candies are a fun treat that isn’t too sweet.
Yuca candies are a fun treat that isn’t too sweet. They can be broken into pieces and shared with friends, or kept for yourself. If you like peanut butter candies, you are sure to love these cassava candies!
Takeaway: Yuca candies are a fun treat that isn’t too sweet. They can be broken into pieces and shared with friends, or left alone. If you like peanut butter cakes, you will surely love these cassava candies.
Cassava candies are a great snack to have around the house, especially around Christmas and New Years when you want something sweet but not too sweet. If you want to make them for your friends or family this holiday season or any other time of the year, I hope this article has helped you!
The benefits of cassava
good source of carbohydrates
The cassava tuber is composed of 70% carbohydrates or carbohydrates. So much so that today nearly 500 million people depend on it as your main source of carbohydrates.
Carbohydrates, essential for provide power to the body, they are used in the composition of certain proteins, ensure glycogen reserves and improve sleep by increasing the production of tryptophan.
It contains mainly complex carbohydrates in starch form (amylose and amylopectin). These have a satiating role and regulate appetite. Once in the stomach, the starch swells, which speeds up the feeling of satiety.
Although it is relatively high in calories (159 kcal per 100 g), it can be consumed to lose weight due to its high satiating power and its fiber content.
This journal from the University of New England (Australia) focused on the nutritional composition of cassava and in particular its high carbohydrate content in animal feed.
Has an antioxidant action
Cassava is an interesting plant to limit damage to the body induced by the action of free radicals. Its leaves contain polyphenolsvitamin C and carotenoids (lutein and beta-carotene). All these nutrients and active ingredients are involved in the fight against free radicals.
In some studies, cassava has been shown to protects the liver and limits liver damage thanks to its antioxidant activity. In fact, it contains 2 flavonols: quercetin and kaempferol. The latter have reduced the level of…