"Raw Cassava" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Raw Cassava is the tuberous root of the cassava plant, which is used in cooking and in some cases for medical purposes.

Appearance and taste. Cassava is an oval tuber with a hard yet brittle skin ranging from light to dark brown. Inside there is a starchy flesh that can be white, creamy, or yellowish. The taste of cassava ranges from neutral to slightly sweet.

Composition and nutritional value. Cassava is rich in starch, which accounts for about 30% of the tuber's mass. Cassava also contains a small amount of protein, vitamins and minerals, such as vitamin C, potassium, magnesium and iron.

Culinary uses. Cassava is used in cooking to prepare a variety of dishes. It can be boiled, fried, baked, steamed, or added to various sauces and seasonings. Cassava is commonly used in the cuisines of Africa, the Caribbean, and South America.

Storage. Cassava should be stored in a cool and dry place to prevent spoilage. The tubers can be stored in a cool room or in the refrigerator for several weeks.

Contraindications. Cassava is not recommended for people allergic to plants in the spurge family. Also, cassava contains cyanogenic glycosides, which can cause poisoning if consumed in large quantities.

Medical uses. Cassava may be used for medical purposes to treat certain diseases, such as anemia, diarrhea, and some types of cancer. However, before using cassava for medical purposes you should consult a doctor.

Important! The information presented in this description is general and does not replace professional medical or culinary advice. Before using cassava for any purpose, it is recommended to consult a qualified specialist or chef.