Cassava should never be eaten raw
Benefits of Cassava
Cassava should never be eaten raw
Cassava should never be eaten raw as the root composes small quantities of cyanogenic glycosides, especiallyhydroxycyanic acid. Cyanide compounds interfere with cellular metabolism by inhibiting the cytochrome oxidase enzyme inside the human body. Peeling followed by cooking ensures them safe for consumption by removing these compounds.
Cassava is classified as sweet or bitter
Overview
Utilization of Cassava Leaves
Excellent source of saponins
Some important minerals
Rich in Fiber
Vitamin C and Folate
largest source of food carbohydrates
Cassava Flour
Miscellaneous information
Are there any possible problems or complications
High amounts of dietary fiber More ...
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