Safety profile
Benefits of Cassava

Safety profile
Cassava root contains natural toxic cyanogenic glycoside compounds linamarin and methyl linamarin. Injury to tuber releases linamarase enzyme from the ruptured cells, which then converts linamarin to poisonous hydrocyanic acid (HCN). It is therefore, consumption of raw cassava root results in cyanide poisoning with symptoms of vomiting, nausea, dizziness, stomach pains, headache, and death. In general, cyanide content is substantially higher in its outer part and peel. While peeling lessens the cyanide content, sun drying, and soaking followed by boiling in salt vinegar water results in evaporation of this compound and makes it safe for human consumption.
Safety profile
Description
Leaves Must Be Cooked
What does it involve
Low salt diet
Cassava should never be eaten raw
Benefits of Cassava Leaves
Fiber
Nutritional profile
Magnesium and Copper
Contains
Gluten Free More ...
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