Vitamins and Minerals
Cassava is excellent source of Vitamin C, riboflavin, niacin and thiamine. Cassava also contains protein, carbohydrates, calcium, magnesium, potassium, Vitamin C, and fiber
Essential to (Body parts/Functions)
Cassava lowers the risk of cancer by inhibiting the growth of free radicals and reverse the damage caused by them. Cassava also helps in digestion and stabilizes it by promoting the growth of good bacteria in the intestine. It helps to control your glucose levels in the blood.
Origin and Usage
Cassava was discovered by the indigenous Indian population in Latin America about 4000 years ago. Cassava belongs to the spurges family. It is a resembling of the related castor-oil plant. Cassava can be boiled, steamed, grilled, mashed into chips, or fried. Mostly it is sprinkled with salt, pepper and served with meat.
Varieties and types
Cassava has two types, Bitte and sweet. Bitter cassava is much harder than sweet cassava.
Production
Nigeria is the top producer of cassava. Thailand, Indonesia, and Brazil are also the major producer of cassava.