CASSAVA
CASSAVA
Introduction
Origin
Properties
Consumption
Conservation
Introduction
Cassava, also called Manioc, is a tuber belonging to the Euphorbiaceae family, which grows in warm regions around the world. The most important varieties are sweet cassava and manihot esculenta, from which tapioca is obtained.
Origin
Cassava comes from a bush that is grown in tropical areas of America, Africa and Asia. Its meat is white, and its bark is dark brown and woody in appearance.
Properties
Cassava is very rich in complex carbohydrates, in vitamins of group B and C, magnesium, potassium, calcium and iron, but not in proteins and fats. Tapioca has even more carbohydrates.
Consumption
As it is a food rich in complex carbohydrates (starch) and other nutritional substances, it is of great importance in the daily diet, especially for situations that require great physical exertion. However, those people who suffer from kidney disease and who require low-potassium diets, regular consumption is not recommended, given its high content of this mineral. On the other hand, tapioca is an easily digestible food and equally rich in carbohydrates and energy, making it ideal for convalescent patients and people with digestive problems.
Conservation
Cassava should be kept in the fridge or, if it has already been peeled, it can be frozen to increase its shelf life.
Availability period
National International
JanFebMarAprMayJunJulAugSepOctNovDec
Varieties
Sweet Cassava, Manihot esculenta
Availability period
National International
JanFebMarAprMayJun
JulAugSepOctNovDec
Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.