The Benefits Of Cassava

Cassava benefits for the Body

The content of cassava that is well capable of making it fit for consumption on a regular basis. Some of them have benefits to support
the health of the body, such as the following:

Cassava contains nearly twice the calories than potato benefit, perhaps one of the highest for any tubers rich in starch. 100 grams of cassava provides 160 calories. Calories primarily derived from sucrose, forming most of the tubers is counted more than 69% of total sugar. Amylose complex sugars is another major source of carbohydrates (16-17%).

1. Cassava is very low in fat compared to cereals or legumes. Nonetheless, it has more protein than any other tropical food sources such as the benefits of sweet potatoes, potatoes and bananas.
2. As in the roots and other tubers, cassava is also free of gluten. Free food starch, widely used in the preparation of special foods for celiac disease patients.
3. Besides cassava, tender young leaves are a source of protein and vitamin K. Vitamin K-have a potential role in building bone mass by promoting osteotrophic activity in the bone. It also has established role in the treatment of Alzheimer's disease patients by limiting neuronal damage in the brain.
4. Cassava is a moderate source of several B-complex group of vitamins are valuable. Such as folate, thiamin, pyridoxine (vitamin B-6), riboflavin, and pantothenic acid.
5. Cassava is one of the main sources of some essential minerals such as zinc, magnesium, copper, iron, and manganese. In addition, cassava also have a sufficient amount of potassium (271 mg per 100g or 6% of RDA). Potassium is an important component of cell and body fluids that helps regulate heart rate and blood pressure.

Health Risks On Cassava

Cassava roots naturally contain poisonous cyanogenic compounds linamarin glycosides and methyl linamarin. Therefore, the consumption of raw cassava can undergo cyanide poisoning with symptoms of vomiting, nausea, dizziness, abdominal pain, headache, and death.

In general, the cyanide content is much higher in parts of the outer skin. Peeling cassava would reduce the cyanide content including drying in the sun and soaking. Then followed by boiling the cassava with salt water vinegar. Evaporation of this compound will make cassava safe for human consumption.