Benefits of Cassava
Cassava, Manihot esculenta, or manioc, a woody shrub of the Euphorbiaceae family.
Cassava is native to Brazil and Paraguay and is a staple food throughout Indonesia and Thailand, as well as parts of Africa. Its roots serve as an excellent source of starch and, at 330 calories per cup, cassava provides energy you need to fuel your active lifestyle. Adding cassava to your diet offers health benefits because of its vitamin, mineral and fiber content, but you must only eat cassava after it has been cooked to avoid exposure to toxins.
2. What is Cassava
Originating in South America, cassava is a plant that grows up to a total length of 13 feet. The root grows to a length of about 4 feet and is most often used in various foods because of its sweet taste. This starchy root has been used for many centuries in Africa and Asia, and has made its way into many of the world s markets. The cassava root has a brown, woody skin and can weigh from 1 to 5 lbs.
The cassava plant is a staple crop in Africa, Asia, and South America. Tapioca is a starch found in the roots (tubers) of the plant. Different parts of the plant such as the root, leaves, and sometimes the whole plant, are used in herbal remedies.
There is no convincing scientific evidence that cassava or tapioca is effective in preventing or treating cancer. However, some researchers have proposed an idea that might eventually lead to treatments that use an enzyme from the cassava plant. This approach has not been scientifically tested.
5. What Are Health Benefits of Cassava
The cassava s nutrition comes from the zinc, iron, and magnesium, which helps the blood carry oxygen throughout the body. With moderate levels of potassium, meals prepared with cassava actually help to regulate blood pressure, and because the cassava is gluten free, it can be used in specially prepared foods. The leaves are an excellent source of Vitamin K, which promotes cell growth and bone mineralization.
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