White-skinned cassava. White-skinned cassava is more toxic than red-skinned cassava, so it is recommended that white-skinned cassava be used only as livestock feed and should not be given to humans.

The main reason for cassava poisoning is that it contains cyanogenic glycosides. This toxic ingredient will be converted into hydrocyanic acid after entering the human body and cause poisoning reaction. This kind of poisoning phenomenon is similar to the bitter almonds caused by poisoning. The roots, stems and leaves of cassava all contain a large number of cyanogenic toxic ingredients. Cassava in the process of processing if not handled properly will make this toxic ingredients in large quantities.

Eating cassava notes

1, in the consumption of cassava can not be it and persimmons in a piece of food, because the two are mutually exclusive food, if eaten at the same time, it will produce gastrointestinal hemorrhage, serious cases of gastric ulcers.

2, for pregnant women and infants, it is best not to eat cassava, because cassava is a certain degree of toxicity, and the toxicity of fresh cassava will be relatively large.