It will be poisoned.

To prevent cassava poisoning, you can peel the cassava before eating it and soak the potato flesh in water to dissolve the cyanogenic glycosides. Generally, 70% of cyanogenic glycosides can be removed by soaking for about 6 days, and then heated and cooked before consumption, so that they are no longer poisonous.

Although the roots of cassava are rich in starch, all parts of the plant, including roots, stems, and leaves, contain toxic substances, and fresh roots are highly toxic. Therefore, care must be taken when consuming cassava roots. The toxic substance contained in cassava is linolein. If you ingest raw or undercooked cassava or drink its soup, it may cause poisoning.

The reason is that linamarin or linamarinase produces free hydrocyanic acid after hydrolysis by gastric acid, which poisons the human body. If a person eats 150-300 grams of raw cassava, it can cause poisoning or even death.

Extended information

The cause of poisoning

is that the ingested cassava releases hydrocyanic acid through hydrolysis in the gastrointestinal tract, and the hydrocyanic acid is absorbed by the intestines and then enters the body. Human blood can combine with cytochrome oxidase, so that although red blood cells can still carry oxygen to various tissues of the body, tissue cells cannot use oxygen, causing intracellular suffocation and severe hypoxia in the body. At the same time, hydrocyanic acid itself may also damage the respiratory center and motor center.

Therefore, after poisoning, there are usually symptoms such as nausea, vomiting, dizziness, dizziness, headache, abdominal pain, and fearful appearance. In severe cases, pale complexion, cold skin, shortness of breath, twitching of limbs, and other symptoms may occur. Death may occur due to respiratory failure.

Baidu Encyclopedia - Cassava

Baidu Encyclopedia - Linamarin