Cassava contains cyanogenic glycosides, which can free hydrocyanic acid after decomposition. Eating raw or improperly processed cassava can cause poisoning. Symptoms of poisoning usually appear 2-3 hours after eating cassava. First, there are symptoms of mucosal irritation or even corrosion. Itching and burning sensation in the throat, followed by nausea, vomiting, abdominal pain, diarrhea, watery stools, enlarged liver, fatigue, rapid heartbeat, elevated blood pressure, cyanosis and central nervous system symptoms.
Severe poisoning can cause difficulty breathing, restlessness, rapid heartbeat, dilated pupils, slow or missing light response, coma, and ultimately death due to convulsions, hypoxia, shock or respiratory failure. Cassava poisoning often occurs in southern China. Early diagnosis and rapid treatment are the keys to rescue cassava poisoning. Cassava is a tropical and subtropical crop with a frost-free period of more than 9 months each year.
Can be planted in areas where the annual average temperature exceeds 18°C. The minimum temperature for cassava germination and emergence is 14-15℃, normal growth can be achieved at 18-20℃, and the optimal temperature is 25-29℃. Growth is slow at 14°C, stops growing below 10°C, and suffers cold damage. Hainan has a tropical climate and is a rare cassava producing area in China. Cassava is rich in starch, protein, fat, vitamin A, vitamin B and other nutrients, which are beneficial to human health. The breakdown of starch in cassava can provide the body with carbohydrates and quickly provide the body with energy.
Cassava has the effect of reducing swelling and detoxifying. It can treat carbuncles, sores, blood stasis, pain, trauma, scabies and other diseases. Cassava contains dietary fiber, which can promote gastrointestinal motility and prevent constipation. Cassava contains potassium, which can maintain stable blood pressure and protect blood vessels. But cassava is somewhat toxic, so I recommend you not to eat too much. The surface looks smooth. Rotten cassava is poisonous. Don't pick it; it doesn't smell musty. Don't buy cassava with black skin or brown spots.