The simplest way to distinguish, yam is generally smooth, with small black spots with broken roots, cassava is generally dark in color and rough in skin.
Yam is easier to break, because cassava usually contains more fiber than yam.
Scrape off a little skin, and the yam is a bit sticky.
Yam:
(Chinese yam)
(Chinese yam slices)
Yam is also called potato taro, potato medicine, Zhang Yan and Yuyan. Yam has been eaten in China for more than 3,000 years, and is known as a nourishing product. According to modern pharmaceutical analysis, yam is rich in starch, protein, choline, mucus and other ingredients. ?
The biggest feature of yam is that it can supply a large amount of mucin to human body, which has special health care function for human body. It can prevent fat deposition in cardiovascular system, prevent premature occurrence of vascular atherosclerosis, reduce subcutaneous fat deposition and avoid obesity. ?
Therefore, yam is a kind of bodybuilding food. People who want to lose weight can take yam as the staple food, which can not only avoid the damage of dieting to human function, but also help to achieve the purpose of losing weight.
Yam is called yam in Chinese medicine.
Cassava:
(cassava)
(dried cassava)
Cassava, a perennial subshrub, belongs to the genus Cassava of Euphorbiaceae. Its underground part bears potatoes, and its structure is similar to that of sweet potato, so it is also called tree sweet potato and wood sweet potato in China. ?
The edible part of cassava is root tuber, which contains starch and a small amount of protein. It is one of the main cereals in some areas of southern China. ?
Cassava is native to tropical America, concentrated between 20 degrees north latitude and 20 degrees south latitude. Cassava has been cultivated in the country of origin for more than 4,000 years, but it was not introduced to China until the 1920s of 19, mainly distributed in the south of the Yangtze River basin, so friends who have lived in the north for a long time may not be familiar with cassava. ?
As an economic cultivation, cassava is often annual, and the medium-mature varieties can be harvested 8-9 months after planting. Cassava stems are upright and woody, and the plant height can reach 2-5 meters. Leaves palmately divided, panicles, female flowers dry first, male flowers bloom for 7- 10 days. Cassava is a highly heterozygous plant, and its self-pollination is seriously declining. There are no homozygous varieties. Except for seed propagation in breeding, all "varieties" used in production are asexual offspring of hybrid generation. Cassava is usually cultivated by cutting, and the mature main stems and branches can be used as seedlings, but it is best to be completely mature, dense and robust, with full pith, complete bud eyes and no pests and diseases. ? Cassava tuber is fleshy, conical or cylindrical, rich in starch, containing a certain amount of protein, fat, cellulose and vitamin C, in addition to a small amount of vitamin A, vitamin A, vitamin D, vitamin D, vitamin D and vitamin D b 1? B2, etc. ?
In tropical developing countries, cassava is mainly used as food, and in China it is mainly used for feed and starch production. Cassava starch can be used to make sugar, alcohol, monosodium glutamate, beer, bread, vermicelli, soy sauce and other products. Cassava leaves are also rich in nutrition and can be used as feed. There are still two problems to be paid attention to in the processing and utilization of cassava roots: first, cassava roots are not storable, so they must be processed into dry slices or extracted in time after harvest. Take starch; Secondly, all parts of cassava plants contain amino acids that are toxic to people and livestock, and its hydrocyanic acid content varies with varieties, climate, soil and fertilizer components. Shielding The content of hydrocyanic acid in root varies from 1-49mg/ 100g, and the content of cortex in root tuber is? The highest is 15- 100 times of its fleshy part. Therefore, when cassava roots and leaves are used as food or feed, they should be detoxified by soaking, slicing and drying, peeling and cooking. Generally, 75% hydrocyanic acid can be removed by drying slices, but the cyanide content is very small after processing into starch. For "sweet" varieties with less hydrocyanic acid? (The content of hydrocyanic acid in the fleshy part is less than 5mg per100g). Do you want to slice and dry or peel and cook? You can safely eat after eating; For the "bitter" variety type (5 hydrocyanic acid per100g? Above mg), although it can be eaten after detoxification, it is mainly used for adding? Industrial starch.
Identification method of true and false dried yam
Dried yam slices contain a lot of starch. When you touch them with your hands, you will feel more delicate and more starch will stick to your hands ...?
Rockery drugs (dried products) often appear in the market. Many people didn't find that yam was fake when they bought it, but only when they cooked it. It turns out that cassava is fake. How to tell the true and false yam?
Look at the "heart line" first. There is no heart line in the middle of yam slices, but there is a heart line in the middle of potato chips. Although the heart line is very small, you can see it by careful observation. Some wood chips are very thin and tend to lose their cores after drying. However, when the core falls off, it will leave a small hole. If there is a small hole in the middle, it must be potato chips.
Second, look at the edge. The skin of yam is very thin and will be cleaned before slicing. Cassava skin is much thicker than yam skin. Some cassava as big as a thumb is too small to peel, so counterfeiters often don't take the time to peel it. Therefore, after cutting into dry slices, thick skin will remain on the edge. A thick-skinned person must be a rockery.
Third, touch to distinguish between true and false. Dried yam slices contain a lot of starch. Touch it with your hands, it feels more delicate, and more starch will stick to your hands. Although cassava contains a lot of starch, its crude fiber is more than yam, and it feels rougher than yam by hand, and there is less starch left in the hand.
Fourth, the identification method after cooking. Yam is generally easy to cook, but cassava is difficult to cook. Boiled yam has a rotten and powdery taste, while cassava has a hard taste.