Cassava can be divided into bitter cassava and sweet cassava. The content of toxin in sweet cassava is extremely low, while bitter cassava contains linseed picroside, which will produce a neurotoxic agent-hydrocyanic acid under the action of gastric acid. Sweet cassava should be peeled, washed and cooked before eating.
The roots, stems and leaves of cassava contain toxic substances. If you eat raw or undercooked cassava or drink its soup, it will cause poisoning, and its toxin will cause nerve paralysis, even permanent paralysis.
brief introduction
Cassava is the root tuber of Euphorbiaceae, which is conical, cylindrical or spindle-shaped, fleshy and rich in starch. Cassava flour is of good quality and can be eaten, or used in industry to make alcohol, fructose and glucose. All parts of cassava contain cyanoside, which is toxic. The fleshy part of fresh potatoes can only be eaten after soaking and drying.
Because fresh potatoes are perishable, they are generally processed into starch, dried slices and dried potato granules as soon as possible after harvest. There are two main types of cassava: bitter cassava (specially used to produce cassava flour) and sweet cassava (eaten in a way similar to potatoes). Processed and eaten, it is one of the main miscellaneous grains of local residents.