1. Cassava itself tastes: Cassava contains hydrocyanic acid, which will stimulate the taste in the mouth and lead to bitterness. It is recommended to cook and eat after cooking.
2. Deterioration: Long-term storage in high-temperature environment will cause bacteria and fungi to destroy nutrients, form aflatoxin, and cause bitterness. Avoid eating spoiled cassava, so as not to cause gastrointestinal discomfort and food poisoning.
3. Rich dietary fiber: People with weak gastrointestinal function need to reduce their consumption to avoid diarrhea.
These are the reasons why cassava tastes bitter after being cooked. I hope I can help you. If you have any other questions, please feel free to contact me.