Cassava is poisonous. The thick roots of this plant are poisonous, containing a lot of starch and some flaxseed, among which flaxseed is a natural toxic component. Cassava is extremely toxic, so when people use cassava, they should first remove the toxicity of cassava to ensure personal health from the root.

Cassava is a shrubby perennial crop, which was introduced to China in the 1920s. It was first cultivated in Gaozhou, Guangdong, and then introduced to Hainan Island. It has been widely distributed in South China, with Guangxi, Guangdong and Hainan as the most cultivated areas, and introduction experiments have also been carried out in southern Fujian, Yunnan, Jiangxi, Sichuan and Guizhou provinces.

Edible attention

Cassava can be divided into bitter cassava and sweet cassava. The toxic content of sweet cassava is extremely low, while bitter cassava contains linseed picroside, which will produce a nerve agent-hydrocyanic acid. Sweet cassava should be peeled, washed and cooked before eating. On the other hand, bitter cassava must be detoxified before cooking. If you eat cassava raw or undercooked, you will be in danger of poisoning.

People say that eating cassava will poison people, but it is actually a slight poisoning. The roots, stems and leaves of cassava all contain toxic substances. If you eat raw or uncooked cassava or drink its soup, it will cause poisoning. Cassava powder officially sold in the market has been "detoxified".