Cassava is easy to grow, high in yield, rich in starch and widely planted, and feeds 800 million people in Africa and Latin America. Cassava has low requirements for growth conditions. It is easy to cultivate, mature, tolerate drought conditions and grow normally in barren land. It is widely planted in more than 100 regions such as Africa and Latin America. Cassava has fewer diseases and insect pests, is not easy to die because of diseases, has high survival rate and high yield per mu, and cassava is harvested all year round. Edible cassava tubers are rich in starch, which is the main carbohydrate in cassava.
Starch in cassava is also an important energy source for human body. Its starch content is better than that of the same grain crop corn and all kinds of bean products. Therefore, cassava can solve the hunger problem of poor people to a great extent, and it is the main food crop in developing countries. Cassava is the first choice for many low-income people in Africa because of its low price. Most of the 800 million people fed by cassava come from poor and hungry people in Africa and Latin America.
Cassava is rich in nutrients and has health care effect, so it has become a health food. According to scientific research and news reports, the protein content of individual varieties of cassava is about 10%, and the protein content of potato skin is higher, which is 2 to 7 times that of potato meat. Protein is an indispensable and important nutrient for human body. Cassava can provide abundant protein and meet the human body's intake needs of protein. Considering the high protein content of cassava, the rich will not hesitate to eat it as a health food.
Cassava is also rich in vitamins, minerals and trace elements. The vitamin content of cassava is about 350mg/kg, and the contents of potassium, calcium and phosphorus are 0.8%, 0. 13% and 0.32% respectively. Cassava has a high nutritional content, which is incomparable to other similar food crops. Moreover, these nutrients are very helpful for people to keep healthy.
According to the conclusion of food science research, the content of potassium in cassava epidermis is the highest among mineral elements. Eating cassava can avoid potassium deficiency in the body and prevent problems such as limb paralysis and muscle pain. Cassava has cellulose, and proper consumption can promote gastrointestinal peristalsis, accelerate body metabolism and prevent gastrointestinal diseases. Beta-carotene in cassava can promote the synthesis of vitamin A in liver and protect liver. Moreover, cassava is rich in quercetin, kaempferol and rutin, which have antioxidant effect and can delay the aging of human cells.
Therefore, cassava has gradually become a health food.
Cassava-derived food, with good taste and many varieties, is very popular among rich diners. Cassava has many derived foods, such as baked cassava, cassava juice, cassava wine and other cassava dishes. These foods can not only solve the problem of feeding hungry people in poor areas of the world, but also be processed by chefs in the later stage and made into delicious food for the table. Professional chefs have developed more than 100 methods of cassava, which further meets people's needs for food diversity.
Although cassava has toxic components, it can solve the hunger problem of hundreds of millions of people as long as it is treated correctly and scientifically. It is also made into various delicacies by chefs. Because of its rich nutrients and health care effects, cassava has become a health food for the rich.