Cassava, also known as sweet potato, has great economic value and can be made into starch, but cassava cannot be eaten raw. Because cassava is a plant containing cyanosides, it can release hydrocyanic acid after being hydrolyzed by enzymes or acids.

Hydrocyanic acid is protoplasm toxin. After being absorbed, cyanogen ion will combine with iron in cytochrome oxidase in human body, which will make respiratory enzyme inactive, and oxygen can not be used by cells and tissues, resulting in hypoxia and suffocation.

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The benefits of cassava

1, Cancer Prevention and Diabetes, Hypertension

Cassava leaves are dried in the sun and ground into powder, then added to any dish at will, and some dried cassava leaves are also put when drinking water. The disease resistance of residents in this area is obviously higher than that in other areas. No cancers such as breast cancer, uterine cancer, ovarian cancer and gastric cancer have been found among local residents, and no common diseases such as diabetes, hypertension and heart disease have been found.

2. Protecting liver and resisting oxidation

β -carotene is the precursor of vitamin A synthesis in humans and animals. After planting cassava for 6-8 months, cassava leaves were collected, washed, dried in a cool room at 28℃ for 7 days, and ground into leaf powder. It was found that every 100g leaf powder contained 36mgβ- carotene, which could increase the synthesis of vitamin A in liver.

People's Network-Cassava, laver and fresh fungus, three kinds of daily food are actually deadly poisons.

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