The tuberous roots of cassava are rich in starch, and the stalks and leafy parts contain flavonoids, phenols, sugars, coumarins, phytosterols, triterpenes and volatile oils, among other chemical constituents.

Bad

The toxic substance contained in cassava is linseed bitter glycosides, which may cause poisoning if raw or undercooked cassava is ingested or its soup is drunk. The reason for the linseed bitter glycoside or linseed bitter glycosidase hydrolyzed by gastric acid to produce free hydrocyanic acid, thus poisoning the human body. A person who consumes 150 to 300 grams of raw cassava can cause poisoning, or even death.

Benefits

Cassava tubers contain little nitrogen, between 1.5% -4%, of which about 50% for non-protein nitrogen, nitrite and nitrate nitrogen predominantly, in the amino acid composition, lysine and tryptophan is relatively more, and lack of methionine and cystine. Cassava tuber crude fiber content is small (1%-2%), low fat content, calcium, potassium content is high but low phosphorus, contains phytic acid and a small amount of vitamin C, vitamin A, vitamin B1, vitamin B2.

Expanded Information

Cassava is native to Brazil, is now widely cultivated in tropical areas around the world. China's Fujian, Taiwan, Guangdong, Hainan, Guangxi, Guizhou and Yunnan provinces and regions are cultivated, and occasionally escape into the wild. Cassava root tuber is rich in starch, is one of the industrial starch raw materials. Because the root contains cyanate toxin, it needs to be bleached and dipped before eating. Cassava has been cultivated in China for more than a hundred years, usually with branches, leaves light green or purple-red two strains, the former is less toxic.

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