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Cassava (cassava): benefit and harm

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Have you heard anything about cassava? No, no, it has nothing to do with mania! I will try to tell you about its unique properties, whether it is healthy food and whether to include it in your diet.

Cassava is a root vegetable rich in nutrients and resistant starch, essential for health.

But its use can be dangerous, especially if it is raw and in large quantities.

What is cassava?

Cassava starchy root vegetable or tuber with a nutty flavor. It grows in South America, and is the main source of food for the peoples of developing countries.

Cassava is grown in the tropical regions of the world, as it is most drought resistant. Its root is most often consumed. It is very flexible, easily rubbed, ground into flour.

People with food allergies often use cassava root in cooking, because it is free gluten. But before you use, it must be properly cooked, otherwise you can get poisoned.

Calorie, minerals and vitamins

100 grams of boiled cassava root contains 112 calories, including 98% from carbohydrates, and the rest from a small amount of protein and fat. Portions also contain dietary fiber, thiamine, phosphorus, calcium, and riboflavin, a small amount of vitamin C, iron, and niacin.

The cassava nutritional profile is unremarkable since the amount of minerals and vitamins in it is minimal. In addition, the processing of the root, its grinding significantly reduces the nutritional value due to the destruction of nutrients.

One of the ways to make cassava with the preservation of most nutrients is cooking. As already mentioned, compared to other root crops, cassava is quite calories per 100 grams - 112 calories, whereas in the same amount of beets there are only 44 calories.

High calorie does more harm than good. Regular consumption of high-calorie foods will lead to weight gain and obesity. A safe portion of cassava in this regard is one-third or one-half glass (70-110 g).

Highly resistant starch

Cassava is saturated with starch with properties similar to soluble fiber. Foods high in resistant starch have several health benefits.

First of all, resistant starch nourishes good bacteria in the intestines, which reduce inflammation and promote healthy digestion. In addition, it helps to improve metabolism and reduce the risk of obesity and type 2 diabetes, by improving the control of blood sugar and reduce appetite.

Antinutrients

Manioc contains anti-nutrients - plant compounds that slow down the absorption of vitamins and minerals in the body. This is not a problem for most healthy people, but their effects are important to keep in mind.

Of the most important antinutrients found in cassava:

  • Saponins. Antioxidants that reduce the absorption of certain vitamins and minerals.
  • Phyta. May interfere with the absorption of calcium, magnesium, iron and zinc.
  • Tannins. Affect the reduction of protein digestibility and interfere with the absorption of iron, copper, zinc and thiamine.

The effects of anti-nutrients are more noticeable with the frequent use of the root, as they prevent the absorption of certain vitamins and minerals and lead to gastrointestinal upset. When using cassava from time to time do not worry about this. Indeed, under certain circumstances, tannins and saponins have a beneficial effect on human health.

Dangerous effects

Manioc can be dangerous if consumed raw, in large quantities or when cooked improperly. Crude cassava contains chemicals - cyanogenic glycosides that can release cyanide in the body.

When cassava is eaten often, the possibility of cyanide poisoning, damage to the thyroid gland and nerves, paralysis, organ damage and even death is increased.

With poor nutrition and low protein intake, there is a much greater likelihood of such a risk, since protein helps the body get rid of cyanide.

Cyanide poisoning cassava is more a problem for people in developing countries. Moreover, in some regions, cassava absorbs harmful chemicals: arsenic and cadmium from the soil. This increases the risk of developing cancer where the root is the staple food.

What is cassava (manioc)?

Cassava is a savory, starchy root vegetable or tuber, originally from South America. It is the main source of calories and carbohydrates for people living in developing countries.

It is grown in tropical regions, it withstands difficult growing conditions - in fact, it is one of the most drought-resistant crops (1).

In the United States, cassava is often referred to as uca, you can also come across the name manioc or Brazilian arrowroot.

Most often, cassava (cassava) is used - the root, which is very versatile. It can be consumed as a whole, in a ground state or ground into flour, for making bread or crackers.

In addition, cassava root is well known as a raw material used to produce tapioca and harry (garri - a product similar to tapioca).

People with food allergies often benefit from the use of cassava root in cooking and baking, because it does not contain gluten (gluten).

It is important to note that cassava root must be cooked before it is eaten. Crude cassava can be poisonous.

Summary: Cassava (cassava) is a versatile root vegetable that is consumed in various parts of the world. The cassava must be cooked before it is eaten.

Nutrient content

100 gr. boiled cassava root contains 112 calories (98% of them are carbohydrates, the rest is an insignificant amount of protein and fat). Here is a clerk, several vitamins and minerals.

The following substances, which contains 100 grams. a portion of cooked cassava (cassava).

  • Calories: 112
  • Carbohydrate: 27 g
  • Cellulose: 1 g
  • Thiamine: 20% of RDI
  • Phosphorus: 5% of RDI
  • Calcium: 2% of RDI
  • Riboflavin: 2% RDI

RDI - recommended daily intake

Boiled cassava root also contains a small amount of iron, vitamin C and niacin (2). In general, the composition of cassava (cassava) is unremarkable, although the root contains some vitamins and minerals, but their amounts are minimal.

There are many other root vegetables that you can eat and that contain significantly more nutrients, such as beets, sweet potatoes (sweet potatoes).

Summary: Cassava (cassava) is an important source of carbohydrates, and also provides a small amount of fiber, vitamins and minerals.

Processing cassava reduces its nutritional value

Processing cassava, grinding, culinary processing, significantly reduce the nutritional value of the product, as a result of the fact that many vitamins and minerals are destroyed during processing, as well as most of the fiber and resistant starch (2).

Consequently, cassava products such as tapioca and harry have very limited nutritional value. For example, 28 grams. tapioca balls does not give anything but calories and a small amount of some minerals (3).

Cassava in boiled form is the most gentle cooking method, which retains most of the nutrients, with the exception of vitamin C, which is sensitive to heat.

Summary: Although cassava contains some nutrients, treating a root vegetable significantly reduces its nutritional value, destroying vitamins and minerals.

High calorie product

100 gr. A portion of cassava contains 112 calories, which is quite large compared to other root vegetables.

For example, one serving of sweet potatoes provides 76 calories, and the same amount of beets only 44 (4, 5). The high calorie content of cassava makes it a very important food crop for developing countries. (2)

However, its high calorie content can do more harm than good for the entire population. Consumption of high-calorie foods on a regular basis contributes to weight gain and the development of obesity, so cassava (manioc) should be consumed in moderation. (6, 7).

The allowable serving size is about 1 / 3-1 / 2 cups (73-113 grams).

Summary: Cassava (manioc) contains a significant amount of calories, so it should be consumed in moderation.

High content of resistant starch

Cassava has a high content of resistant (resistant) starch - starch, which is resistant to the action of digestive enzymes and has the properties of plant fiber.

Consuming foods that are high in resistant starch may have several benefits to overall health. First of all, resistant starch nourishes good bacteria in the large intestine, which helps reduce inflammation and improve digestion (8, 9).

Resistant starch has the ability to reduce blood sugar levels in food hyperglycemia, lower the level of harmful cholesterol in the blood, improve the sensitivity of cells to insulin, reduces appetite and therefore reduces the risk of obesity and type 2 diabetes in humans. (ten) .

links to research:

The benefits of resistant starch are promising, but it is important to note that many processing methods can reduce the starch content of cassava (14).

Summary: Cassava (cassava) has a high content of resistant (resistant starch), which is known for its role in the prevention of certain pathological metabolic conditions, and also helps maintain intestinal health.

Contains antinutrients

One of the main harmful effects is the presence of antinutrients. Antinutrients are natural compounds that interfere with normal digestion, preventing the absorption of vitamins and minerals in the human body. Most healthy people do not have to worry about this, but still their influence is important to keep in mind, especially for people at risk of malnutrition or relying on cassava as the staple food.

Below are the antinutrients found in cassava (cassava).

Saponins: antioxidants that may have deficiencies, such as reduced absorption of certain vitamins and minerals.

Phytates: this anti-nutritional substance that can interfere with the absorption of magnesium, calcium, iron and zinc (2, 17).

Tannins: are known as substances that reduce protein absorption and interfere with the absorption of iron, zinc, copper and thiamine (2).

The negative effects of antinutrients become more noticeable when products, the content of antinutrients are often consumed.

If you use cassava extremely rarely, antinutrients should not be a serious cause for concern. In fact, under certain conditions, such antinutrients, like saponins and tannins, can actually have a beneficial effect on health (18, 19, 20).

Summary: Cassava antinutrients can interfere with the absorption of certain vitamins and minerals, as a result of which they can cause digestive distress. This mainly concerns the population that relies on cassava (cassava) as the main source of nutrition.

The harm of cassava (cassava) to the human body

Cassava can be dangerous when consumed in large quantities or when improperly prepared.

This is due to the fact that the raw tubroot root contains chemicals called cyanogenic glycosides, which, when consumed, release cyanide in the human body (21).

Frequent use of cassava increases the risk of cyanide poisoning, which can lead to dysfunction of the thyroid gland and nervous system. In case of paralysis and organ damage, this can be fatal. (21, 22).

People with inadequate nutritional status and low protein intake are more likely to experience these negative effects, as protein helps to rid the body of cyanide. (21).

That is why cyanide poisoning from cassava is of great concern to those who live in developing countries. Many people in these countries suffer from protein deficiency and depend on cassava as their main source of calories (21).

Moreover, in some parts of the world it has been shown that cassava absorbs harmful chemicals from the soil, such as arsenic and cadmium, which can increase the risk of developing cancer in those dependent on cassava as the staple food (23).

Summary: frequent consumption of cassava (cassava, yuki) in food is associated with cyanide poisoning, especially if the root is consumed raw and not properly prepared.

How to make cassava safe to eat

Cassava root is usually safe if it is cooked properly and consumed in moderation. The optimal serving size is about 1 / 3-1 / 2 cup.

Below you can familiarize yourself with some of the ways that make cassava (cassava, yuku) safer to eat (21, 24):

  1. Peel the root: the cassava root cover contains most of the cyanogenic glycosides.
  2. Soak: Soak the cassava root by immersing it in water for 48-60 hours before it is cooked and eaten. Soaking can reduce the amount of harmful chemicals it contains.
  3. Prepare the root: since the harmful chemicals are in the raw cassava root, it is important to cook it well. For example, boil, fry, bake.
  4. Combine with protein: some proteins along with cassava can be very useful, as protein helps to rid the human body of toxic cyanide (21).
  5. Maintain a balanced diet: you can prevent side effects from cassava by including a variety of foods in your diet and not rely on cassava as the only source of nutrition.

It is important to note that products made from cassava root, such as cassava and tapioca flour, contain extremely small amounts of cyanogenic glycosides. These products are safe to eat.

Summary: You can make cassava (cassava, yuku) safer to eat with several ways, including certain root preparation methods and consuming it in reasonable portions.

How to use cassava (cassava)?


You can cook some root dishes yourself at home. The root is usually cut and then baked or fried, just as you cook dishes from potatoes. In addition, the chopped root can be used in omelets and soups, in the preparation of crackers and bread.

Perhaps the use and in the form of tapioca (also called cassava sago). Tapioc is a granular starchy product made from manioc roots. See cooking method here.

Tapioca is commonly used as a thickener for puddings, pies and soups.

Summary: Cassava is usually used in the same way as potatoes and will be a great addition to almost any dish. It can also be ground into flour or used as a tapioca.

What you need to remember:

Edible manioc contains some beneficial substances, but its negative effects exceed its benefits.

Cassava is a high-calorie product, plus the presence of antinutrients in it, plus the ability to cause cyanide poisoning of the body when improperly prepared and consumed in large quantities.

Although this mainly concerns those who rely on cassava as a staple food, this information needs to be kept in mind.

Cassava (cassava) -based products, such as tapioca and harry, have undergone sufficient processing, resulting in the removal of toxic chemicals. These products are not dangerous to use.

In general, cassava (cassava, yuka) - should not become food, which is the main part of your diet. If you eat it, then cook it properly and eat in reasonable quantities.

Cassava Benefits

According to recent studies, this plant can have a very powerful effect in the treatment of cancer. In addition, tapioca - a delicious starch extract obtained from cassava - is considered extremely useful and almost universal, as it helps with many health problems.

For example, it is believed that he is able to:

  • prevent diabetes
  • protect from birth defects
  • increase blood circulation and the number of red blood cells,
  • maintain fluid balance in the body,
  • lower cholesterol
  • increase bone mineral density,
  • improve digestion
  • prevent Alzheimer's,
  • protect heart health
  • assist in weight gain.

In addition, people believe that the plant can be extremely helpful in combating gallbladder, colon and prostate gland diseases.

Potential harm to cassava

A dose of prussic acid in four hundred grams of bitter untreated cassava root is fatal to humans. Последствиями лёгкого отравления в результате долгого употребления не совсем чистого сырья могут стать амблиопия и атаксия, у детей бывают неизлечимые виды паралича. Семена некоторых сортов вызывают рвоту и действуют как слабительное.

Подготовка к употреблению

Помните, для того чтобы ликвидировать небольшую концентрацию ядовитого цианида, растение должно быть тщательно приготовлено к употреблению.

Before you use manioc and enjoy the healing properties, clean it, cut it into pieces. To root vegetables were edible, they are boiled, soaked in cold water or crushed and then dried.

To prepare the leaves for food, they are cleaned, cut into pieces and alternately immersed in boiling water, then in cold water. Once the plant is cooked, you need to put the soaked leaves in the refrigerator and leave it for a couple of hours.

The liquid in which the leaves are boiled should be poured into another liquid — for example, water or fruit juice. Drink this drink before breakfast every morning. It is a rich source of vitamin B17, which is used to counter cancer, including as part of medications.

After cassava is eaten, vitamin B17 in a normal human cell combines with the Rhodanese enzyme, which breaks it down into three sugars. Cancer cells contain another enzyme (beta-glucosidase), which breaks down B17 into glucose, benzaldehyde, and hydrocyanic acid.

And prussic acid acts like a cyanide capsule, killing cancer cells. Thus, once in the patient's body with oncology, vitamin B17, or rather, the decay product - prussic acid - locally kills cancer cells.

What can you buy and how to cook?

Cassava can be purchased in various forms.

  • The first option is to buy cassava root. Peel, cut into cubes and then cook or fry. Get a pretty nutritious side dish. Peeled root better to keep in the water, as it can darken very quickly.
  • The second option is to buy tapioca flour. Mistresses from Latin America bake cakes from this flour, which for people who are allergic to cereals can be a good substitute for bread.
  • Perhaps the most interesting form of tapioca is starch white balls, they look like caviar or pearls. After cooking, the balls turn black, they are mixed with powdered sugar and eaten for dessert. Bright-colored cassava balls are added to drinks and cakes. In cinemas, for quite some time now, bubble tea is being sold, which gradually begins to take away popularity from soda.

In Africa, the tops of vegetables and the leaves of various plants are often eaten. The most popular ones are cassava leaves, in the processed form they somehow resemble spinach. They are served with meat, fish and sauces. It is believed that cassava leaves can increase libido in women.

In medicine

Nutrient-rich cassava tubers are an integral part of the diet of millions of people living in Africa, Asia and South America. The plant is not pharmacopoeial, but has a number of useful properties. Scientists believe that cassava can act as an enveloping, anti-inflammatory, antioxidant and emollient.

Contraindications and side effects

Manioc is contraindicated for pregnant and lactating women; it is not recommended to give it to young children. Cassava overdose can cause nausea, vomiting, diarrhea. Since the roots of the plant are poor in protein, a diet with a predominance of root vegetables can cause pellagra and ascites. Since cyanides are present in the plant, even after treatment, with its prolonged use, goitre can form and develop toxic neuropathy.

In cooking

Manioc is a nutritious, fruitful, unpretentious and drought-resistant plant — all these qualities have made it an indispensable product in the diet of peoples living under the scorching sun in the edges with poor soils, where many other food crops do not survive or give poor shoots. The carbohydrate-rich cassava root means to them the same thing as wheat, corn, potatoes, or rice for inhabitants of other latitudes. Since cassava tubers contain toxic substances, they are not eaten raw, but are subject to mandatory heat treatment. When cooking, baking, frying and drying toxic substances partially destroyed. Manioc edible knowingly bears such a name, it contains the smallest amount of such substances. An analogue of french fries is prepared from the tubers, added to soups, stews and casseroles, dried and ground into flour. Cassava flour is suitable for feeding people with gluten intolerance, but even without this advantage, it is a very popular ingredient in the kitchens of many nations. From it baked bread, bread, cakes, boiled porridge. Prepared from ground cassava and tapioca - almost pure starch. Tapioca is suitable not only for thickening soups and sauces, making jellies, cereals, puddings, biscuits and lozenges. Balls rolled from it, “pearls”, are an indispensable ingredient of bubble tea cocktails, which are gaining popularity. Harri - a semi-finished product from cassava tubers, which is eaten dry as a snack, and also used in the preparation of many dishes, is less famous outside of African countries. From cassava tubers "driven" and alcoholic beverages, mostly beer.

Botanical description

Edible cassava is a perennial, evergreen shrub with whole, bluish-green lobed or web-dissected leaves, growing in length by 2-3 meters. Cassava flowers are small, same-sex. In the male flowers there are ten stamens in two circles, in the female ones there is a three-celled ovary with accrete columns. Flowers have a brightly colored, well-developed calyx. Formula of cassava flowers edible - ♂ * O0-5T1-∞P0, ♀ * O0-5T0P (3). The fruit of the plant is a dry box. The most valuable part of the plant is a long, tuberous, conical root, reaching 10-15 kg of weight.

Preparation of raw materials

Depending on the purpose, edible cassava tubers are dug a year or two after planting. In order for the root to become suitable for nutrition, 8-10 months is enough, but if they want to get a starchy root crop, they wait at least 20 months. When the plant age approaches three years, the rhizome begins to lose starch and harden. Digged root is treated to release cyanogenic glycosides.

Chemical composition

Cassava root is one of the richest sources of carbohydrates - up to 38 grams per serving of 100 grams, in which the plant is second only to sugar cane. Contains tuber fiber, minerals - calcium, phosphorus, manganese, iron, selenium, zinc and potassium, vitamins of group B, and also vitamins E, D, K, C, carotenoids and saponins. There is also a powerful antioxidant at the root - polyphenol resveratrol.

Unprocessed cassava tubers contain cyanogenic glycosides - linamarin and lotavstralin.

Edible cassava leaves, by contrast, are a good source of lysine-rich protein, they also contain vitamin K.

Pharmacological properties

Medicinal properties of cassava root edible due to its chemical composition. Starch, which is so rich root, differs enveloping and softening effect, beneficial to the mucous membranes of the intestine and stomach. Saponins and vitamin C give cassava edible anti-inflammatory properties. Antioxidant activity of resveratol prevents the development of diseases associated with the general structure of the body. Using cassava for weight loss helps fiber, which also helps reduce blood sugar levels. Rich in vitamin and mineral composition gives cassava tubers tonic properties.

Use in traditional medicine

In folk medicine, use seeds, leaves and tubers of edible cassava. From the seeds make broths with vomiting and laxative effect. The leaves of the young plant are used as a natural source of vitamin K, which helps to strengthen the bone structure. Cassava root extract is recommended to use in diabetes, it helps to normalize blood sugar levels. Cassava decoctions have anti-inflammatory properties, they are taken for arthritis, bursitis, gout. Cassava root relieves puffiness and acts as an anti-inflammatory agent that relieves joint pain. From raw cassava make poultices that promote the healing of ulcers.

general description

This root has many different names. Yuka and Cassava, the root crops of the Mayan tribe once admired these root vegetables. However, not every person today knows about the existence of cassava. What is it, let's disassemble together. So, this is the root crop of the tropical plant of the same name, which remotely resembles our native potato.

But they are only remotely similar. Root crops of cassava sometimes significantly exceed the meter in length, and they weigh up to 10 kg. Excellent food that is completely unusual for us, because this plant grows only in the tropics. But it should be noted that despite its similarity with potatoes, this root crop is poisonous. Therefore, before use, it is important to understand what is cassava. That this is a tropical, tuberous root is already clear, now let's talk about the properties and application.

Heat treatment

Surprisingly, the indigenous tribes of the tropical jungle have long used edible cassava as food, without any harm to their health. The otgadka is simple, they subject roots to obligatory heat treatment. If it is properly executed, the toxic substances are destroyed, and the root can be eaten. It contains about 40% starch, as well as fatty acids.

Beneficial features

Let's look at what gives your body the use of cassava. The composition (benefit and harm depends on the processing method) of the root is quite diverse, it includes vitamins A, B1, B2, B3, B4, B5, B6, C, E, K. The richest composition, which is a substitute for modern vitamin complexes. It should be noted, and a large number of minerals: potassium, calcium, magnesium and sodium, phosphorus and iron, manganese and copper, selenium and zinc.

With proper processing, the root not only does not lose its toxic properties, but also has a beneficial effect on the body. What exactly can be cited as an example:

  • Under its influence normalizes blood sugar levels.
  • The vessels are very well cleaned of cholesterol, which reduces the risk of heart attack and stroke.
  • Consuming cassava normalizes blood pressure.
  • The aging process of the body slows down.

Other parts of the plant

Not only roots can be used. For therapeutic purposes, cassava seeds are often used. They have a strong vomiting and laxative effect. Raw chopped root can be used as a healing lotion for wounds. Broth from leaves is used as prevention and treatment of oncological diseases. That is, this kind of chemotherapy.

How to cook and serve?

This is the most important question for those who happen to buy edible cassava (cassava) in the store. The benefit and harm of a vegetable must be considered in order not to cause harm to oneself and loved ones. As noted earlier, in its raw form in no case can not try this root, because it is full of poisonous substances. Let's consider the processing features:

  • Be sure to remove it from the peel. In it, the concentration of toxic substances is even greater.
  • Immediately you need to put the root in cold water to prevent oxidation. Like potatoes, it quickly turns black.
  • In parallel, you need to boil the water and put the root in it. It is boiled with the addition of salt, to which vinegar is added at the end. Such processing allows you to make a vegetable edible.

Use in the kitchen of the peoples of the world

Due to its excellent taste and high nutritional value, the root has found wide application in cooking, being one of the most popular ingredients in the national cuisine of many countries of the world. And of course, the dishes began to gradually penetrate into expensive restaurants. Today in Moscow and Prague, as well as in any other major city, you can taste dishes from cassava. Most of them are second courses of meat, vegetables and seafood.

As a rule, cassava is boiled and then stewed or fried to a golden, crisp crust using various seasonings. Often chopped root is added to baked goods.

Contraindications

Exotic vegetable culture cassava gives conditionally edible root, which contains a large amount of cyanide. This must be remembered. Proper preparation greatly reduces their number, but is not able to withdraw completely. If you cook cassava once to surprise guests, nothing bad will happen. But do not replace them with potatoes.

The frequent use of thermally treated cassava leads to the fact that toxic substances accumulate in the body. The body will respond to this with vomiting, diarrhea, or constant bitterness in the mouth. There are also contraindications for health reasons. The number of people who are not recommended to try manioc includes people with obesity and diabetes.

Thus, cassava is an edible root, but its consumption is associated with a certain danger. It must be thoroughly cleaned and cooked before it is eaten.

Description of the plant Manioc edible

The main value of cassava is a root vegetable that looks like a potato. It is used for food and medical purposes.

Consider a plant for such characteristics:

    Locations. Cassava is the birthplace of tropical America. There is a legend that it was the South American Indians who began to grow it for food. However, at present it is mainly cultivated on the African continent.

Growing conditions. Perfectly adapts to the climate, which allows it to survive in hot deserts, and in the tropical jungle. You can find manioc even in the southern and central parts of Russia, but only in protected ground. For full ripening of tubers, the average annual temperature within 20-25 degrees above zero is necessary. Therefore, in the open ground manioc grows only in the tropics.

Plant appearance. This bush reaches a height of 2-2.5 meters. The flowers are small with long paniculate inflorescences. The fruit is in the form of a box.

Root vegetable. It can be up to eight centimeters in diameter and about a meter in length. It has a mass of from 3 to 15 kilograms. Tubers are the main food of the plant. Eat them only after heat treatment or thorough washing, drying. In its raw form, the root crop contains prussic acid, which is a poison. The taste of cassava can be bitter or sweet, depending on the variety.

Harvesting. The tubers of the plant are dug one or two years after planting the shrub. The time for collecting the roots depends on the purposes for which they will be used. If for food, then you can dig up roots in 8-10 months. If they want to wait for a more starchy tuber, but it is necessary to extract it from the ground only after 20 months. Three years after planting, the root begins to harden and lose starch and beneficial substances.

Processing rules. After harvesting, the roots are cleaned, cut, ground, or ground. After that, soaked in water and boiled. Thus, it is possible to minimize the content of toxic substances. This method of root treatment was also invented: pre-ground tuber is mixed with water and placed in a layer in the shade one centimeter. There it is dried for 5-6 hours. So cyanide completely evaporates.

  • Storage rules. Immediately after extraction, manioc is stored for a couple of days, after which it becomes unusable. Therefore, after harvesting the tubers, they must be peeled, cut into pieces and dried in the sun for three to six days. In this form, the semi-finished product can be kept for a long time. To get food (cereal, flour), the roots need to soak for 3-4 days in water, clean to the core, chop and dry to a moisture content of not more than 8-10% by weight. Dry root grind to the desired state and stored in a dry place.

  • How to eat cassava

    This plant can be seen on sale in various forms. In Africa, the most popular are:

      Cassava root. It is cleaned, cut into small cubes, and then boiled or fried. The result is a fairly nutritious side dish. After cleaning, it is recommended to keep the tubers in water, as they quickly darken.

    Cassava flour. In tropical countries, it replaces the flour from cereals. She is very popular among the housewives of Latin America. Here, bread is made from it, bread is an alternative to traditional bread for people who suffer from cereal allergies.

    Cassava leaves. To taste, they resemble spinach and are often served with meat, fish, sauces.

  • Tapioca - Cassava Starch. It is used for thickening sauces, soups, cooking cereals, puddings, jellies, cakes, biscuits. Also tapioca is a raw material for starch pellets. This is one of the most interesting uses for starch. Small white balls resemble pearls or caviar. After they are boiled, their color changes to black. Usually they are mixed with powdered sugar and served as a dessert. Also cassava balls are painted in different colors and added to cakes and drinks.

  • In addition, from the root vegetables are preparing chips and various sweets - cocktails, teas, compotes. Due to the high starch content, manioc is used to make jelly and jelly. Also, the indigenous tribes of Central and South America use starchy root for the production of low-alcohol beverages: Kashiri, Kauim, Chicha.

    Moreover, the technology is quite interesting: after the cassava is cleaned, processed and boiled, it is chewed thoroughly. As a result of wetting of human saliva, starch is converted into simple sugars under the influence of enzymes. Пережеванное сырье разводят в определенной пропорции с водой и оставляют бродить на несколько дней. После этого напиток можно употреблять.

    Cassava Dishes

    In our area, this nutritious root vegetable belongs to the category of exotic. It can be bought in large supermarkets or on the Internet from direct suppliers. Cooking plants tubers is easy enough:

      Fried manioc. In order to cook the root, we need a few spoons of vegetable oil. Root vegetables cleaned and cut with thick straws. After that, soak them for 15-20 minutes in salted water. Heat the pan and pour any vegetable oil into it. Spread sliced ​​manioc and fry until golden brown. Ready to put the root vegetable on a paper towel and give soak up excess oil.

    Tapioca Tuna. For this dish, we need 200 grams of tuna, 5 onions of shnit, a pinch of saffron, 15 grams of tapioca, lemon oil, salt, pepper. Pre-tapioca balls should be soaked in water for 8 hours. In 200 grams of water soaked tapioca cook over low heat with the addition of saffron and salt. After the sauce thickens, remove it from the stove and cool it in the refrigerator. Sliced ​​tuna fish cut into large cubes, sprinkle with onion, salt, pepper, sprinkle with lemon oil, pour over tapioca sauce. Served with tapioca grains.

  • Manioca puree with meat. One kilogram of beef is soaked in water for a day, after which we pour out the water, pour it fresh and put it on the fire to cook. Fry the onion in vegetable oil and after readiness remove it from the pan, while at the same time we send the roast beef roasted until golden brown. Salt and pepper it. Cassava flour (grits) in the amount of 1 kg boil in two liters of water to a state of softness. After readiness, pour out the water, add hot milk, butter, and mix thoroughly. Puree served with meat and fried onions.

  • All recipes from cassava are easy, but the dishes are high-energy and original in taste.

    What is and where it grows

    Manioc - an evergreen tropical latitudes which has many names: maniot, cassava, yuka (not to be confused with yucca). It has the appearance of a shrub with sharp palm leaves and a tuberous root that reaches 8–10 cm in diameter and is up to 1 m in length. The plant originated from South America and is now cultivated in regions with a tropical climate: Africa, some regions of Asia and Indonesia.

    Useful and healing properties

    When properly processed, the cassava loses all its toxic properties and has a beneficial effect on the body namely:

    • normalizes sugar level
    • cleans vessels from cholesterol,
    • normalizes pressure
    • strengthens the immune system
    • slows down the aging processes of organs
    • has anti-inflammatory properties.

    Decoctions of pre-treated leaves should be used to prevent cancer.

    Prepare the strawberry to eat

    We have already figured out what is harmful raw cassava root, now consider the technology of preparation of the tubers in use. A well-washed root is cleaned and soaked for a while in water: this will help reduce the amount of cyanide before heat treatment. But only she can finally make cassava edible, so before further preparation, chopped tubers are scalded or roasted, and then you can safely follow the recipe.

    What can you cook

    The roots themselves contain little protein and only some amino acids. Although it is thermally treated tubers are most often eaten. Starch and deficiency of fatty amino acids can retain water in the body, in order to avoid this, it is recommended to use the leaves of the plant, which are rich in protein. The most common dishes from cassava are side dishes and all kinds of flat cakes and bread. And we offer you a recipe for Brazilian Pao de Quejo cassava flour buns. You will need:

    • flour - 2 glasses,
    • vegetable oil - 0.25 cup,
    • milk - 0.5 cups,
    • water - 0.5 cups,
    • egg - 2 pieces,
    • Parmesan - 100 g,
    • salt - 0.5 tablespoons.
    1. Mix water, milk, butter, salt and cook until boiling.
    2. Pour this mixture into the flour, stir well and leave to cool.
    3. Add the eggs and grated parmesan and mix well again.
    4. Form future buns from the resulting dough and put them to bake for 30-35 minutes at 180 °.

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