The 3rd largest carbohydrate food source in the tropics—and most widely cultivated—Cassava (aka. Yuca, Manioc, Tapioca; Manihot esculenta) is a perennial tuber in the Euphorbiaceae family, normally consumed as boiled tubers, but also used for the extraction of tapioca starch.
As it is very drought-tolerant, will grow in poor soils that many other crops will not, and is reputed to yield more calories than comparable staple food crops per unit of land, its use has spread through many countries.
Although originally a native of South America, its cultivation and breeding by man began maybe 10,000 years ago and now spread through many regions as a staple crop.
Both the tuber and the leaves are edible after processing. There are two main types—the sweet and the bitter varieties (though many variations exist).
Both varieties need to be cooked before eating, with the bitter variety containing more toxins and needing more soaking and cooking before eating.
The tuber is an important source of carbohydrates, and also contains a good amount of resistant starch, calcium, phosphorus and vitamin C; whereas, the leaves are a good source of lysine-rich protein.
The starch extracted from Cassava is used in various industries for making adhesives, biofuels, paper, and textiles. In some regions, the bark and fibers are used to create handicrafts and woven products.
Cassava is used medicinally for a number of different applications, both internal and external. Externally, the roots are used for skin conditions (usually in a powdered form), especially for fungal infections and wound healing.
The leaves are also used topically as a poultice to stop bleeding.
There are some claims that the peel of the root is useful for scars, minimizing pore size, skin complexion and hair growth, as well.
Cassava is also consumed for digestive health, heart health, building healthy bones and energy.
Through scientific investigation, Cassava has been found to have antidiarrheal, anti-inflammatory, antioxidant, antimicrobial, analgesic, and antidiabetic activities.
There is interest in the potential of Cassava flour, especially when fermented, acting as a prebiotic to promote gut health.
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**This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician.