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Title : Cassava (Manihot Esculenta) Overview, Health Benefits, Side effects
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Cassava (Manihot Esculenta) Overview, Health Benefits, Side effects

Cassava (Manihot esculenta) Overview, health benefits, side effects

cassava (Manihot esculenta) Overview

yuca (Manihot esculenta) other names: Balinghoy, cassava, Kamoteng Kahoy, Kappa, cassava, yuca root cassava, Mogo, Tapioca-root .

is a shrub wood-as belonging to the family Euphorbiaceae (spurge), yucca is native to America South. Cassava is widely cultivated as an annual crop in places with tropical climate and subtropical continent for its starchy tuberous root, which is not only edible, but also a main source of carbohydrates. Cassava is different from other fruit shrub called cassava, which belongs to the family Asparagaceae. Cassava is also known as tapioca when dried to form a powdered extract (pearlescent). The fermented and scaly form of cassava is known as garri.

Cassava is a perennial plant that grows increasingly optimally when grown in tropical, moist, fertile soil that has good drainage system. The plant grows fully mature until anything between 2 meters and 4 meters high. Cassava is grown in the same way as sugar cane. When grown in the fields, cutting the stems of cassava is planted in the ground. , Roots or tubers globular elongated emerge from the cut stems planted about eight to ten months after planting. These roots radiate just below the ground surface to a maximum depth of two to four feet.

cassava (Manihot esculenta) plant

The weight of each tuber varies from a few pounds enough, subject to the type of crop. The meat of these tuberous roots are rich in starch and sweet to the taste. These roots only be consumed after cooking.

For centuries, indigenous in several regions of South America, Asia and Africa populations have been enjoying this tuberous root sweet and crunchy comestible as a popular food. For millions of people living in these regions, cassava, along with other edible roots and rich foods is starch content such as potatoes, bananas, taro, yams and other, form an essential part of your diet of carbohydrates.

It is worth mentioning here that, after rice and maize, cassava is the third major source of foods rich in carbohydrates in the tropics. For many people in the developing world, cassava is the main staple. Precisely speaking, this edible tuberous root rich in starch is the main diet of more than half a million inhabitants of these regions. Cassava is one of the crops that have high capacity to withstand drought and can grow even in soils are not as fertile. While Nigeria produces the largest quantity of cassava in the world, from far, Thailand is the largest exporter of dried cassava.

cassava cultivation is quite easy and this species does not need thorough preparation of land or even a seedbed. Often, the crop is grown on steep slopes, which usually are depleted and eroded due to the crop before other crops. In fact, cassava is possibly growing isolation that still grow in this type of extremely poor and acidic soils.

Cassava is basically a growing indigenous roots of tropical regions. Cassava grows best in places with prolonged warm weather, no less than eight months. However, cassava can grow in adverse conditions where the weather condition is fresh or dried. In such conditions, cassava can take as long as 18 months or even longer to mature. Traditionally, cassava is grown in savanna climate, but can also be grown cassava in places that are extremely high rainfall. Here cassava is important to note that although cassava grow in areas of high rainfall, the crop will not withstand flooding. Cassava drops leaves when grown in arid areas in order to conserve moisture and new leaves appear just after the rains begin again.

When grown commercially, cassava only spreads from its stem cuttings, as when it spreads by seeds, the germination rate of cassava is less than 50 percent. Indeed, the seeds are used to propagate this plant only for selecting seedlings that have fewer roots, which are smaller compared to the parent plants. From the botanical point of view, yucca seeds are only used for the purpose of breeding.

Read more: Baikal Skullcap (Scutellaria baicalensis) Overview, health benefits, side effects

cassava (Manihot esculenta) health Benefits

compared with potatoes, the caloric content of cassava is almost double. This may possibly be the highest caloric content for any rich root or tuber starch found in tropical regions. For example, 100 grams of cassava roots provides 160 calories. Sucrose which forms most of the sugars in these tuberous roots, comprising more than 69 percent of total sugars, is primarily responsible for its high calorie content. Amylose, a complex sugar, is another main source of carbohydrates in cassava, comprising about 16 to 17 percent of total sugars.

Although cassava contains very high levels of carbohydrates, compared with legumes and cereals, this edible tuberous root does not contain sufficient fat and protein . But still, its protein content is higher compared with that of other different sources of food in tropical regions, such as potatoes, yams, plantain and others.

As in other tubers and roots, cassava also not contain any gluten. It should be noted here that the special foods for patients with celiac disease are prepared with gluten-free starch.

In addition, young and tender cassava leaves are a rich source of Vitamin K and dietary proteins . Vitamin K is vital to increase bone mass by supporting actions osteotrophic inside bones. In addition, it has also been established that Vitamin K plays a vital role in people suffering from Alzheimer disease. It has been found that this nutrient works to slow neurological damage inside the brain.

Cassava (Manihot esculenta) leaf

the cassava root is also the main resource of a number of essential minerals as copper magnesium iron zinc and manganese , for many people in the developing world, especially those located in the tropics. Moreover, tuberous cassava root contains potassium in sufficient quantities. Potassium is a vital component of cell and body fluids, which helps in regulating blood pressure and heart rate.

There was a time when the people of Samoa cassava used to carry out the forced abortion. Moreover, in North America, the native Indians used the brown juice extracted during the processing of cassava roots in patients with burns healing.

Apart from the tuberous roots, young soft cassava leaves are also used for culinary purposes. These sheets are loaded with Vitamin A and Vitamin C , in addition to high levels of protein , and used in the form of a potherb. Young leaves of this woody shrub are cooked in the same way as spinach is prepared. Cook the leaves helps to get rid of toxic compounds contained in them.

dried cassava roots are crushed to produce flour, which is used for making loaves of bread, quick breads, cookies, donuts, pancakes, donuts, pastries, and as dumplings.

A juice extracted from cassava is fermented to make hard liquor known as kasiri. This juice is also concentrated and sugar until it becomes dark syrup known as kasripo. This syrup is known to possess antiseptic attributes and used as a flavoring agent.

The roots of sweet cassava variety peeled and usually consumed after cooking or baking.

Yuca (Manihot esculenta) Side effects

cassava (Manihot esculenta) root

There are two varieties of cassava - sweet and bitter cassava cassava. Yuca, similar to other roots and tubers different, contains toxins and anti-nutritional factors. Therefore, it is essential to cook the cassava tuberous root properly before consuming it. If prepared in an incorrect or inappropriate, this edible root it may still contain enough residual cyanide, which can lead to severe cyanide poisoning and goiter. In some cases, it may even result in ataxia or semi-paralytic condition.

All said and done, again and again, farmers have a preference for bitter cassava, as it helps to keep out insects, animals and even thieves. In several places, the most toxic types of cassava are often used in the form of a backward resource (in other words, a "food security crop") during the famine.

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