fresh - Cassava,ROOT VEGETABLE

Cassava is a staple root vegetable, widely enjoyed and regularly consumed in many countries around the world. It is a rich source of calories and carbohydrates, providing essential nutrition. However, consuming it raw may expose harmful compounds, so caution should be taken. As a bonus, it also contains resistant starch and other beneficial nutrients for overall health.

Popular dishes that feature cassava include:

• Edible part: The starchy root is the primary edible part of the cassava plant. 
• Preparation: To remove toxins, cassava must be properly cooked through methods like boiling, grating, and soaking. 
• Common uses:
• Cassava flour: Used to make bread, tortillas, and other baked goods. 
• Cassava chips: Deep-fried slices of cassava root, a popular snack in many regions. 
• Tapioca: A starch extracted from cassava, used in puddings, tapioca pearls, and other dishes. 

Mashed cassava: Boiled and mashed cassava, often served with sauces

• Peel it. The peel of cassava root contains most of its cyanide-producing compounds, so it’s a good idea to discard it before cooking and eating the vegetable.
• Soak it. Soaking cassava by submerging it in water for 48–60 hours before cooking it may reduce its content of harmful chemicals.
• Cook it. Since harmful chemicals are found in raw cassava, it’s essential to cook it thoroughly before eating, for example by boiling, roasting, or baking it.
• Pair it with protein. Eating protein along with cassava may be beneficial, as this macronutrient helps rid your body of toxic cyanide.