Cassava
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Cassava

What

Source of carbohydrates and energy, easily digestible, useful in case of gastritis and colitis, fibers for intestinal health, vitamins and mineral salts but not in high quantity.

How

Cassava, also known as yuca, manioc or Brazilian arrowroot, scientific name Manihot esculenta, belongs to the Euphorbiaceae family and is native to Central and South America. The Cassava root has a rough and brown peel and inside an edible white pulp, it can be cooked like a potato, boiled, steamed and served in the form of mashed potatoes. The important thing is that it has to be cooked, it is in fact not advised the consumption of raw cassava, with the exception of certain varieties, due to the presence of a toxin. Finally, from the pulp of manioc a starch called "tapioca" is obtained. This starch is good to be used in the preparation of desserts, which are softer since the tapioca contains less cellulose and ashes than the wheat flour. Cassava was already known by the Mayan people, that considered it a basic food. In fact, manioc is a source of carbohydrates and therefore energy, so it is suitable for sporty people or those who have to face very busy days. There are, although not in high amounts, mineral salts such as iron, potassium, magnesium, phosphorus, calcium, zinc and copper, and vitamins such as vitamin B3, with antioxidant properties and involved in converting food into energy, vitamins C, E and K. Cassava provides fibers, useful for the proper bowel function, and is also very digestible, for this reason cassava is perfect to be included in the diet of those who suffer from gastritis, colitis or diarrhea.
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