The cassava root grows to a length of about four feet and is most often used in various foods because of its sweet taste.
Belonging to the family (Euphorbiaceae) of plants, it is thought to have originated from the South-American forests.
It's sweet and chewy underground tuber is one of the traditional edible root vegetables.
Indigenous people of many parts of Africa, Asia, and South American continents used it as a staple food source for centuries.
Here are some benefits of eating cassava.
Low in fat
Cassava is very low in fats and protein than in cereals and pulses.
Nonetheless, it has more protein than that of other tropical food sources like yam, potato, plantains, etc.
As in other roots and tubers, cassava too is free from gluten. Gluten-free starch is used in special food preparations for celiac disease patients.
Good for the bones
Young tender cassava leaves are a good source of dietary proteins and vitamin K.
Vitamin K has a potential role in bone mass building by promoting osteotrophic activity in the bones.
It also has an established role in the treatment of Alzheimer’s disease patients by limiting neuronal damage in the brain.
Vitamins and minerals
Cassava carries some of the valuable B-complex group of vitamins such as folates, thiamin, pyridoxine (vitamin B-6), riboflavin, and pantothenic acid.
It is one of the chief sources of some essential minerals like zinc, magnesium, copper, iron, and manganese for many inhabitants in the tropical belts.
Also, it has adequate amounts of potassium which is an important component of cell and body fluids that help regulate heart rate and blood pressure.