Cassava (Manioc)

Cassava also called manioc or yuca is a versatile long, tuberous starchy root vegetable. Considered a superfood, It has a flavourful flesh packed with unique fibre content and important source of nutrients: While best known for its carbohydrate composition, cassava also contains fibre, B vitamins and vitamin C. A good source of energy rich in calories, and iron, the calcium content in cassava is relatively high compared to that of other staple crops. Cassava root contains a type of prebiotic fibre called resistant starch.

Often eaten mashed, added to stews or used to make gluten-free flour and bread. When raw its flesh is white, turning slightly translucent, yellow with a little sweet taste and a chewy texture when cooked.

Manioc is a favourite in many diet as paleo and vegan-friendly, nonetheless, raw cassava contains cyanide, which is toxic to ingest, so it is vital to prepare it correctly: Must be cooked or pressed before eaten as it is poisonous in its raw form.