Cassava (Yuca, Manioc, Tapioca)
Cassava, also known as tapioca, is a long tuberous starchy root popular in Latin American and Caribbean cuisines. Considered a superfood, It has a flavourful flesh packed with unique fibre content and important source of nutrients: Yuca is one of the most efficient producers of carbohydrates and energy among all food crops. A favourite in many diet as paleo and vegan-friendly, manioc is often eaten mashed, added to stews or used to make gluten-free flour and bread.
Raw cassava contains cyanide, which is toxic to ingest, so it is vital to prepare it correctly:When raw its flesh is white, turning slightly translucent, yellow with a little sweet taste and a chewy texture when cooked.
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.
Available from may to October
Cassava, also known as tapioca, is a long tuberous starchy root popular in Latin American and Caribbean cuisines. Considered a superfood, It has a flavourful flesh packed with unique fibre content and important source of nutrients: Yuca is one of the most efficient producers of carbohydrates and energy among all food crops. A favourite in many diet as paleo and vegan-friendly, manioc is often eaten mashed, added to stews or used to make gluten-free flour and bread.
Raw cassava contains cyanide, which is toxic to ingest, so it is vital to prepare it correctly:When raw its flesh is white, turning slightly translucent, yellow with a little sweet taste and a chewy texture when cooked.
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.
Available from may to October
Cassava, also known as tapioca, is a long tuberous starchy root popular in Latin American and Caribbean cuisines. Considered a superfood, It has a flavourful flesh packed with unique fibre content and important source of nutrients: Yuca is one of the most efficient producers of carbohydrates and energy among all food crops. A favourite in many diet as paleo and vegan-friendly, manioc is often eaten mashed, added to stews or used to make gluten-free flour and bread.
Raw cassava contains cyanide, which is toxic to ingest, so it is vital to prepare it correctly:When raw its flesh is white, turning slightly translucent, yellow with a little sweet taste and a chewy texture when cooked.
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.
Available from may to October
