Dr. Mariangeles Gomez
Cassava is a food made from cassava, usually also called cassava bread. ̈Casabe ̈ means bread in the native language, and as such, it has been used for hundreds of years among the inhabitants of South America.
To understand more about cassava I will talk more about its raw material: cassava.
Cassava is a tuber native to South America; According to the Wiley Online Bookstore, it is an important source of carbohydrates, approximately 35% of its composition, which will give us energy. It provides us with vitamin C that prevents cellular aging, helps absorb other vitamins and minerals, acting as a natural antioxidant. It contains vitamin B, B2, B3, B6, B9, K and B7. Likewise, it provides us with minerals such as calcium, iron, magnesium and potassium necessary for the proper functioning of our body.
We must highlight the amount of fiber it provides, which helps to have a good digestion, control weight, control the level of blood sugar, etc. Its consumption benefits those people with gluten intolerance or who suffer from celiac disease, since it is a food that does not have gluten.
It can be found in two varieties: sweet and bitter, depending on the amount of hydrocyanic acid, a substance that loses its toxicity when cooked. The sweet is usually prepared boiled, fried or roasted. With bitter yucca cassava cassava is made.
The preparation of cassava is a laborious process that consists of peeling the cassava, grating it, passing it through a press to extract the hydrocyanic acid, sifting it, cooking it on a griddle in the form of a kind of large cake and finally placing it in the sun so that it acquires the texture of a biscuit.
This cookie is very versatile, you can accompany almost all your preparations with casabe, it is not only nutritious but it is light and easy to digest; It will be an ally at the time of balanced eating.