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 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.

Yucca 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 provide us with energy. It provides us with vitamin C that prevents cellular aging, helps to absorb other vitamins and minerals, acting as a natural antioxidant. Contains vitamin B, B2, B3, B6, B9, K and B7. It also provides minerals such as calcium, iron, magnesium and potassium, which are 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 blood sugar levels, etc. Its consumption benefits people with gluten intolerance or celiac disease, since it is a gluten-free food.

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 one is usually prepared boiled, fried or roasted. Bitter cassava is used to make cassava cassava.

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, sieving 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 cookie.

This cookie is very versatile, you can accompany almost all your preparations with cassava, it is not only nutritious but also light and easy to digest; it will be an ally when it comes to balanced eating.

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