African Food: Some Facts About Cassava

cassava flour cassava flourSome Facts About Cassava:

  1. Cassava is the third-largest source of food carbohydrates in the tropics.
  2. Some health benefits of cassava are: Increased Immune Function, Protection Against Heart Disease, Slowing Aging, DNA Repair and Protection, Reduced Frequency of Migraine Headaches,  Prevention of Epileptic Seizures, Antioxidant Protection etc.
  3. Nigeria is the world’s largest producer of cassava.
  4. Cassava is one of the most drought-tolerant crops, capable of growing on marginal soils.
  5. Cassava root is a good source of carbohydrates, but a poor source of protein.
  6. Cassava originated in Brazil. In the 16th century Portuguese sailors brought it to Africa, which now produces more than 50% of the world cassava supply.
  7. Young tender cassava (yuca) leaves are a good source of dietary proteins and vitamin K.
  8. Cassava is a moderate source of some of the valuable B-complex group of vitamins such as folates, thiamin, pyridoxine (vitamin B-6), riboflavin, and pantothenic acid.
  9. Cassava is 1 to 2 percent crude protein. It is also rich in calcium and vitamin C and contains nutritionally significant quantities of thiamine, riboflavin and nicotinic acid.
  10. Cassava has nearly twice the calories than potatoes, perhaps highest for any tropical starch rich tubers and roots.
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