Cassava is a staple crop in many countries around the world, particularly in Africa. It is a root vegetable that is high in carbohydrates and is used to make a variety of dishes. Despite its popularity, cassava has been labeled as dangerous due to its high levels of cyanide.
The truth is, cassava is safe to eat as long as it is prepared correctly. Cassava contains two types of cyanide compounds, linamarin and lotaustralin. These compounds are not dangerous when the cassava is cooked properly. When the cassava is boiled or roasted, the cyanide compounds are broken down and rendered harmless.
In addition to being safe to eat, cassava is also packed with nutrients. It is an excellent source of dietary fiber, vitamin C, potassium, and magnesium. It is also low in fat and cholesterol, making it a great choice for those looking to maintain a healthy diet.
Overall, cassava is a nutritious and safe food option when prepared correctly. It is an important staple crop in many countries and provides essential nutrients for those who consume it. So don’t be afraid to give cassava a try!