cassava
Also known as: yuca, manioc, mandioca, tapioca root, kappa, maravalli kizhangu
Loading...
Also known as: yuca, manioc, mandioca, tapioca root, kappa, maravalli kizhangu
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh, unpeeled cassava lasts about 4 to 7 days if kept in a cool, dry place. Once peeled, it spoils quickly unless kept in water in the fridge.
No, cassava must never be eaten raw. It contains cyanogenic glycosides that can be toxic; cooking thoroughly neutralizes these compounds.
Look for roots that are firm, heavy for their size, and free of soft spots, mold, or deep cracks. The flesh inside should be pure white.
Potatoes, sweet potatoes, taro, or yams are the best substitutes depending on the recipe's texture requirements.
Tapioca is the starch extracted from the cassava root. While they come from the same plant, cassava is the whole vegetable and tapioca is a processed byproduct.
Cut off the ends, slice the root into segments, score the thick skin vertically, and peel it away. Always remove the fibrous inner core.
Yes, cassava is naturally gluten-free and is a popular base for gluten-free flours and snacks.
Yes, peeling and chopping cassava into chunks before freezing is an excellent way to preserve it for several months.
It is most commonly boiled, mashed, or cut into wedges and fried (yuca fries). It is also used in stews and desserts.
cassava is a versatile ingredient found in cuisines around the world. With 86 calories per 100g and 1.4 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →It is a tuberous root that grows underground, storing energy for the plant in the form of carbohydrates.
