Cassava is a staple food throughout different parts of Africa. The roots serve as an excellent source of starch and, at 160 calories per 100g, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Cassava offers health benefits because of its vitamin, mineral and fiber content, but you must only eat cassava after it has been cooked to avoid exposure to toxins.( Don’t eat cassava raw, because it contains chemicals called cyanogenic glucosides, which act as toxins.)
Cassava is high in carbohydrates, especially beneficial carbohydrate dietary fibre. Eating fiber is linked to a number of health benefits, such as lower blood pressure, reduced cholesterol levels, better control over your blood sugar levels and a lower risk of obesity. 100g of cassava contains approximately 1-8g of fibre. Its contains Cigh vitamin C- per 100g -35% , Vitamin B-6 5% and Magnesium 5%. The high vitamin C and folate in cassava also offer health benefits. folate in our diet protects against colon cancer and reduces the risk of complications during pregnancy and a diet high in vitamin C offers protection against coronary heart disease and several types of cancer.
Cassava can be made into flour known as cassava fine flour(called Lafun in the western part of Nigeria). It can also be made into granules fine or coarse, popularly known as Garri in the western part of Nigeria where is a staple food for almost every household.
Cassava Flour and Garri are Gluten Free. The Flour can be used for flat bread and different types of cakes. The fine granules of Garri can be used as pudding or coating for potatoes, Yam and fish.