Cassava, also known as cassava, is a tuberous root highly valued for its versatility and high carbohydrate content. Its firm texture and slightly sweet taste make it a popular ingredient in many culinary preparations. Cassava can be eaten in a variety of forms, including boiled, fried, or mashed. It is often used as a potato substitute or as a base for a variety of dishes.
Faq
Q: Is Cassava poisonous?
A: Yes. Bitter cassava naturally contains cyanogenic compounds that can be toxic if not properly prepared and cooked.
Q: How to prepare cassava?
A: Peel it, remove the fibrous center and cook it for a long time (boil, fry, etc.).
Q: Is cassava gluten-free?
A: Yes, cassava is naturally gluten-free.
Q: What are the nutritional values of cassava?
A: It is rich in carbohydrates and a source of fiber.
Q: How do I keep cassava fresh?
A: Store it in a cool, dry place, or in the refrigerator.
Conservation
The cassava should be kept in a cool and dry place, protected from direct sunlight. To extend its lifespan, it is advisable to place it in the refrigerator if you do not plan to use it quickly. Due to its perishable nature, it is recommended to consume it within a few days of its purchase. If cassava has been frozen, it is best to keep it in the freezer until it is used.
Ingredients & nutritional information
For 100g of cassava, there are 157 kcal, 36.3g of carbohydrates, 1.31g of protein, 0.29g of lipids, 21mg of magnesium, 217mg of potassium, and 20.6mg of vitamin C.
Cassava
Regular price
€4,58