Cassava (also known as yuca, mandioca and casava) is a tuber first cultivated more than 4,000 years ago in South America. lt became popular world-wide due to its nutritional properties, which are similar to those of the patato. This product has the ability to grow in arid or low fertility soils, as well as in areas with sporadic rainfall or with long periods of drought, giving it a comparative advantage over other crops. Cassava is rich in carbohydrates, contributing 80% energy to the body according to Dietary Reference lntakes. Cassava flour is not refined and is gluten-free, thus making it an ideal alternative for celiacs wishing to use thickeners. Cassava has a neutral flavour and, thanks to its thickening properties, it is useful for thickening creams, soups, sauces, desserts, etc.
- Due to its high content of dietary fiber, cassava and its properties help lower triglyceride levels, contributing in this way to improved bodily function.
- Cassava has - among its components - large amounts of Vitamin K, which contributes to the formation of bone mass and combats osteoporosis.
- lt is a good source of Vitamins B and B6 and has high quantities of folates, hiamine, riboflavin and pantothenic acid. Cassava is also an ideal haircare product.
- Its fat content is quite low. The number of calories found in cassava serve as a suitable food for those who exert considerable physical effort, such as, for example, those working in fields, factories or at construction sites, etc.