Peruvian
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Roots and pods

Cassava

CassavaManihot esculenta

Cassava (also known as yuca, mandioca, and casava) is a tuber first cultivated more than 4,000 years ago in South America. It became popular worldwide due to its nutritional properties, which are similar to those of the potato.

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.

Yuca is rich in carbohydrates, contributing 80% energy to the body according to Dietary Reference Intakes. Yuca flour is not refined and is gluten-free, thus making it an ideal alternative for celiacs wishing to use thickeners. Yuca has a neutral flavor and, thanks to its thickening properties, it is useful for thickening creams, soups, sauces, desserts, etc.

Part used: Root Region: Jungle
Presentations:
Cassava powder
Seasonality:
Jan
Feb
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  • Available
Uses and applications: Sauces | Soups | Baked goods | Desserts.
Origin: San Martin
Properties: calcium, Complex carbohydrates, iron, magnesium, phosphorous, potassium, vitamin A, vitamin B, vitamin B17, vitamin B2, vitamin B3, vitamin B6, vitamin B9, vitamin C, vitamin K