Cassava: main benefits and properties

Cassava is one of the most consumed tubers throughout South America because it is very easy to cook and at the same time it is an inexhaustible source of energy, proteins and carbohydrates.

Its cultivation began more than 10,000 years ago in several regions of Paraguay and Brazil. And from there, due to its great acceptance and easy cultivation, it began to expand to other more distant regions of South America. In fact, it was one of the most consumed foods by pre-Hispanic civilizations. And it was not after the arrival of Christopher Columbus in 1492, when cassava plantations also extended to certain regions of Europe and Africa.

Over the centuries, it has deservedly become one of the most widely consumed tubers (along with potatoes) in countries like Peru, Guatemala, Colombia and Venezuela because it can be cooked into “empanadas”, cakes or completely fried.

Benefits and properties of cassava

You’ve been wanting to try it out, haven’t you? Well, first of all, let’s talk at length about the many benefits of yucca in general so that everything is clear:

Great source of vitamin B and thiamine

It has been proven that thanks to yucca, we will get a considerable amount of vitamin B6, a compound that is great for enjoying much stronger hair while at the same time saying goodbye to acne.

So increase your tuber consumption gradually and your skin and scalp will thank you.

Contains fiber and is low in fat

Cassava is also a source of fiber and triglycerides, two natural compounds that will help us lose weight, so it is a very important food for those who want to take care of their line.

Not to mention that this tuber also helps us reduce bad cholesterol levels in the blood, treat irritable colon and say goodbye to any intestinal stones.

Very rich in minerals

It is also worth noting that cassava contains a large amount of minerals such as zinc, magnesium, and copper, which together provide a great source of energy for our body. These compounds also promote cell regeneration and thus increase healing, while at the same time regulating blood pressure and heart rate.

Beneficial for stress and the nervous system

Finally, it should be mentioned that the consumption of cassava is also linked to the reduction of stress and anxiety.

For this reason, it is recommended to all those people who suffer from anxiety during their daily routine, and want to reduce it in a healthy and natural way. And if we accompany it with daily and constant exercise, much better.

Fried yucca

How can we cook cassava?

Now that we have learned in depth all the benefits that yucca brings to us in general, we are going to give you two ideas so that you can cook it directly in your own kitchen:

Fried yucca. You can first peel and chop the yucca into small sticks (as if they were chips) and start frying them in a pan with plenty of olive oil. After that, you only have to drain them in abundant olive oil and enjoy them as a garnish.

Baked cassava. There is also the option of grating the raw yucca, draining the water, and placing it in the oven for 40 minutes at maximum temperature. In this way, we will obtain a mouldable dough with which we will be able to make little balls that are ideal to accompany any meat or fish.

Nutritional benefits of cassava

Cassava is extremely rich in complex carbohydrates, so in addition to being an easily digestible tuber it helps to provide satiety and reduce our appetite.

Bearing in mind that although it provides energy, its caloric content is not high, so it can be consumed in slimming diets. In fact, 100 grams of yucca provide 120 calories.

Among the nutritional benefits of cassava, the following are especially noteworthy:

  • Carbohydrates: 26.9 g.
  • Proteins: 3,2 g.
  • Fats: 0,4 g.
  • Vitamins: vitamin C (48 mg) and vitamin B6 (0,3 mg).
  • Minerals: potassium (764 mg) and magnesium (67 mg).

This article is published for information purposes only. It cannot and should not substitute for consultation with a Nutritionist. We advise you to consult your trusted Nutritionist.