2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Cassava (Manihot esculenta) is a major livelihood for millions of people around the world. Originally from Brazil, this tropical shrub has already been transferred to Africa, Southeast Asia and some parts of the United States. Its use as part of the menu is due to the starch, proteins, minerals it contains, as well as vitamins A, B and C.
You need to know that the risks of cassava consumption are large because if not cooked properly, it becomes poisonous. For this reason, the Japanese Ministry of Health prohibits the use of cassava for food.
Cassava has its toxicity due to the compound linamarina. In its chemical composition it is similar to sugar, but has added cyanide ion. So accepted, raw cassava becomes poisonous and only a few pieces lead to a fatal end. Once in the body, it is processed and fatal.
Cassava roots are traditionally boiled and involved in the preparation of Asian pastries. It is also a place dish in many tropical countries. Because the tubers of this shrub contain starch, they are processed to make flour. And the young and fresh leaves can be cooked like vegetables with coconut milk.
Some reports indicate that the bitter variety of cassava contains the dangerous for the body linamarin and lotaustralin. It is believed that these varieties of cassava with a more bitter taste are also more poisonous. Their effect on the body is detrimental. Impaired kidney, liver and some parts of the brain. Toxins accumulate in the body, destroy the pituitary gland in the brain and block the activity of internal organs. This is among the most famous cassava health risks.
Cassava is considered safe if taken in small amounts and carefully prepared. Also do not overdo the duration of consumption.
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