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Cassava (Manihot esculenta), also known as manioc, mandioca or yuca, is an edible tuberous plant of the Euphorbiaceous family of tropical America. It is cultivated throughout the tropical world for its bulbous roots, which are used to make cassava flour, bread, tapioca, laundry starch, and alcoholic beverages. Cassava was probably first cultivated by the Mayans of the Yucatan.

Uses

• Good source of vitamin C

Cassava is rich in vitamin C and contains 20% DV per 100 grams.

Vitamin C plays an important role in many aspects of health, including immunity. In fact, research shows that vitamin C may protect against oxidative stress and support immune cell function in the body. Vitamin C also protects the skin from damage and stimulates the production of collagen, a type of protein found throughout the body, including bones, skin, muscles and joints.

• Contains resistant starch

Cassava is high in resistant starch, a type of starch that avoids digestion and has properties similar to soluble fiber.

Eating foods high in resistant starch can benefit your health in many ways.

First, resistant starch helps nourish the beneficial bacteria in your gut, reduce inflammation, and promote digestive health.

Second, resistant starch has been studied for its ability to improve metabolic health and reduce the risk of obesity and type 2 diabetes. These benefits may be related to the decrease in appetite, improved blood sugar management and increased feelings of fullness.